lobster roll

These classic Maine lobster rolls feature tender and buttery meat dressed with mayo and herbs. Sous vide cooking guarantees exceptional results.

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise) Recipe

unsalted butter

hot dog buns, preferably top-split (see note)

recipe Sous Vide Lobster, fully cooled

(30 milliliters) mayonnaise

rib celery, finely diced

(7 grams) minced fresh chives and/or tarragon

Fresh juice of 1 lemon, to taste

salt and black pepper,

Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.

Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Seared Scallops Recipe by Tasty

lb sea scallop,

fine sea salt

black pepper,

extra virgin olive oil

unsalted butter,

garlic, grated

dry white wine

chives,

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In a large skillet set over medium-high heat, add the oil.

When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.

Gently turn the scallops, and add the butter and garlic to the pan.

Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.

Add the white wine, cook another 10 seconds.

https://vid.tasty.co/output/99245/landscape_480/1529441653

What's better than bacon and lobster and butter?&nbsp;

BLT and Potato Chip Lobster Rolls with Peach Salsa.

lobster tails OR 1-2 whole lobsters (if you are daring)

butter (divided)

olive oil based mayo (or 2 tablespoons plain greek yogurt)

lemon juice

sweet thai chili sauce

chipotle chili adobo

basil (chopped)

New England style split top hot dog buns or brioche buns

leafs butter lettuce

bacon

cherry tomatoes (halved)

chives + potato chips (for topping)

peaches (chopped)

[grilled corn | https://www.halfbakedharvest.com/bbq-chicken-and-grilled-corn-rice-bowls-with-berry-smashed-avocado/]

Jalapeño (seeds removed + chopped)

lemon

Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.

Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.

Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.

Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.

Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.

Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!

In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.

Peach Salsa

Lobster Rolls

lemons, halved

Sea salt

lobsters

mayonnaise

unsalted butter, melted

top-split hot dog buns

celery leaves

celery salt

Food stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver

Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.

Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.

Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.

Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.

This was really delicious. Followed the recipe exactly. Will definitely make again. 

Always cold water lobster, always freshly picked from the shell,always tossed with minimum amount of mayo and the butter and lemon juice don't interfere too much. Need the top split rolls, grilled to a soft crunch and then fill the roll and enjoy!  Nothing better and the only way to eat a Maine lobster roll!<div><br /></div>

This is an excellent and authentic lobster roll. Surprisingly, the celery leaves make a difference.

Simple and delicious! Can't wait to make it again!

As a native New Englander I can tell you this is about as good as it gets, outside of a seaside lobster shack!  The top split type hot dog buns really make a difference, if you can find them where you live. The combination of the warm, buttered roll and the chilled chunky lobster salad is what you are looking for.  Simple mayo, melted butter and a touch of fresh lemon is all you need and that's how the best shore shacks do it.  What a great fresh surprise lunch, with your favorite chips and a crisp pickle spear!

Absolutely fantastic!  Easy to make and realy delicious!

Exceptional! I asked the fish monger at the grocery fish counter to steam four large Florida lobster tails for me instead of going through the cooking myself. Too messy of a job. I followed the recipe to the spot and the results were terrific. Great recipe. Any good rolls can be used as well. Thanks. 

Warm Lobster Rolls

lobster meat

small-diced celery

salt and black pepper

dill,

parsley

top-sliced hot dog buns,

Close-up of Warm Lobster Rolls, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.

Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.

Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

These are sooo good. I added creole seasoning and old bay. Another great recipe!!! Ina never fails. 

Delicious! I didn’t have dill or celery and used brioche and it was still very delicious and very simple.

Living in the Midwest, we’re limited to quantity and selection of good lobster. I buy lobster tails from Costco on Fridays as soon as the store opens, if possible. My favorite 2 cold lobster sandwiches: 								1. A recipe from chef Kelley Koppinger (she was working in the Cayman’s at the time she gave me her wonderful recipe). Although loaded with ingredients, it is a delicious, wonderfully ‘spicy’ lobster roll.						  2. Alive and Kickin (in Boston). This is bread, butter and fresh caught, perfectly cooked lobster meat, toasted on good ‘ol white bread. 		Ina’s warm lobster roll is my  ‘go to’ because of it’s simplicity, BUTTER and the toasted top sliced bun is a must. Cape cod potato chips and a good dill pickle completes the dish. Yummm’!

These were FABULOUS. <div><br /></div><div>I toasted the inside of the buns on a greased cookie sheet in the oven at 425 instead of on the stove. A lot easier and faster. </div>

This is a mayonnaise-based lobster salad that features large pieces of lobster, mayo, lemon, seasonings, and dijon mustard. You&#39;ll love these Easy Lobster Salad Rolls!

Easy Lobster Salad Rolls

lobster meat (roughly 3 cups)

dijon mustard (such as Grey Poupon)

c. celery (finely diced)

vidalia onion (finely diced)

lemon juice (freshly-squeezed)

kosher salt (to taste)

black pepper (to taste)

Old Bay Seasoning (to top)

New England Style Hot Dog Buns

butter (unsalted, melted)

parsley (dried)

garlic powder

Finely dice your onion and celery.

In a large bowl, combine lobster meat, mayonnaise, onion, celery, dijon mustard, and lemon juice. Season with kosher salt and black pepper to taste. Chill until ready to use.

Split open your roll. In a small bowl, combine melted butter, garlic powder, and parsley. Spread on the inside of the roll + toast/air fry/cook in a skillet to your satisfaction.

Liberally spoon the lobster salad into the rolls. Top with Old Bay and serve.

Summer is when lobster is most abundant and least expensive, so I wanted to create a dish that utilized this elegant ingredient without messing around with it too much. The beauty of this lobster roll is that it lets the taste of fresh summer lobster meat shine. Too often, lobster rolls are made with overcooked lobster meat that’s been drowned in mayo. Here, the lobster meat is par-cooked, then finished in melted butter, so it’s perfectly done. Just a kiss of mayo with mustard won't overpower the purity and succulence of the lobster.

Connecticut Lobster Rolls

live lobsters

seafood seasoning,

mustard powder,

mayonnaise, preferably Hellmann’s

Dijon mustard

dill

brioche hot dog buns

Geoffrey Zakarian makes his Connecticut Lobster Rolls, as seen on The Kitchen, Season 31.

Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.

In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.

Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.

Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.

To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.

This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that&#x27;s easy to make and always gets rave reviews!

Lobster Roll

celery (finely chopped, use the tender inner stalks)

chives (thinly sliced, plus more for garnish if desired)

salt and pepper

hot dog buns

butter (softened)

Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.

Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.

Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

https://content.jwplatform.com/videos/fF6KlfyA.mp4

This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that's easy to make and always gets rave reviews!

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Easy Lobster Salad Rolls

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The most viewed lobster roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine