There are two classic ways to make lobster rolls: the Maine way with mayonnaise and the Connecticut way with melted butter. Either way, the lobster should always be the star. If you're looking for a less filling or low carb option, serve the lobster mixture on lettuce leaves or atop a simple tossed salad.
The lobster roll is my favorite way to prepare lobster, and I splurge at least once every summer season. Many stores will steam your lobsters free of charge, or you can buy uncooked lobsters and boil them yourself. Though a little pricier, you might also find fresh picked lobster meat sold by the pound.
- 2 lobsters, about 1 1/2 pounds each
- Mayonnaise Dressing
- 1/2 cup diced celery
- 4 tablespoons mayonnaise, or to taste
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- Butter Dressing
- 1 stick unsalted butter
- 2 tablespoons lemon juice
- 1/4 teaspoon ground paprika
- salt, to taste
- 4 split toasted buns, New England style if possible
- chips, fries, and sliced dill pickles, optional
Fill a large stockpot or kettle about 3/4 full with water and add 2 teaspoons of salt for each quart of water. Bring the water to a boil over high heat.
Lower the lobsters, head first, into the boiling water.
Cover the pot and bring the water back to a boil. Continue boiling the lobsters for 15 to 20 minutes. They will be bright red when they're done.
Rinse the lobsters under cold running water to cool enough to handle. Crack open the shells and remove the meat; chop coarsely.
In a bowl, combine the coarsely chopped lobster with diced celery, mayonnaise, 1/4 teaspoon of salt, and freshly ground black pepper.
In a saucepan, melt the butter with the lemon juice and paprika. Add the chopped lobster meat and toss to blend.
Arrange lettuce in the buns and then add a generous amount of the dressed lobster mixture.
Serve lobster rolls with fries or chips and slices of dill pickle.
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