How to make the best juicy Lobster Rolls you have ever tasted!
I am obsessed with lobster rolls! I could eat them every single day of my life 🙂
Certainly, in my books, no better way to watch Super Bowl than devouring some of these best lobster rolls! Ok, got me, New England Patriots all way today!
I can still remember the taste of the best lobster roll I have tried! Just picture this: fresh, juicy lobster meat tucked in a soft, lightly buttered and toasted white bread roll! Oh, yes! Lightly buttered indeed and toasted bread too! Don’t skip these 2 important steps :)….you have no idea what you’re missing on…
I always thought it is so tricky to make lobster rolls at home. Well, not anymore! I am so happy I have discovered this recipe and I can enjoy the best lobster rolls home anytime I feel like making them.
I will share a couple of tips to be sure you are ending up with the best lobster rolls ever!
First, and the most important, if you are using fresh lobster is not to overcook your lobster. No one wants tough and chewy lobster meat in their rolls. I know that the cooking time will vary based on the size of the lobsters mainly and the size of the pot you are using, but I never leave mine cooking for more than 10 minutes. Remove the lobster quickly from the pot and cool in ice water before extracting the meat.
If you want to use frozen lobster meat, look for packages that contain already prepped lobster meat and cut into small pieces. Just follow the instructions on the package for thawing and you’ll have your lobster meat ready to be used in maximum 10 minutes.
My other tip for making the best lobster rolls is to use freshly baked rolls, slightly toasted. Nothing fancy, just fresh white bread rolls, a bit of butter and slightly toasted.
- 1 lb/ 500g lobster meat drained
- 4 teaspoons good quality mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon dried oregano
- salt and white pepper
- 4 New England-style split-top hot dog buns
- 4 tablespoons good quality butter
- 1 tablespoon fresh chives chopped
Add cooked and drained pieces of lobster meat to a bowl (see notes)
In a small saucepan, melt 2 tablespoons of butter over low heat. Stir in the lemon juice, mayo, dried oregano, salt and white pepper. Stir to combine and pour the mixture over the lobster meat and toss gently to evenly coat the meat.
In the same small saucepan, melt the remaining 2 tablespoons butter over low heat. In the same time, heat a skillet over medium heat for a couple of minutes. Brush the outer sides of the buns with melted butter and set the buns down on the heated skillet on one of their side edges. Cook for a minute or two until golden brown, then flip and cook the opposite side. Remove the buns from the pan and gently pry open the tops.
Divide lobster meat between buns, sprinkle with chopped fresh chives and serve with chips and pickled cucumbers.
* If you are using fresh lobster, cook it for no more than 10 minutes so you don't overcook it and get that tough and chewy lobster meat. Remove the lobster quickly from the pot and cool in ice water before extracting the meat.
** If you are planning to use frozen lobster meat, look for packages that contain already prepped lobster meat, cut into small pieces. Just follow the instructions on the package for thawing and you'll have your lobster meat ready to be used in maximum 10 minutes.