3 Different Takes on The Iconic Maine Lobster Roll
It is no secret that our beautiful state of Maine is well-known for all things lobster. One of our favorite to-dos each summer is to experiment with a variety of lobster roll recipes. If you are looking for the perfect way to break in your new kitchen designed by Arcadia Kitchen & Bath, there is no better way than by whipping up some fresh lobster rolls for the family. Keep reading for our top 3 favorite lobster-inspired recipes that you can make at home this summer. PS. We are assuming that you have already cooked and picked the lobsters!
The Classic, Maine Lobster Roll
We can always go for a classic, Maine lobster roll. They are truly iconic for good reason! Maine lobster rolls are served cold with a creamy mixture of mayonnaise, lemon juice, and a hint of seasoning. Whether enjoyed on a sunny beachfront or in a cozy seafood shack, Maine lobster rolls are a must-try for any seafood enthusiast seeking an authentic taste of the coast.
Ingredients
1 pound cooked lobster meat (shelled, drained, and cooled)
3-4 tablespoons mayonnaise
freshly-squeezed lemon juice (optional)
kosher or sea salt and freshly ground black pepper
4 large lettuce leaves (optional, I use Bibb)
4 split-top, flat-sided hotdog buns
2 tablespoons unsalted butter, softened
Instructions
Remove and discard any stray bits of shell or cartilage from the lobster meat and cut it into large chunks (about ¾-inch). Sometimes, you'll see the claw meat left whole, placed across the top of the roll for an impressive presentation.
In a bowl, gently toss lobster with 3 tablespoons mayonnaise. The lobster should be lightly coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
Taste the lobster salad. Some brands of mayo are a bit tangier than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt and pepper.
Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours if prepping ahead.
To assemble the lobster rolls, preheat a griddle over medium heat. Butter the flat sides of the hotdog buns and grill for just a couple of minutes per side, until toasted.
Place lettuce (if using) onto each bun and mound with ¼ of the lobster salad. Serve with your favorite sides, such as coleslaw, dill pickles, french fries, or kettle chips.
We are sharing this spot-on recipe and gorgeous image from Striped Spatula with Amanda Biddle.
Connecticut Style Lobster Roll
As Mainers, we are all about recipe #1, but that doesn’t mean there isn’t a special place in our hearts for a warm Connecticut Style Lobster Roll, especially on those cooler, rainy summer days. Instead of a mayo-based dressing, these lobster rolls are served warm with melted butter. It is a very simple ingredient pairing, really allowing the lobster to take the stage.
Ingredients
Pre-cooked lobster meat - Use any type of lobster meat - claws, tails, or knuckles. But save the claw meat for placing atop the rolls for the best presentation.
Hot dog buns - We recommend split-top brioche hot dog buns.
Butter - Melted butter is used to coat each morsel of lobster but you can opt for clarified butter or brown butter.
Instructions
Melt a tablespoon of butter and toast each side of the hot dog bun until it's golden brown. Set this aside.
Melt the remaining butter in the same pan and add the lobster meat. Toss gently to coat each piece of lobster. Season with salt and pepper to taste and optionally add a squeeze of fresh lemon juice and chives.
Evenly divide the lobster filling into each hot dog bun and serve immediately.
Lobster Rolls with Spicy Mayo & Ponzu
We sourced this incredible recipe from Cooking with Cocktail Rings and we just can’t get enough! If you are looking for a flavorful twist to a classic lobster roll recipe, this has exactly what you are craving.
Ingredients
1 pound lobster meat chopped
2 tablespoons mayonnaise
1½ teaspoons Sriracha
1 teaspoon lime ponzu
3 tablespoons diced celery
2 tablespoons diced yellow onion
6 brioche dinner rolls or other type dinner rolls
2 tablespoons unsalted butter
6 leaves green leaf lettuce for serving
1 green onion sliced on a bias, for garnish
Instructions
In a small bowl whisk the mayonnaise, Sriracha and ponzu together until completely combined.
In a medium mixing bowl stir the lobster meat, mayonnaise mixture, celery and onion until completely incorporated.
Cover and refrigerate the lobster salad until ready to serve.
Make a slice on the top of each roll, making sure to leave the bun in once piece. Heat a large sauté pan over medium heat, add butter and allow it to melt. Toast the rolls on both sides until golden brown, about 1 minute each side.
Add a piece of the lettuce to each roll. Scoop the lobster mixture into the roll until it is filled and garnish with green onion. Serve immediately.