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Old Fashioned Maine Lobster Roll

Serves: Makes 4 sandwiches

Ingredients:

  • 3 or 4 (1¼- to 1½-pound) lobster
  • ⅓ cup finely diced celery
  • 3 tablespoons minced green onions, white and pale green parts only
  • 1 tablespoon minced fresh parsley leaves
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • Several dashes of Tabasco Sauce
  • 4 split-top rolls
  • Butter for grilling rolls


Procedures:

The classic Maine lobster roll recipe traditionally uses chilled lobster meat with only enough mayonnaise added to moisten the meat and add a small amount of flavoring. In this recipe, the addition of ingredients like celery and lemon juice bring a nice texture as well as flavor to the classic. When preparing lobster roll recipes, use live Maine or other live, cold-water lobster. If needed, frozen lobster tails can be substituted. Typically, a Maine lobster roll calls for frankfurter buns. However, any split top roll, medium size hamburger roll, or bread of your choice, may be used.

Steam or boil the lobster ahead of time and remove the meat from the shell (claws, knuckles and tail). Cut the meat into bite size pieces and chill.

Once the lobster is chilled, combine it with the celery, green onions and parsley. In a separate bowl, whisk together the mayonnaise, lemon juice, Tabasco and pepper. Pour the sauce over the lobster and gently fold to mix.

Lightly butter the outside of the rolls and grill them in a skillet until golden brown. Place lobster salad meat inside the grilled roll and serve.

Recipe developed for Sur La Table’s Cooking Classes

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