Classic Lobster Roll
This iconic New England sandwich keeps things simple: tender chunks of chilled lobster lightly dressed with lemony mayo and tucked into a buttery grilled split-top bun. Celery adds crunch, green onion adds zip, and a splash of Tabasco brings just enough heat. It’s summer in a roll.
- Yield
- 4 rolls
Directions
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Cook the Lobster: Bring a large pot of salted water to a boil. Add lobsters or tails and cook for 8–10 minutes, until bright red and opaque throughout. Transfer immediately to a bowl of ice water to stop the cooking.
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Extract the Meat: Once cool, use kitchen shears and a lobster cracker to remove meat from the tails, claws, and knuckles. Cut into bite-sized pieces and refrigerate until fully chilled.
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Make the Lobster Salad: In a large bowl, combine the chilled lobster meat, diced celery, green onions, and parsley.
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Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, Tabasco, and a pinch of black pepper. Pour over the lobster mixture and gently fold to coat.
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Toast the Rolls: Lightly butter the outer sides of each split-top roll. Grill in a skillet over medium heat until golden and crisp on both sides.
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Assemble & Serve: Spoon the lobster salad into the warm grilled rolls. Serve immediately with potato chips, coleslaw, or sweet corn on the side.
From Shawnie's class “Taste of Cape Cod” (also taught in East Coast Lunch: Clam Chowder & Lobster Rolls)
