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Maine Lobster Roll

Ryan Lathan

Oven-Roasted Chuck Roast

Main Lobster Roll

Recipe by: Bobbi Jo Lathan

Recipe type: Entrées

Cuisine: Seafood

Serves: 4-6

PREP TIME

15 mins


TOTAL TIME

26 mins

INGREDIENTS

3 (about 1½ lbs. each) live lobsters (I order mine from www.thelobsterguy.com)

¼ cup sea salt

1 celery stalk (finely chopped)

1 tablespoon lemon juice (freshly squeezed)

1 tablespoon chives (chopped)

2 tablespoons mayonnaise

Salt and freshly ground black pepper (to taste)

1 package of New England-style split-top buns

2 tablespoons butter

INSTRUCTIONS

1. Get out your big lobster pot. I use a 20-quart pot that has a basket inside. You don’t want to crowd the lobsters in order to ensure that they can cook evenly. Fill the pot with 3-4 quarts of water and the sea salt. Place the lid on the pot and bring the water to a rolling boil.


2. Once the water is really boilin’ away, use gloves and put the sedated lobsters (see sidebar) head-first into the boiling water. Place the lid on the pot and reduce to a simmer and cook for 11-12 minutes or until the lobsters are a bright red.


3. Remove the lobsters from the pot with a pair of tongs, place them on a cooking pan or cutting board, and let them cool.


4. When the lobsters have cooled, crack the claws and cut the tail, remove all that beautiful lobster meat, and place the meat in a mixing bowl. (If you have questions on exactly how to cut the meat from the lobster, you can go online and find bunches of instructional videos.)


5. Next, cut the lobster meat into small chunks, about ½-inch to 1-inch-sized pieces. Add the celery, lemon juice, chives, mayonnaise, and salt and pepper to the lobster and VERY gently toss with a wooden spoon or spatula. You don’t want to shred up the meat.


6. Get out your griddle pan (or cast-iron skillet) and heat the butter over medium-high heat. Once the butter is frothy, use your tongs, and place the split top rolls into the butter in the pan. Turn the rolls until each side gets a nice crispy, buttery brown.


7. To serve, place the buns on a plate, cut the top side (unless already split), and fill with the succulent lobster-mayo mixture.


NOTE: Find out everything “Lobster” that you need to know in The Skillet Diva’s

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