Articles

Make Your Own Lobster Rolls

The-Seasonal-Palate-Banner3

Lobster Roll

You may have thought the lobster roll originated in Maine, but further research shows it came from a restaurant in Milford, Connecticut, called Perry’s around 1929. Well, no sense in hopping in the car to head to Milford, as the restaurant has long since closed. Actually, there’s no need to get in your car at all, because the lobster roll is as easy to make at home as tuna salad. Just be sure to use fresh-baked, soft rolls and to uncork a bottle of rich, opulent Chardonnay for maximum enjoyment.

Ingredients (serves 2)

  • 1 pound lobster meat, tail and claw meat cut up*
  • 1/4 cup mayonnaise
  • 1 tablespoon capers
  • 2 tablespoons diced celery
  • Juice from 1/2 lemon
  • Lettuce
  • 2 fresh soft hoagie rolls
  • Fresh chives, finely diced
  • Fresh pepper

* I used a 2-pound lobster and had my local seafood store steam it for me.

Lobster Roll Ingredients

Chill the lobster until cold, then using all of the meat from the claw, knuckle and tail, dice into uniform chunks. Mix in mayonnaise, celery and capers, stirring well to combine.

Ready To Make The Lobster Roll

Mixing the Lobster Roll

Add fresh lemon juice and continue to combine.

Adding the Lemon Juice

This salad is best if served very cold, so if you are not eating it immediately, store the salad in the refrigerator before assembling the sandwich. Once ready to assemble, place a piece of lettuce in the middle of the split bun, loading each roll equally with the lobster meat (no skimping!).

Stuffing the Lobster Roll

Top with chives and and fresh pepper.

Topping the Lobster Roll

Serve immediately with a couple of napkins, as this is an elbows-out kind of sandwich – which makes it even better!

Make at Home Lobster Roll