FEATURED ON TASTEMADE: New England-Style Lobster Rolls- Recipe

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New England lobster rolls are loaded with sweet cooked lobster meat, a little mayo and finely chopped celery or fresh herbs.

Grab yourself a lobster, some toasted New England-style rolls and let's make some authentic Maine lobster rolls! These are super easy to make, you just need a couple tablespoons of mayo for about 1 pound of lobster meat, some lemon juice, some finely chopped celery for a little extra crunch and just salt and pepper for seasoning!

Most Maine lobster roll shacks use claw, arm, and knuckle meat, because of its nice bright red color. They’re also already portioned into nice and big chunks perfect for rolls. I also use the tail meat when using whole fresh lobsters, it’s a little tougher so I just chop them into smaller chunks.

Maine Lobster Rolls use toasted New-England style bread rolls. They’re similar to hotdog buns, but they have exposed raw cut sides which make them perfect for buttering and toasting.

NGREDIENTS

Dressing:
2 tbs mayonnaise
1 tbs lemon juice

1/4 teaspoon celery salt (or regular salt)
1/4 teaspoon garlic powder
¼ teaspoon black pepper

2 whole cooked Maine lobsters (or about 1 pounds cooked Maine lobster meat claw, arm, and knuckle meat)
1 celery stalk (Optional if you want the extra crunch, about 2 tbs finely chopped celery)
Pinch of fresh chopped parsley (Optional, finely chopped for additional color and herbaciousness)
Scallions or chives (Optional for that extra color and herbaciousness)

Sliced scallions (or chives) & parsley for final serving
New England style buns
Salted Butter


PREPARATION

1. Cook lobster or buy 2 cooked lobster from store. Remove claw, knuckle and arm meat from lobsters and set aside in a bowl. If using whole lobsters, remove tail meat and chop into bite size pieces.

2. Combine the mayonnaise (start off with 1 tbs of mayo) with the lemon juice and seasonings. Add another tbs or two of mayo if needed (I like to add it a tbs at a time so you don’t drench the lobster meat in mayo). Lobster meat should just be lightly mayo’ed. Add celery and just a tiny pinch of chopped parsley and chives for extra color. Cover and refrigerate until ready to assemble rolls.

4. To assemble rolls, spread both flat sides of the New England rolls with butter and lightly toast for 1-3 minutes per side, until golden brown and then fill rolls with the cold lobster salad. Granish with a tiny pinch of fresh scallion/chives or parsley for additional color (VERY light on the parsley because it can be quite overwhelming.