6 lobster rolls
No seaside stroll in a New England coastal town is complete without the ritual of digging into a delicious lobster salad sandwich. While each region along the Atlantic shore has its own way of making the famous lobster roll, here’s a simple version that can be made at home.
- 1 1/2 pounds cooked lobster meat (about five 1 1/2 pound lobsters or 5 fresh or frozen lobster tails)
- 1/2 cup Blue Plate®️ Mayonnaise
- 2 tablespoons cup celery, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh chives, thinly sliced + more for garnish
- Salt, to taste
- Pepper, to taste
- 6 New England-style hot dog buns, top sliced
- 2 tablespoons melted butter
- Flaked sea salt (we used Maldon Salt), for serving
- Celery leaves, chopped, for garnish
- Chop the lobster meat into bite-size pieces. In a small bowl, combine lobster meat, mayonnaise, celery, lemon juice, chives and salt and pepper; mix well.
- Brush buns with melted butter and toast them on a hot griddle or in a saute pan.
- Load each bun with lobster salad, sprinkle with sea salt and garnish with celery leaves and chives.
How to steam whole lobsters:
- Choose a large enough pot so the lobsters are not overcrowded. Place a steamer basket in the bottom of the pot.
- Add water or poaching liquid to 2 inches deep in the pot; season the liquid with salt and pepper.
- Bring to a rolling boil. Add lobsters in a single layer. Cover with a lid and cook for 8 minutes per pound for the first pound and 3 minutes per pound for each additional pound.
- For a 1- to 1 1/4-pound lobster, cook for 8 minutes. For a 1 1/2-pound lobster, cook 8 to 10 minutes. Lobster meat should be a creamy, white color when cooked. Test lobsters by tugging on the antenna and if it pops off easily, lobsters are done.
- If not serving immediately, fill a large bowl with salted ice water and plunge cooked lobsters into the ice-water bath to stop them from further cooking.
- A 1 1/2-pound lobster will yield about 1 1/4 cups lobster meat.
How to steam lobster tails:
- If frozen, defrost lobster tails in refrigerator overnight.
- Using kitchen scissors or a sharp knife, cut the round side of the tail through to the fan and press tails flat to pop the meat slightly out of the shell.
- Fill a large pot with about 1 inch of water. Add 2 teaspoons Old Bay® Seasoning, 1 bay leaf, and 8 tablespoons of unsalted butter and bring to a boil.
- Place a steamer basket in the bottom of the pot and add the tails.
- Cover with a lid and steam for 5 to 6 minutes or until the tails are opaque.
- Using tongs, remove the tails from the pot and transfer to a platter to cool. Once cool enough to handle, remove the lobster meat from the shells.