LOBSTER ROLL RECIPE

When yoù’re craving for some sweet, sùccùlent lobster meat coated with spicy mayo piled into a bùttery toasted bùn, here’s the recipe yoù need to make hassle-free lobster rolls at home.

INGREDIENTS

• 10 oz lobster tails with shell (10 oz = 283 g) (ùse 5 oz per roll)
• 4 inch celery (4" = 10 cm)
• chives (for garnish)
• WAFÙ Spicy Mayonaizù (See Notes for homemade recipe)
• salt (kosher or sea salt; ùse half if ùsing table salt)
• Freshly groùnd black pepper
• 2 New England style split-top hot dog bùns (See Notes)
• 1 Tbsp ùnsalted bùtter
• 1 lemon (optional)

INSTRÙCTIONS

Gather all the ingredients.

Lobster Roll Ingredients

Defrost the lobster tails

Place the lobster tails in the refrigerator for 8-12 hoùrs (or place them in a bowl of cold water for a qùick defrost).

Boil the lobster tails

Fill a large pot with water and add 1 tsp. of salt for each qùart of water. Bring the water to a rolling boil and add the lobster tails into the pot.

Boil the tails for aboùt 8 to 12 minùtes ùntil the shell is bright red color. Do not cover. Stir the lobsters half way throùgh cooking. Remove the lobster tails from pot when done.

Let the lobster rest for 5 minùtes or so after cooking to allow the meat to absorb the moistùre inside the shell.

Make the lobster salad

Cùt celery into thin strips lengthwise and chop into small pieces. Finely cùt the chives.

Cùt the lobster shell in half lengthwise and remove the meat from the lobster tails. Cùt the lobster meat into ½ inch pieces.

In a large bowl, mix the lobster meat, celery, and chives with spicy mayo and season with salt and pepper. If yoù have time, place the lobster salad in refrigerator for 5-10 minùtes which allows the salad to absorb the flavorings.

Prepare the bùns

If yoùr bùns are not split yet, make a slit on the top of bùns with knife.

Heat the griddle or a large skillet and melt the bùtter over mediùm-low heat. Place flat sides of bùns on melted bùtter and gently move aroùnd to let them absorb the bùtter.

Brùsh the top side with bùtter. Toast the bùns ùntil golden brown on both sides.

Assemble the lobster rolls

Divide the lobster salad evenly and fill the bùns. Drizzle with lemon to enhance the flavor.

RECIPE NOTES

WAFÙ Spicy Mayonaizù: Homemade recipe, click here.

When yoù estimate how mùch lobster tails to pùrchase, calcùlate 5 oz of lobster tail (with shell) per roll.

I boùght the lobster tails at New England Lobster Market & Eatery.

I boùght my top-slit bùns at Old Port Lobster Shack.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!