There's nothing like an oh so delicious New England Lobster Roll. And its easier to make at home than you may think, and a lot less expensive.
We may not be in the northeast anymore but that hasn’t lessened our desire for shellfish. Lisa and I do love shellfish with lobster being high on the list and with that being said you can be sure that my New England Lobster Roll Recipe is always in great demand!
In terms of lobster use not much has changed since my move to Florida except for the quantity I buy at one time since I’ve been shopping more at Restaurant Depot. Now you may not have access to a Restaurant Depot but don’t that let that stop you, just look in the frozen seafood department of your local supermarket, and you just may just find one pound containers of frozen lobster meat.
What you don’t want to use are lobster tails for lobster rolls, that part of the lobster doesn’t work. What you need for a good lobster roll is body and claw meat. It’s got that great lobster flavor, and stays tender and moist which makes a lobster roll a very enjoyable sandwich!
If you enjoyed this recipe you may also like these:
- Blackened Salmon Sliders
- Restaurant Style Shrimp Salad
- Ultimate Grilled Chicken Sandwich
- All-American Hot Dog Bar
New England Lobster Roll
- 12 ounces lobster meat body and claws
- 3 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 inner celery stalks finely chopped
- 1 tablespoon Italian parsley leaves chopped
- 1 teaspoon old bay seasoning
- Sea Salt and ground black pepper to taste
- 1 tablespoon melted butter
- 2 long rolls split , brushed with melted butter and toasted
- 1 tbsp Melted butter for brushing
- If lobster is frozen allow to thaw in refrigerator
- Squeeze out a little of the excess water from the meat and chop into small pieces, leaving the main part of the claw intact for appearance.
- In a bowl combine the lobster meat, mayonnaise, lemon juice, celery, parsley, old bay and salt and pepper to taste.
- Place mixture in refrigerator for at least an hour to chill and blend flavors.
- Before serving split your long rolls, and brush the inside and top with melted butter, then toast in oven until the tops are golden brown.
- Fill the rolls with the lobster salad and enjoy!