appetizer, Brunch, Food, Recipes, Seafood

Lobster Rolls

When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings.As you can see from the recipe here, I took the less purist approach, and even added some seasonings of my own. I loved the results and plan to make it again soon. This is a wonderful dish to serve as part of the coming 4th of July brunch, or any other. Try it, or use it as a base to make your own version, and enjoy.

* Obviously, using whole live lobster will result a more rounded flavor, but as they are not always available, I opted to use frozen tails, which are easier to find and cook.
* If using frozen tails, make sure to thaw them slowly, overnight, in the fridge.
* It is important not to overcook the lobster. Cutting the shell, as shown here, helps shorten the cooking time.
* For best results, cook the lobster soon before assembling the dish.
* Don’t be reluctant to add the vanilla bean paste to the salad. It enhances the lobster’s flavor in a wonderful way.
* I prefer to use endive instead of lettuce, as it adds a slight bitterness that balances the sweetness of the lobster. If you can’t find it, use lettuce instead.

Makes: 4
Prep time: 20 minutes
Cooking time: 10 minutes

2 X 10oz (285 grams) lobster tails
For cooking the tails:
3-4 bay leaves
1 tsp black peppercorns
1” (2.5cm) piece of fresh ginger, sliced
1 celery stalk, cut into large sections
1 cup fruity white wine
For the salad:
1/3 cup mayonnaise
1 tsp Dijon mustard
1/3 cup small chopped celery
½ tsp Sriracha sauce
1 tsp sweet chili sauce
2 tsp fresh lemon juice
1 tsp lemon zest
1 tsp salt
¼ tsp vanilla paste (see notes)
For serving:
Hotdog buns (I like Vermont Bread Company’s potato hotdog buns)
Melted butter
Endive spears or lettuce leaves
Lemon wedges

1. The lobster: with kitchen scissors, cut the shell in the middle on both sides.
2. Fill a large pot with water, add the bay leaves, peppercorns, ginger and celery and bring to the boil. Add the wine and lobster tails. Cook on medium-high heat for about 10 minutes, or until the shell changes color to red, the meat changes color from opaque to white, and the tails curl up. Remove the tails from the liquid and let cool to room temperature. Remove the shells, cut the meat in half and then into large chunks.
3. The salad: mix the salad ingredients in a bowl, add the cooked lobster and mix again. Taste and adjust seasoning if needed. If not serving soon after (the preferred option), keep covered in the fridge for up to two hours.

4. Assembling: in a toaster-oven or on a griddle, toast the buns on both sides. Brush generously with melted butter. Add the salad and endive spears or lettuce. Serve immediately, with lemon wedges on the side.


72 thoughts on “Lobster Rolls”

  1. Oh, my – that looks so delicious! Haven’t had any lobster since leaving Florida in 1985! It’s available in the supermarkets here, but the price makes me weak in the knees just to read the sign – and I doubt it is as fresh as when we speared our own. A friend is in Maine now and has indulged in the famous dish there – at $26.00 each!!! GASP! And people are lined up ’round the block to wait for their turn!

    Virtual hugs,

    Judie < — feeling overwhelmed by it all

    Liked by 2 people

  2. Sure, i can make these for the 4th. But you’d have to send me lobsters!!! I love a good mayo, so I’m all for your version. It’s hard for me to believe that I’ve never had a lobster roll, and I even lived in NY for a couple years. Yours are absolutely mouthwatering.

    Liked by 2 people

    1. Thank you Mimi, I’m glad you liked my version.
      It’s not always easy to get a good lobster roll in NY either. I have a place in Brooklyn where I go especially for it. But no doubt that the northern parts of New England are still the best place to get them.
      My compromise is using frozen lobster tails – maybe that would be available in your area?


  3. Lobster rolls are one of my favourites and I love the contemporary twist. Just wondering-I want to keep your creative take on the traditional while keeping it migraine trigger free, could I use preservative free apple juice instead of water and wine as a poaching liquid? Do you think it would change the flavour too much? I’m also going to swap out the naturally high in nitrites celery for some (about 1/4 of the amount) finely chopped parsley to keep the flavour without the migraine trigger. Bravo on a great recipe! 💜💜💜

    Liked by 2 people

    1. Thank you Adele, I’m glad you liked my version. I think you can substitute the wine with apple juice. Parsley can’t give the flavor or texture of the celery, but as you can’t use it, if celery seeds are ok, than I would recommend adding a small amount of them with the parsley. It will be interesting to see your version. 🙂

      Liked by 1 person

      1. Ooo, I always forget about celery seeds. They are great for adding all that flavour without the nitrite punch. They can be hard to come by here in Australia but I have a secret stash. Yes, I agree with you about missing that crunch. I’ll need to put my thinking cap on 🤔

        Liked by 1 person

  4. I really like your suggestion to use endive instead of lettuce. It would add a lovely flavor that would enhance the lobster salad. Now that I think about it, endive might be nice with some of the other mayonnaise-based salads such as chicken salad.

    Liked by 2 people

  5. I wish I was coming to your house for lunch/dinner 🙂 Hard to get a good lobster roll in Michigan so it’s best to make your own. Lobster tails are on sale every now and then and I try and stock up. Your recipe sounds perfect – vanilla bean paste – how interesting in the dressing but I bet it does add some additional flavor.

    Liked by 1 person

    1. Thank you Judi, for such a nice compliment. You’d be very welcomed! 🙂
      Though fresh is always best, good quality frozen tails are quite a good option. Vanilla is wonderful in savory dishes, especially with seafood, as it subtly enhances its’ sweetness. Well worth trying! 🙂

      Liked by 1 person

    1. Thank you Rosemarie, I’m glad you liked my version.
      While I love having a good quality bought lobster roll, I also love having the option to make it at home and experimenting with different seasonings. Hope you’ll enjoy it too! 🙂


  6. My favorite! I was just caving it this weekend. I am fortunate to live in New England and it is definitely that time of year to eat lobster rolls by the beach. I do like the adding of vanilla, I’ll have to try that. Great recipe!

    Liked by 2 people

  7. This looks so good… We have only cooked lobster once and it was not a very good experience. I am so glad that you have included steps and photos here for preparing the lobster… it gives me courage to try again!

    Liked by 2 people

    1. Thank you Annika, I’m glad you liked the recipe. Cooking a whole lobster is indeed a challenge, so using the tails makes it easier. I hope you’ll try again and enjoy. I’ll be happy to hear your comments. 🙂


  8. Those lobster rolls are to die for Ronit. Wow! those pictures of the lobsters too had me salivating. Wonderful spices, beautiful rolls, how I wish I was a guest sitting at your table partaking of this delicacy 🙂

    Liked by 2 people

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