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 Maine, 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.
Notes:
* 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
Ingredients:
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.
oh yeah, this is a tasty sandwich 🙂
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Thank you Graziano, it is indeed a very tasty one. Highly recommended! 🙂
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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
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Thank you Judie! Yes, lobster rolls are not cheap. Though nothing beats the fresh ones, making them at home is the cheaper option, especially when using frozen tails only, as I’ve done here. 🙂
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I love that you used Sriracha in the salad and endive on the sandwich! Looks scrumptious.
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Thank you Coleen! Both Sriracha and endive added a nice twist to this traditional dish. I’m glad you liked my version. 🙂
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Reblogged this on All About Writing and more.
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Looks so delicious!
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Thank you Kelly! 🙂
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Your so welcome!
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When I am in the mood for one of these, I make poor-man’s lobster rolls with shrimp instead. The Sriracha is a wonderful addition, too! Love me some of that Rooster Sauce. 🙂
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I agree Kathryn, the shrimps version is a great one too. I use the Sriracha sauce sparingly, but it definitely adds a nice twist to just about anything! 🙂
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OMG! It looks yummy!
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Thank you Rita! 🙂
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This is just fabulous. I need to make this asap now.
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Thank you Myra, for such a lovely compliment! It is one of my all-times favorite sandwiches. Hope you’ll try and enjoy it too. 🙂
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Your recipe looks scrumptious. I like the twist of adding heat to the lobster. I will have to try it in my lobster salad recipe. Nice pics too! 😃
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Thank you Marie, I’m glad you liked the recipe and photos. Hope you’ll enjoy the dish too! 🙂
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I could grab one off the screen! So tempting!
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Thank you Freda, that’s a great compliment! 🙂
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I’m humbled! You are an amazing chef 🙂
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Thank yo so much. I’m blushing! 🙂
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I saw your episode of chopped on food network couple of months ago, forgot to mention it to you ! You were great 🙂
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So nice to hear! Though it was almost 4 years ago. I had no idea they’re still showing it. 🙂
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Yes, they keep showing re runs on and off probably.
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I’m now glad I didn’t make any fatal mistakes. It would have haunted me for years! 😀
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😀😀
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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.
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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?
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Hmmm they could be available. I’ll look into it!
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Ooh, I think the last time I had. Lobster roll was in Vegas. Looks good Ronit.
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Thank you Rini, I’m glad the post brought back good memories. 🙂
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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! 💜💜💜
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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. 🙂
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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 🤔
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Glad you can use celery seeds, they will at least add that nice celery flavor.
Hope you’ll find a way to add that crunch as well. Good luck! 🙂
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This looks and sounds delicious Ronit. I am a seafood lover and this makes a wonderful lunch👌💖
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Thank you, I’m glad you liked the recipe. It definitely makes for a great lunch. Highly recommended! 🙂
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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.
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Thank you Sheryl, I’m glad you liked my version. Endive is indeed great in such dishes – it adds a nice crunch and slight bitterness which cuts a bit of the heaviness. Well worth trying. 🙂
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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.
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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! 🙂
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I love vanilla and I know what it does to “sweet recipes” so I am anxious to try your recipe. I have printed out your post and now I will just wait for lobster tails to go on sale 🙂
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Glad to hear. Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Gorgeous! Made me so hungry in the middle of night!! One of my food dreams – to eat a lobster roll in NY!
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lol Thank you, that’s a great compliment! 🙂
While NY is a good place to have lobster rolls, the northern parts of New England are even better. So maybe add a few days to the plan! 🙂
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Can’t wait to give this a try. I usually get my Lobster Roll fix from the Cousins Maine Lobster food truck – looking forward to making my own for that fix whenever I want.
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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! 🙂
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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!
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Thank you Maria, I’m glad you liked my version. The vanilla enhances the sweet flavor of the lobster. Well worth trying. This is definitely the time of the year to enjoy lobster rolls! 🙂
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I really love lobster, don’t eat it as much, but I really do love it 🙂
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Same here, Kreso! Wish I could have it more often… 🙂
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This looks truly delicious, Ronit. Some great tips you’ve shared too. Thank you!
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Thank you Tracey! So glad you liked the recipe and found the tips helpful. 🙂
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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!
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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. 🙂
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Great recipe! We had our first Lobster Roll when we visited Maine. Best sandwich ever!!!!
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Thank you Diane, I’m glad you liked the recipe. I agree – lobster roll in Main is the best! 🙂
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Absolutely one of my all time favorite dishes to eat, though I’ve never actually made it – you’re recipe is going to change that!! Can’t wait to try!
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Thank you Annie, I’m glad you liked the recipe and that you want to try it.
I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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My husband grew up on the east coast and is obsessed with lobster rolls!
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I can definitely identify with that! 🙂
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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 🙂
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Thank you Loertta, for such nice compliments. The rolls indeed were a great success and you’d be very welcomed at the table! 🙂
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Lobster rolls are my favorite and now I have your yummy recipe. I am drooling here seeing your photos of the lobster roll 🙂
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Thank you Sandhya, I’m glad you liked the photos and my version of this classic sandwich. I already made it again since I’ve posted it. Such a treat! hope you’ll enjoy it too. 🙂
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Yummy! I am hoping to enjoy it soon.
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Reblogged this on #THEGUYWHOSAIDALWAYSNO.
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Wonderful Recipes
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Thank you Miranda! 🙂
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I seriously love lobster! This reminds me of when we hosted our lobster bake this summer. I wrote a post about it. It was a blast! (https://dawnwairimu.com/2017/09/22/lobster-bake/)
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I agree, lobster is really great. I’ll check out your post. 🙂
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