On what side of the lobster roll are you – mayo or butter? Listen New England lobster eaters there’s no need to argue, let’s meet in the middle and have both! That’s right – I’m giving my heart a run for its money with this lobster roll recipe. And why not both? It’s not like we eat lobster rolls all year round. (Although, I wouldn’t mind.)
Lobster rolls are a New England summertime treat that I dream about the other 75% of the year. In my lobster roll world, there are three keys to perfection. The first is freshly cracked (and hot) lobster meat. Next, a soft potato roll. Finally, the butter-mayo combo.
Mayonnaise is the perfect creamy base for fresh herbs like chives, thyme, and tarragon. And butter? Well, you can’t beat lobster and melted butter. It’s a legendary combo.
If you’re like me, and you can’t handle boiling a live lobster, don’t worry. Head to your local grocery store and they will steam it for you. Just be sure you have all these ingredients ready at home so you can enjoy that fresh lobster roll ASAP!
Lobster Roll Recipe
- 3 Chicken lobsters
- 2 Tablespoons finely chopped chives
- 1 Teaspoon freshly chopped thyme
- 1 Teaspoon freshly chopped tarragon
- Juice from 1 lemon
- 1/2 stick of melted butter
- 4 Tablespoons of mayonnaise
- 2 Potato rolls
- A few cracks of fresh pepper.
- Remove all the lobster meat you can. (Feel free to save the shells for a nice marinara sauce.)
- Cut into bite-size pieces and squeeze lemon juice on top.
- Mix lobster with mayo with chives, thyme, and tarragon.
- Toss lobster meat with mayo mixture.
- Lightly toast the lobster rolls and melt butter.
- Put lobster meat in the buns.
- Evenly distribute lobster meat between rolls.
- Drizzle butter over lobster rolls.
- Garnish with a lemon wedge.
- Sit back and take a bite of New England in the summer.