Homemade Lobster Roll

by Denise Woodward & Laudalino Ferreira on July 10, 2011

in All Recipes, California, Massachusetts, Seafood

Homemade Lobster Roll - Eat Boutique

The first time I was introduced to a live lobster, I was about 10 years old and was having a “fancy” dinner with my family at the Whaling Station in Monterey, California.  Our waiter brought my sisters and me, over to the lobster tank, and let each of us pick out our favorite.  Of course, I went for the biggest one.  Before showing the lobsters to their fate, our waiter brought Charlie, the loving name he gave my lobster, over to our table so we could properly meet. We giggled with glee. Moments later Charlie arrived on a platter with melted butter, and a few parsley sprigs as garnish. I remember taking the first fleshy piece of white meat, rolling it into the butter, and bringing it to my lips;  butter dripping down my chin, back onto the platter. Savoring that nugget in my chubby little cheeks, and letting it slide down my throat, smiling after every bite. I fell in love with Charlie at that moment.

I visit Boston at least once or twice a year with Lenny. You are probably assuming that I have had my fair share of lobster by now. Well, I did not get to experience my first lobster roll until last winter. I have had  Neptune Oyster on my Boston to-do-list, but we never seem to have time to make a trip there. Last winter, I decided it was time, and if I had to go alone, I would go alone. One snowy afternoon, we bundled up, and headed into the North end, where we bellied up to a table, nestled between eager eaters from all the world.  We all had one thing in common, the love of good lobster.

Upon the suggestion of our waiter, we went with one hot and buttered lobster roll and one cold with mayo. It was like I was 10 years old again, sitting on the edge of my seat, smiling ear-to-ear, and eagerly waiting for the prized meal to arrive at our table. Moments later, two platters with carefully placed hot-dog buns, full of freshly caught lobster, crispy french fries and a few sprigs of parsley as garnish arrived. As I lifted the lobster roll to my parted lips, I could still smell the salty sea, and taste the hot, buttery bun melt into the creamy lobster mixture;  I suddenly felt that childhood memory wrap itself around me. Every bite took me back to that place when that 10-year-old girl fell in love with Charlie.

I cannot find lobster rolls on the West coast, so when I get that itch, I make them at home. There are a lot of recipes out there, with the addition of everything from pickles to cucumbers. I like to keep it simple, focused on the main star of the recipe. I have tweaked the recipe a bit, by adding fresh jalapenos, to add a spicy bite.  As well, I use homemade mayo. Don’t be intimated, the recipe is just as good with store bought   mayo. I like to use a live lobster, but have used frozen lobster tails, when I am in a pinch; both types are as equally delicious. This recipe is lighter than most recipes, which I think lets the creamy texture of the lobster really stand out.

Homemade Lobster Roll - Eat Boutique

Lobster Roll – cold with mayo

Ingredients

  • 1 – 1-1/2 pound live lobster (a frozen tail works as well)
  • 1 lemon, cut into quarters
  • 1 tablespoon salt
  • 1 jalapeno, seeds removed, minced
  • 1 celery stalk, minced
  • 3 green onions, minced
  • 1/8 cup mayo
  • 1/4 fresh lemon, juiced
  • Salt for sprinkling
  • 4 hot dog buns
  • Butter

Fill a large stock pot with hot water, add the quartered lemon and bring to a boil over high heat.  Plunge the live lobster into the boiling water, cover with a lid, and lower the heat to a simmer.  Simmer until bright red, 15 minutes.  Remove from the heat, and immediately plunge into a sink full of very cold water.  Let set for 2 minutes.  Remove from the cold water, set in a colander, and let drain 30 minutes. While the lobster is cooking and cooling, prepare the rest of your ingredients. Once the lobster has drained remove the shell, and chop the meat into medium size chunks.  Remove as much as the white, firm flesh from the body of the lobster as well;  don’t waste these sweet morsels.In a medium bowl, gently fold the lobster together with the rest of the ingredients;  except the hot dog buns and butter.  Put the mixture into the refrigerator for 30 minutes, until chilled.  Before serving, butter the buns, and gently toast over a hot grill or a pan grill on the stove.  Fill the buns with the lobster mixture.  Serve.  Eat.

All photos styled and taken by Denise Woodward.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells a handmade gift box filled with handmade sweet and savory treats. Send food that hugs you back today.

Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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  • http://www.ladygouda.blogspot.com Shelby @ Lady Gouda

    Wow, I adored this post. I love, love, love lobster rolls- I actually prefer them to plain lobster (much to my mother’s chagrin), and this one looks incredible. Living in Boston and spending a lot of time in Maine, there are a lot of opinions and rules about lobster rolls, but I love the looks of this version (the jalapeno! I want to try it!).

    Oh, and it goes without saying that the photos in the post are absolutely GORGEOUS. Bravo!

  • http://www.eatboutique.com Maggie

    Just so beautiful. I’ll take two! And those beers too…

  • Chez Us – Denise

    Hi Shelby,

    Thanks!  I completely understand how you feel.  Lenny thinks lobster should be served on it’s own, with no butter, and only a spicy Azorean Portuguese sauce.  I, can take it any ole way.  LOVE the stuff.  Can’t wait to hear how you like the recipe.  ~ Denise

  • Chez Us – Denise

    Maggie – THANKS!  Not only pretty to look at, but yummy to nosh on.  Now, pop open some icy cold ones, and whip up some lobster rolls.  You will be happy that you did.  Denise

  • Haatwood

    These look gorgeous, and I speak from lobsta’ land.

    • Chez Us – Denise

      Thanks!  Not only easy on the eyes, but delicious in the belly.  Hope you try this lobsta’ roll.

  • Wzuroff

    Congtrats, Denise and Lenny. The lobster roll look so good.

    • Chez Us – Denise

      Thanks!  It was really great.  Hoping you give the recipe a try;  better than deli food.

  • http://www.healthygreenkitchen.com Winnie

    Wow- these lobster rolls looks fabulous :)

    • Chez Us – Denise

      Winnie, I have to say …. they are fabulous.  Give it a try.  Let us know what you think.  

  • Meagan

    Oh wow – ya killing me! I NEED one of these lobster rolls RIGHT NOW! And I live in the desert! Help!

    Seriously, these look so amazing and I look forward to trying your recipe as soon as I can get my hands on some fresh lobster.

    Lovely post and double-lovely photographs.

    • Chez Us – Denise

      Meagan, the nice thing about a recipe;  you get to make it anywhere!  Get cracking … and whip some up this weekend!  ~ Denise

  • http://www.creative-culinary.com Barbara | Creative Culinary

    They do look fabulous. Almost make me cry fabulous. How can a Midwestern girl love lobster so much and nary a one in site that is either fresh or affordable. No Fair!

    • Chez Us – Denise

      Barbara, these rolls are outstanding.  Light.  Creamy.  Buttery.  And fresh.  Give them a whirl.  Be sure to let us know how you like the recipe.  ~ Denise

  • Thanach

    Sacrilege! you’ve gone and ruined the perfection that is the lobster roll. It should include three ingredients :

    FRESH Lobster (and only Maine Lobster, that other thing parts of the country call lobster is just disgusting)
    Mayo
    Hot-dog Roll

    • http://www.eatboutique.com Maggie

      Hi Thanach: Thanks so much for posting here! You’re right, the most traditional way is the best. But I like seeing interpretation, it’s nice to strive to make it taste even better. And I gotta say, I don’t even think the original needs mayo – just a touch of butter and I’m happy. :)

      • Chez Us -Denise

        Hi Thanach, thanks for the comment.  I am all about classic with a classic recipe.  After much research, most of the recipes I found all included at least celery and cayenne pepper.  Most often the addition of pickles too.  Now, I could never put a pickle with lobster.  I kept the recipe … light and refreshing by using the freshest ingredients I could find.  I did give readers, the flexibility to use lobster tails, if they are on a budget or do not have the luxury of purchasing live Maine lobster in their area.

        The other half of Chez Us, is from the Boston area;  he has very strong opinions about Lobster.  For instance, he feels butter ruins it, and only eats it plain or with a spicy Azorean sauce.  Though he did indulge in this recipe and loved it (which surprised him)

        To each his own;  it really comes down to personal preference.  You may like the recipe.  I always welcome thoughts, and concerns.  ~ Denise

  • Anonymous

    For lobster lovers: Ten Things You Never Knew about lobsters: 
    http://www.suite101.com/content/ten-things-you-never-knew-about-lobsters-a382601

  • Pingback: Homemade Hot Lobster Roll » Chez Us

  • melon

    so beautiful!!!!!!!!

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