Classic Lobster Roll

An authentic East Coast classic, made simple!


Makes
2 rolls

lobster roll

INGREDIENTS

METHOD

  1. Bring a large stockpot of salted water to a boil over high heat
  2. Add lobster, head first. Boil 7 to 8 minutes per pound, or 9 minutes for 1 – 1/4 lb lobster
  3. Remove lobster from the pot and plunge into an ice bath to stop from over cooking
  4. Using a lobster cracker or side of large knife, smack lobster shell until it cracks in several places. Remove meat from claws, tail and knuckle, cutting tail with knife or scissors
  5. Coarsely chop meat and place in mixing bowl
  6. Add mayonnaise, lemon, salt, pepper & seafood seasoning and mix well together
  7. On a hot grill top or in a frying pan, toast each side of the buttered buns
  8. Spoon lobster mixture into buns. Serve with chips and pickles, if desired
  9. Serve warm when ready to eat or refrigerate lobster mixture for up to 2 days

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