Thursday, June 21, 2012

Lobster Roll

Summer is officially here and although I'm not the summer's number one fan I am excited to officially be in beach season! My vacation from Costa Rica has left me with an awesome tan (I swear I haven't been this tan since I was 10!) and I plan to keep this tan up the entire summer and (hopefully) then some.

Living on Long Island means that fresh seafood is available pretty much year round, but there's something about the summer that really makes me crave it. Crab cakes, baked clams, lobsters, shrimp, mussels and so much more are available almost anywhere. There's something for everyone that will surely satisfy anyone's taste buds!

But enough about my PSA on Long Island and seafood. It's actually not my point here. My point is I really, really have been craving a lobster roll lately. The catch? I've never actually eaten one. I know that sounds crazy, but the reason is quite simple. Celery. My arch enemy when it comes to salads and soups. I can't stand it in any form and I have yet to discover a lobster roll that doesn't feature this crunchy veggie. So my solution? Make one yourself!

My in-laws personally delivered two fully cooked lobsters to my hubby and me (which unfortunately means I have no cooking lobster tips) and after looking at them for a couple of minute we decided lobster rolls were the way to go.

Hubby took over the bread station, buying soft, buttery rolls which he buttered a little more and then grilled them on the stove top to get them just slightly crispy. Perfect.

Meanwhile I took apart the lobsters pulling out all of the meat. You can use whatever part of the lobster you prefer, for me I used the tail and claws, I'm not much of a body meat person (the green stuff gets me every time!) and then after that you just need to do a little mixing and voila! Homemade lobster rolls.

Lobster Rolls
Yield: 2 rolls
Prep Time: 20 minutes     I     Assembly Time: 5 minutes


  • 2 cooked one pound lobsters
  • 1/4 cup mayo
  • 1 tablespoon ketchup
  • 1 tablespoon hot sauce
  • 3 tablespoons finely diced onion
  • 3 tablespoons finely diced celery (only if you must!)
  • Salt, pepper and paprika to taste
  • Rolls
  • Butter for grilling
Pull all of the meat from the lobsters claws and tail and roughly chop until you get something that looks like this. 

Next combine all of the ingredients and the lobster meat in a large mixing bowl stirring together until everything is combined. I like to set the mixture sit for about ten minutes to allow for all of the flavors to really come together.

While you are waiting butter the inside of your rolls and toast the buns on a grilling pan until they become lightly golden. Spoon on heaping amounts of the salad on top of your sandwich and enjoy.

1 comment:

Gerry @Foodness Gracious said...

OMG, this has to be one of my favorite all time sandwiches! Yours looks fantastic...