Homemade Lobster Roll Recipe (2024)

FAQs

What kind of bread are lobster rolls made from? ›

Buns: New England Style Bread Rolls are traditional for Lobster Rolls. They are slit at the top, and the sides of the bun are flat, convenient for laying them flat to toast. If you can't find New England Style Buns, choose good quality soft, buttery buns—top sliced if you can find them, like these .

Some lobster lovers may prefer the cool and refreshing taste of chilled lobster with a touch of mayo, lemon juice, salt and pepper, and seasoning on a buttered and freshly toasted bun. Others may favor warm, succulent lobster meat doused in drawn butter and served on a fluffy, slightly crunchy toasted bun.

Nothing is better than the pure, sweet taste of lobster. There are a couple of tricks if you want authenticity. You must use fresh, Maine lobster. And if you want an overflowing lobster roll you can eat with a fork, plan on one 1¼ pound lobster per roll.

A lobster roll is typically made with lobster knuckle, claw meat, and tail meat. The meat is stuffed on a white split-top roll that resembles a hot dog bun.

Lobster Rolls Mean Summertime

New Englanders are an understated lot, and you'll see that reflected in this classic summer feast. Just a few ingredients: large chunks of lobster, mayonnaise, and celery, stuffed into a grilled hot dog bun and eaten on a dock near water on a sparkling day!

What's the difference between a Maine lobster roll and a Connecticut lobster roll? A Maine lobster roll is served with the lobster meat chilled and dressed in mayo with some crunchy greens like chives, celery, and/or scallions. A Connecticut lobster roll is served warm, dunked in butter, on a toasted bun.

A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls.

Morander pointed to many reasons for the price hikes (the current cost of a Lobster Landing roll is $26.50), but emphasized three: the quality of the meat, sourcing challenges, and the labor-intensive nature or roll-making.

Instead of the chilled lobster touted by the Maine roll, the Connecticut-style lobster roll is served warm. It's packed with warm, thick cuts of meat from the tail and claw, tossed with just the right amount of indulgent butter and—you guessed it—tucked inside that delicious split top bun.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

What is a substitute for celery in a lobster roll? ›

Fresh parsley is also allowed, just don't overdo it. Green onion is completely unnecessary but in VERY small amounts it can substitute for celery and parsley to give you crunch and color. A perfect lobster roll contains identifiable pieces. Claws are mostly intact.

Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.

You can't just stick lobster meat in any old bun and call it a lobster roll! It must be a top-split, white-bread hot dog bun, slowly toasted on both sides in plenty of butter.

Whether you choose to serve lobster rolls hot or cold depends on whether you prefer butter or mayo. A traditional Maine-style lobster roll is mayonnaise-dressed and served cold. As New Englanders know, a cold, creamy lobster roll can hit the spot on a summer day.

While Maine rolls are served with chilled mayo-coated lobster salad on toasted split-top rolls, Connecticut-style rolls are warm and dripping with savory melted butter. If you're a lobster fan, you can't go wrong with any kind of lobster roll, so we say go ahead and try as many as possible!

Squaw bread is a rye and molasses bread that was developed by the German immigrants and the Native Americans near whom they lived in the 1800s. When some of the Germans chose to move west, they took with them seeds for rye and recipes from their homeland.

A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls.

Instead of the chilled lobster touted by the Maine roll, the Connecticut-style lobster roll is served warm. It's packed with warm, thick cuts of meat from the tail and claw, tossed with just the right amount of indulgent butter and—you guessed it—tucked inside that delicious split top bun.

Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, topped with icing or caramel, and filled with jam or cream.