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Step-by-Step Guide to Making a New England Lobster Roll with Mayo

Ingredients

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Bring the coastal flavors of New England right to your table with this Lobster Roll with Mayo recipe. Tender, cooked lobster meat, crisp celery, and a hint of refreshing lemon zest marry with a delicate touch of mayo to create a delicious lobster salad that gets tucked inside a buttery toasted bun.

It’s been six years since I developed this lobster recipe. Although not entirely an authentic New England Lobster Roll recipe, I think you will love it!

Me holding three New England style lobster rolls with mayo in my hand.

Can I Use Whole Lobsters and/or Lobster Tails

If you prefer, or if you’re unable to find cooked lobster meat, an alternative method involves steaming whole lobsters and/or lobster tails to make the lobster roll filling.

To obtain one pound of lobster meat, the meat yield typically ranges between 25-30% of the total weight of whole lobsters, or lobster tails. Therefore, to yield approximately one pound of lobster meat:

  • For whole lobsters: You might need around 3.3 to 4 pounds of whole lobsters (on average) to produce approximately one pound of meat.
  • For lobster tails: If using solely the tails, you’d require approximately 3.3 to 4 pounds of lobster tails.

Here’s a brief guide on how to steam both whole lobsters and lobster tails:

Steaming Whole Lobsters:

  1. Preparation: Ensure the lobsters are alive just before cooking. Fill a large pot with a few inches of water and add a steaming basket or rack to keep the lobsters above the water level.
  2. Water Boiling: Bring the water to a rolling boil. Using tongs, carefully place the live lobsters onto the steaming basket or rack, ensuring they’re not submerged in the water.
  3. Cover and Steam: Cover the pot tightly with a lid and steam the lobsters. The cooking time varies based on the lobster’s size: around 8-12 minutes for a 1-pound lobster and approximately 14-16 minutes for a 1 1/2-pound lobster.
  4. Check for Doneness: The lobsters are fully cooked when their shells turn bright red, and the flesh becomes opaque. Avoid overcooking to maintain tenderness.
  5. Cooling and Extracting Meat: Allow the steamed lobsters to cool briefly before extracting the meat. Crack the shells carefully and remove the meat, avoiding any pieces of cartilage or shell fragments.

Steaming Lobster Tails:

  1. Preparation: Thaw frozen lobster tails if necessary. Use kitchen shears to cut lengthwise through the top of the shell.
  2. Butterflying the Tails: Carefully spread the shell apart to expose the meat without detaching it completely. This helps the lobster meat cook evenly.
  3. Water Boiling: Bring a pot of water to a boil and place a steaming basket or rack inside. Put the prepared lobster tails on the rack, shell-side down.
  4. Cover and Steam: Cover the pot with a lid and steam the tails. Cooking time typically ranges between 4-6 minutes for most lobster tails, depending on their size. They’re done when the meat turns opaque and firm.
  5. Serve or Extract Meat: Serve the steamed lobster tails immediately with melted butter or allow them to cool slightly before removing the meat from the shells for use in recipes.

How to Make New England-Style Lobster Rolls with Mayo

Making a Mayo-Based Lobster Roll is incredibly easy. Let your tastebuds be your guide. The beauty of this creamy lobster roll recipe lies in its adaptability. The mayo is added gradually, allowing you to control the creaminess of the lobster mixture. You can personalize the flavors by adjusting the amount of lemon juice, salt or add additional seasonings.

Instructions:

  1. In a bowl, combine lobster meat, minced celery (with leaves), celery seed, minced lemon peel, and the lemon juice.
  2. Gradually add mayo, adjusting until achieving the desired consistency. Add salt and gently mix. Taste and adjust seasoning as needed.
  3. Let the lobster marinate in the dressing while preparing the rolls.
  4. Butter the outside edges of lobster rolls or split-top hot dog buns. Grill until toasty on both sides.
  5. Generously fill each roll with the prepared lobster mixture.
  6. Serve immediately with lemon wedges for an added zesty touch.

Tips for Making the Best Lobster Roll

  • Freshness Matters: Opt for fresh, high-quality lobster for the best flavor. If using whole lobsters, ensure they are alive just before cooking for maximum freshness.
  • Steaming: If steaming whole lobsters or lobster tails, follow proper steaming guidelines to cook them thoroughly without overcooking, as this can affect the texture of the meat.
  • Frozen Lobster Meat: If frozen lobster meat (not referring to frozen lobster tails) is your only option, you can use. However, the texture of the lobster meat will not be the same as using fresh.
  • Mincing: Finely mince the celery, celery leaves and lemon peel.
  • Ingredients: Gradually add the mayo to the lobster mixture, incorporating it slowly until achieving the desired creamy consistency. Adjust lemon juice, salt, or additional seasonings according to taste.
  • Marinate: Allowing the lobster to marinate in the mayo-based dressing enhances the flavors. For a richer taste, refrigerate the mixture for a short while before assembling the rolls.
  • Toasted Rolls: Ensure the lobster rolls or split-top hot dog buns are toasted to a golden brown with a slight crunch.
  • Generous Filling: When assembling the rolls, generously fill them with the prepared lobster mixture.
  • Serve Fresh: Enjoy the Lobster Rolls immediately, for the best taste and texture. The flavors are at their peak when served freshly prepared.
  • Appetizer: Mini Lobster Rolls are a great appetizer for any gathering or holiday party.
  • Serving: Serve the lobster rolls with fresh lemon wedges. Pair with potato chips or crispy french fries.
  • Storage: Store any leftover lobster filling in an airtight container in the refrigerator for 1-2 days.

How to Serve and Store Homemade Lobster Rolls

Serve this New England-Style Lobster Roll with Mayo with fresh lemon wedges. Pair with a side of potato chips, or crispy fries.

As a an appetizer for any party or holiday gathering, serve these amazing lobster rolls in a mini-version using small brioche buns!

To store any remaining lobster salad, place it in an airtight container in the refrigerator. Consume within 1-2 days for the freshest taste. Freezing is not recommended.

More Lobster Recipes to Love

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Me holding three New England style lobster rolls with mayo in my hand.

Step-by-Step Guide to Making a New England Lobster Roll with Mayo


Description

Tender, cooked lobster meat, crisp celery, and a hint of refreshing lemon zest marry with a delicate touch of mayo to create a delicious lobster salad that gets tucked inside a buttery toasted bun. Serve these delicious New England-Style Lobster Rolls with Mayo for lunch, brunch or dinner. Mini lobster rolls make for a great appetizer for any party or holiday gathering.


Ingredients

Scale
  • 1 pound, cooked lobster meat
  • 1/41/3 cup mayo
  • 1/8 cup minced celery with leaves
  • 2 slices lemon peel, minced
  • 1/4 teaspoon salt, plus
  • 1/2 teaspoon celery seed
  • 1 to 2 tablespoons fresh lemon juice
  • 4 lobster roll buns
  • 2 to 3 tablespoons butter
  • lemon wedges, for serving

Instructions

  1. Dice the cooked lobster into bite-sized pieces.
  2. Add the lobster meat to a bowl with the minced celery, minced lemon peel, salt, celery seed, 1/2 of the lemon juice and 1/4 cup of mayo.
  3. Gently mix to combine. If you want more mayo, add now. Just a little at a time.
  4. Taste. Adjust with additional salt or lemon juice to your preference.
  5. Allow the lobster salad to marinate in the fridge as you are preparing the rolls.
  6. Butter the outside of each roll. 
  7. Heat up a pan. Toast the rolls on each side until they are golden brown.
  8. Fill each roll with 1/4 of the lobster mixture.
  9. Serve immediately with lemon wedges. 
  10. ENJOY!
@charlottefashionplate

Mini Lobster Rolls Recipe! These New England Style Lobster Rolls make for the perfect holiday appetizer! Tender, cooked lobster meat, crisp celery, and a hint of lemon zest marry with a delicate touch of mayo to create a delicious lobster salad that gets tucked inside a buttery toasted bun. #appetizer #appetizerideas #lobster #lobstertok #lobsterroll #lobstertail #appetizers #holidayfood

♬ Stories 2 – Danilo Stankovic

Notes

  • If possible, use fresh cooked lobster meat. 
  • Alternatively, see post on how to steam a whole lobster or lobster tails. 
  • Add the mayo just a little at a time until you reach your desired consistency.
  • Adjust the seasoning to your liking. Easily add more salt and/or lemon juice.
  • If you can’t find traditional lobster rolls, use top-split hot dog buns, cut each side to mimic a lobster roll.
  • This recipe will yield 4 regular size lobster rolls with 1/4 lobster meat per roll.
  • If doubling, or tripling the recipe, do NOT double/triple all of the ingredients. 
  • Butter the side walls of each bun and toast in a pan until golden brown. 
  • Make mini lobster rolls and serve as an appetizer. 
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer, Brunch, Lunch, Dinner
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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3 Comments

  1. […] out my recipes for Broiled Lobster Tails, Grilled Lobster Tail Pasta, Lobster Mac and Cheese, and The Best Lobster Roll. Additionally, serve this amazing Lobster Bisque as the soup course for your Feast of the Seven […]


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