I’m so excited about this Lobster Roll recipe. I created it about four years ago, and think it’s time to share. Yes…it may not be typical, or so traditional…but it’s all me! I love using only the freshest Maine lobster meat…you can use frozen if that is all you have…but if you can get your hands on fresh…you need to! If you can’t find already steamed lobster meat, grab a few whole lobsters and steam away. I love using all of it…the knuckle, claw, and tail. This recipe is mayo-based. Local to Charlotte, grab a bag of fresh lobster meat at The Carolina Meat & Fish Co. Not local, they can ship to you!
The recipe is super simple. It’s basically just combining all of the ingredients. You can serve in a traditional lobster roll, or I actually like the split top buns. Toasted or not…I prefer not. This recipe should yield six generous lobster rolls. One cool idea I did on Christmas Eve was to serve in mini Hawaiian buns. This would be great idea for a brunch or shower. Don’t want a bun? Serve as a salad, alone.
Make sure that your celery is minced…no big pieces. For the lemon zest, instead of using a zester, I use a potato peeler (be sure to only peel the yellow), then hand cut the lemon rind in tiny pieces. I just enjoy that bigger burst of lemon that you may not get from running the rind over a zester.
In a large bowl, combine the mayo, minced celery, 1/2 tsp salt, celery seed, lemon zest and the juice of two of the lemons. Mix well to combine. Start with the 1/2 cup of mayo and see if you need to add a bit more. Take the remaining 1/2 tsp of salt and the juice of the remaining lemon and cover over lobster meat.
Fold in the lobster meat. Taste to ensure you have enough lemon and salt.
Serve in your favorite bun or alone as a salad. ENJOY!!!