Perfect Lobster Roll Recipe•
Posted on June 05 2020
The fall of our first anniversary, Tres and I visited New England, and I was introduced to what is now one of my favorite foods on earth: an authentic lobster roll! I'm a "when in Rome" kind of traveler, so whatever I'm supposed to eat, drink, or do in a city, I do it! We visited Portland, Cape Cod, Salem, Plymouth, and Boston. Between those five cities, I may have had 20 lobster rolls.. No joke! So I had to recreate it, and I tried to make it as authentic as possible!
Ingredients (makes 8 rolls)
- 2 large egg yolks
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Dash of salt
- Dash of sugar
- 1-1 ½ cups vegetable oil (or any oil neutral in flavor)
- 3 large lobsters – meat removed from tails and claws and chopped into large pieces
- 1/3 cup homemade mayo
- 2 stalks celery – diced small
- 2 tbsp fresh chives – minced, plus extra for garnish
- 1 tbsp fresh dill – minced ½ tsp salt (to taste)
- 8 hot dog buns
- ½ cup butter - melted
1. Make the mayo. In a stand mixer with a whisk attachment, whisk together the eggs yolks, lemon juice, vinegar, Dijon, salt and sugar until thoroughly mixed. ON high speed, slowly drip the oil into the mixture, drop by drop. Once it starts to come together and become light in color, stream the rest of the oil in slowly. This does take a good bit of time, but it’s worth it in the end. When the mayo comes together and is light in color, spoon it into a container or jar and set aside on the counter. (Homemade mayo makes all the difference in this recipe).
2. In a large bowl, combine the lobster meat, homemade mayo, celery, chives, dill, and salt. Stir to combine. Taste for seasoning and add more salt if needed. (Cook’s note: I like to use live lobster for this recipe. You don’t have to but if your food is alive hours before you eat it, I promise it will taste better.)
3. Heat a grill pan to high heat. Brush the inside of the hot dog buns generously with the melted butter. Place on the grill cut side down for about 1-2 minutes or until charred. Fill each bun with the lobster mixture. Top with extra chives.
Andrea LeTard is the author of Andrea's Cooktales: A Keepsake Cookbook. She’s a personal chef, blogger, and recipe writer. Andrea has been featured on Food Network, Cooking Channel, Today Show and was chosen as a Top 100 Contestant on MasterChef. Follow Andrea’s blog and video series on Instagram at @andreas_cooktales.
Snowy Pines Cocktai...
There’s only a slim chance we’ll see snow in Memphis for the holidays, but you can have the next best thing with this creamy, pine-flavored cockta...Read More
Thankful for the Me...
Well, y’all, Thanksgiving is looking a bit different this year for many ofus. The memories of past family gatherings are very clear, but, asmy m...Read More
Crispy Charcuterie ...
This is a fun twist on a traditional Thanksgiving stuffing that we think you and your family will love!Read More