| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | Serves 4 |
Ingredients
- Kosher salt
- 1 1/2 lemons
- 1 head garlic, split horizontally
- 1 thyme bundle
- 2 dried bay leaves
- 2 (1 1/2-pound) lobsters
- 1/2 to 3/4 cup mayonnaise
- 1 celery rib, cut into 1/4 inch dice
- 1/2 bunch of chives, finely chopped
- Juice of 1/2 lemon
- Celery salt
- 4 tablespoons (1/2 stick) of unsalted butter
- 1 clove garlic, smashed
- 4 top split hot dog rolls
Instructions
- To cook the lobsters:
- Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool.
- Remove the lobster claws, knuckles and tails from the shells and coarsely chop.
- In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve.
- Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides.
- Divide the reserved lobster between the 4 buttered rolls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 777 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 62 g |
| Cholesterol | 477 mg |
| Sodium | 1871 mg |
Reviews
This recipe was really good and very lobster forward and season just right unfortunately they don’t have top split buns anywhere where I live so I had to use a regular hot dog bun but it worked out just fine
Easy and delicious
Really don’t undersatnd why some chefs don’t remove the rubber band from the lobster claw. Doesn’t taste well and it could be lethal for someone with a latex allergy!! So please remove the rubber bands!!! Also all you need to make a “GREAT” lobster roll is some mayonaise and lots of lobster!!! Just ask any Down Easter in Maine!!!
I made this recipe twice, both times for company. We are New Englanders and we love this recipe. We have the lobsters steamed at our local grocery store which makes any lobster roll recipe easier. My company raved about them. I will always use this recipe. Thank you Anne!
A perfect Labor Day lunch…full of flavor, easy to prepare. Fellow New Englanders..relax. Yes, most of us steam lobsters plainly and keep the filling simple, but break out of your shell–play on words. This is worth a try. Our favorite roll, however, is simply to toss the meat with hot melted butter. Yum!
A really special sandwich for weekend company. Loved it.
I totally agree with “salmonoid” I live on Cape Cod, my Husband has been catching lobsta for 40 years and we never add spices of any kind. We use sea water or very salty water to “steam” them.
I watched to see if Ann peeled the meat off the tail so she could clean the poop out. Didn’t see that happen. Try it without the spices it is soooooooo much better. Enjoy!
I watched to see if Ann peeled the meat off the tail so she could clean the poop out. Didn’t see that happen. Try it without the spices it is soooooooo much better. Enjoy!
I love every recipe of Anne’s that I’ve tried, and this was no exception. Can’t wait to make it again!
Plain and simple…delicious! Annie , Fremont , CA
The delicate flavor of lobster is easily overcome. This native and life long resident of Maine has learned that the best lobster roll is made simply with claw and knuckle meat and the least amount of mayonnaise needed to hold it together. It doesn’t get any better than that.