| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 50 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 lemons, halved
- Sea salt
- 3 1 1/4-to-1 1/2-pound live lobsters
- 1/3 cup mayonnaise
- 7 tablespoons unsalted butter, melted
- 6 top-split hot dog buns
- 1/4 cup roughly chopped celery leaves
- 1/4 teaspoon celery salt
Instructions
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. 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.
- Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
- Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 571 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 56 g |
| Cholesterol | 437 mg |
| Sodium | 1607 mg |
Reviews
This was really delicious. Followed the recipe exactly. Will definitely make again.
Always cold water lobster, always freshly picked from the shell,always tossed with minimum amount of mayo and the butter and lemon juice don’t interfere too much. Need the top split rolls, grilled to a soft crunch and then fill the roll and enjoy! Nothing better and the only way to eat a Maine lobster roll!
This is an excellent and authentic lobster roll. Surprisingly, the celery leaves make a difference.
Simple and delicious! Can’t wait to make it again!
As a native New Englander I can tell you this is about as good as it gets, outside of a seaside lobster shack! The top split type hot dog buns really make a difference, if you can find them where you live. The combination of the warm, buttered roll and the chilled chunky lobster salad is what you are looking for. Simple mayo, melted butter and a touch of fresh lemon is all you need and that’s how the best shore shacks do it. What a great fresh surprise lunch, with your favorite chips and a crisp pickle spear!
Absolutely fantastic! Easy to make and realy delicious!
Exceptional! I asked the fish monger at the grocery fish counter to steam four large Florida lobster tails for me instead of going through the cooking myself. Too messy of a job. I followed the recipe to the spot and the results were terrific. Great recipe. Any good rolls can be used as well. Thanks.