| Level: | Intermediate |
| Total: | 46 min |
| Prep: | 20 min |
| Inactive: | 1 min |
| Cook: | 25 min |
| Yield: | 2 to 3 servings |
Ingredients
- 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
- 1/2 medium cucumber, peeled, seeded and finely diced
- 1/4 cup bottled mayonnaise
- 1/2 tablespoon fresh tarragon
- 2 small scallions, thinly sliced
- Kosher or sea salt
- Freshly ground pepper
- 2 to 3 New England-style hot dog buns
- 2 to 3 tablespoons unsalted butter, softened
- Pickles and potato chips as accompaniment
Instructions
- Prepare the lobster salad.
- If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
- Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 388 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 129 mg |
| Sodium | 615 mg |
Reviews
I had to laugh as I read the reviews. Marie. Leon. Foodie said skip the buns mayo and butter.. ha ha, those were among the only things that were authentic about this recipe. A World famous Maine Lobster roll is a grilled in buttered New England style hot dog roll, amazingly fresh lobster meat, MAYBE a spoon full of finely chopped celery and Hellman’s mayonnaise (you might get away with making your own, and that ladies and gentlemen is a Maine Lobster roll, no cayenne pepper, no fillers like cucumber or lettuce. The Connecticut Lobster roll is the same buttered roll, with lobster meat warmed in drawn butter, nothing else. You can serve this with chips or fries, or potato salad and slaw, and finnish your meal with a peice of blueberry pie or whoopee pie and if you’re livin’ the high life get yourself an Ice coffee or a frappe. PS (I made this recipe and Jasper White is a genus behind the stove, but this is one classic that needs to be left alone.
Why The Face…because this isn’t a Maine Lobster Roll…it’s a kicked up spin on what Jasper thinks the actual world famous Maine lobster roll is. On a scale of 1-5, 5 being the dead on true winner, this falls just short of a 2….cucumbers & tarragon, oh please! Call it what it is, a veggie roll that’s been stuffed with lobster from somewhere.
it was soo amazing!! it’s my favrite receipe Im a new englander and maine has the best lobster in the world!
Who cares if it’s authentic? It’s delicious. This is a really great recipe. Can’t wait to make it again!
May not pass muster by the purist but this is one tasty lobster roll.
Well,I was born In Boston,MA and haved lived in New England for all but six and a half years of my sixty years of life. Many lobster rolls have I eaten,both homemade and out to eat. Never have I had one that resembles this recipe.
People from other parts of the country who think this is a true New England lobster roll will be misguided. A real New England lobster roll,the kind I’ve had all my life,consists of a flat sided, flat topped, fairly thin sided,non-sweet New England style roll,buttered well and pan toasted,cold lobster bites mixed with mayo,salted lightly perhaps and really,nothing else.
It’s the combination of the taste and texture of the toasted buttered roll with the creamy sweet goodness of the fresh lobster mixed with mayo that makes a true masterpiece of the New England lobster roll.
I think the name of this recipe is deceiving. This is not how a World-Famous Maine Lobster Roll is traditionally made. I was born and brought up in Maine. Everyone in Maine knows that a real Maine Lobster roll is Lobster meat mixed with a little mayo. Putting cucumber, tarragon, etc. in it is fine if that is what you like, but it not the traditional way to make a Maine Lobster roll. It is covering up the sweet succulent flavor of the Lobster meat. I think most would agree that a real Maine traditional style Lobster roll is made using the New England traditional style hot dog roll with maybe a little lettuce on the bottom with fresh chunks of lobster meat mixed with a little mayo. It may be a good recipe, but not what I think most Maine people would consider to be the World Famous Maine Lobster roll.
Tried this recipe last week and really loved it. It may not be as authentic as some reviewers would like, but my husband and I found the recipe to be wonderful. We enjoyed the tarragon and the cucumber. I can understand why less is more for folks so close to lobster territory, but for those of us who aren’t so lucky, a little more flourish in the recipe helps make average lobster meat great.
The lobster roll is one of my all time favorite meals. When I travel to the East coast, I have lobster rolls and clam chowder for every meal. I can’t get enough. Living in Texas, this is not something you can find easily. This recipe,which has the cucumber, is the one I always use. I order my lobsters over the Internet and use this recipe to impress my redneck friends who have never experienced this ultimate culinary experience. I have tried several variations, but this one is the keeper. I usually cheat a little and order clam chowder from my local Red Lobster restaurant and serve my favorite meal to family and friends. Try it. I think you’ll agree with me.
Dude………..
Obviously, you cannot make these around the “MAINE Lobster Roll Nazis” If so, I suggest a bullet-proof vest. Anyway, this is a very good recipe. I love that there are chefs who “jazz” things up for us non-Maine viewers.