Easy to make Lobster Rolls
Ah, the Lobster Roll. A special treat to eat and super easy to make at home.
Have you ever made lobster at home?
It’s pretty easy to cook and you don’t need any fancy equipment for making lobster at home. Lobster can be boiled, broiled, grilled and makes many Big Eats special.
Have you had a Lobster Roll (or two) before?
There is a restaurant in Montauk, NY (on Long Island) where lobster rolls are a hefty price, A la cart and there is always a wait when this place is open.
My husband will tell you he thinks it’s worth every penny there. So the last time he went he ordered a second roll for himself.
The Best Lobster Rolls I’ve ever had were on that side of the Hampton’s. But I know many restaurants have their version of this sandwich.
However, I’ve yet to find a place in South Carolina that compares to a lobster roll like I’ve had up north.
One restaurant at the coast of South Carolina claimed it had the best lobster roll so I ordered one. But even the waitress noticed the lobster roll didn’t look good.
She immediately asked me if she could send back my lobster roll for a new order to be made immediately. But even that didn’t compare.
The Best of Both Worlds
I love the north and I love the south.
You see I was born in New York but my parents moved all the way down the east coast before we settled in South Carolina.
I’ve lived in the south for a while now longer than I have lived anywhere else in my life.
And in South Carolina, I’ve lived either in Charleston by the water or the Upstate by the mountains.
I would guess most locals of South Carolina wouldn’t consider me a local-no matter how southern I can make myself sound (and I can!). And no matter how long I’ve lived here.
And the same is probably true now for New York no matter how northern I can say coffee or water or butter.
This inability to be considered local in either area might not be true but I do believe I’ve been exposed to the best of both worlds.
Especially when it comes to food. The food scene in the north & the south that I’ve been exposed to IS incredible.
There is great food from every state and region I’ve lived in.
And I love being able to recreate some form of those Big Eats in my Little Kitchen.
The Lobster Roll is one of those recipes I love to make at home.
Salt Water Eats
I seem to keep finding wild cold water lobster tails around town. These Little guys aren’t something to scoff at or snub. The smaller tails are tender and sweeter than a larger lobster tail.
I seem to find small or medium cold water tails lately. So when I find them for $5-$7 a tail, you can bet I snatch them up!
And I will whip up anything from a surf & turf for special occasions, lobster mac n cheese, or this super easy and delicious sandwich.
When I found these small tails I initially thought of making surf n turf.
Since they were on sale, I grabbed 6 of them and switched gears to make the Lobster Roll sandwich instead.
After the first bite of this roll, I had no regrets for deciding to making Lobster Rolls instead of surf & turf.
The lobster tails are the stars here so I don’t want to add a ton of pepper or garlic or any heavy seasonings here.
I want the lobster to stand out and I want to taste lobster-so I keep it simple.
Cut & Clean
I clipped the shell with standard kitchen shears and popped open the shells.
Remove & rinse any yuck from the center of the tails.
But leave the meat in the shell until after you’ve cooked it.
In a large stock pot bring several quarts of water to a boil. When it comes to a boil, add lots of salt. The water needs to be heavily salted to taste like the salty ocean.
Small lobster tails cook quickly only about 5 minutes in boiling water. Medium and large tails take longer to cook. If you aren’t sure, cook for a short time and pull one out of the water.
It should be pink on the outside and white on the inside (like cooked shrimp). If it’s translucent it will need another minute or so. But again they cook quickly.
Don’t walk away from this especially if you are cooking smaller ones. Overcooked lobster is soft and mushy-just plain yucky.
Once the tails are done, pull them out of water and allow to cool down so you can handle the tails. You can shock them in cold water.
While they cool, melt some of that quality Irish butter (about a tablespoon).
I finely slice & chop my celery for some crunch.
And heat a pan so you can have buttered and toasted buns on the sides and on top.
When the lobster is cooled enough pull them out of the shells and cut into large bite size pieces and place in a large bowl. Add the cooled melted butter over the lobster and season with a little salt & pepper.
In a small bowl squeeze fresh lemon juice over a quarter cup of mayo, mix in your celery then add to the lobster.
Gently combine your ingredients being careful not breaking up your lobster.
Serve this up with your favorite fries, sweet corn on the cob and some more lemon if you like.
This may not be what you think of for a weeknight meal but this comes together quickly. And it’s pretty easy to make!
You could easily serve this up in small slider buns if you are making this for a crowd or hosting a party for the Super Bowl.
Warning: This Will Vanish! I hope you enjoy my simple, easy and delicious lobster roll recipe.
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