The real flavor of a lobster roll comes from the lobster itself. Remember not to overdo the mayo dressing and to buy live lobsters locally when possible.
Maine Style Lobster Rolls
Total cook time: 1 hour (depending on your cracking skills. Mine were sub par and involved using a mortar as a hammer.)
Makes 5 very full lobster rolls
3 1.5 lbs. lobsters, live
4 tablespoons of mayonnaise
2 tablespoons of Dijon mustard
1 celery stalk, finely diced
2 tablespoons of chives, finely chopped
The juice of one half of a lemon
Freshly ground pepper and kosher salt
5 New England style split top hot dog buns, found at most grocery stores
2 tablespoons of butter
- Fill a large pot with 1 inch of water and salt generously. Place a steamer basket into the pot and place lobsters inside. Steam lobsters for approximately 10 minutes, until they are bright red. Remove from pot and place into a quick ice bath to stop cooking and make meat removal easier. I cheated a little and used my steamer basket in my rice cooker to steam the lobsters one at a time - another easy steaming option.
- Crack lobsters and remove meat. Rough chop into large pieces, set aside in a bowl & chill in the refrigerator.
- Combine mayonnaise, Dijon mustard, lemon juice, celery, and a pinch of salt and pepper in a small bowl. Mix 1 tablespoon at a time with lobster meat until desired amount of "mayo-coverage" is achieved. (Super legit cooking wordage over here.) For us, less was more. Chill the mixture until ready to fill buns.
- Butter the flat sides of the hot dog buns and place in a pan on medium high heat. Flip once so both sides are toasted golden brown.
- Fill the buns with your lobster meat mixture and top with diced chives. Garnish with a wedge of lemon or a shake of paprika.