Roasted potatoes and artichokes from the Hay Market in Boston make great sides. Boil potatoes and drizzle both potatoes and artichokes with olive oil and sliced garlic, roast at 375 or until tender.

Roasted potatoes and artichokes from the Hay Market in Boston make great sides. Boil potatoes and drizzle both potatoes and artichokes with olive oil and sliced garlic, roast at 375 or until tender.

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. 

I stick my lobsters in the freezer to put them into a lobster-coma, then take a sharp knife and run it through the head before you steam it. 

I stick my lobsters in the freezer to put them into a lobster-coma, then take a sharp knife and run it through the head before you steam it. 

The huge claws! It's fun to set them aside while chopping the mean and put them on top of the roll for presentation. 

The huge claws! It's fun to set them aside while chopping the mean and put them on top of the roll for presentation. 

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

Ingredients

3 1.5 lbs. lobsters, live

tablespoons of mayonnaise 

tablespoons of Dijon mustard

celery stalk, finely diced

tablespoons of chives, finely chopped

The juice of one half of a lemon

Freshly ground pepper and kosher salt

New England style split top hot dog buns, found at most grocery stores

tablespoons of butter

  1. 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. 
  2. Crack lobsters and remove meat. Rough chop into large pieces, set aside in a bowl & chill in the refrigerator. 
  3. 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. 
  4. 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.
  5. Fill the buns with your lobster meat mixture and top with diced chives. Garnish with a wedge of lemon or a shake of paprika.