Introduction: New England Lobster Rolls
This Instructable came about when my husband needed lobster shells for a brewing recipe, but not the actual lobster meat. I decided to make New England style lobster rolls and documented the process.
Step 1: BoM
2-3 tbs mayo (Hellman's Lite is excellent)*
1-2 tsp lemon juice*
Split top hotdog buns
Some people add finely diced celery to their lobster rolls. My husband and I don't like celery, so I don't use it and didn't include it in this recipe. But if you wanted to, you'd just add the celery to the bowl when you mix everything together.
Step 2: Chop
My husband did the hard work for me. He boiled 2 lobsters and shelled them. He did forget to take the veins etc. out from the tails, so I had to do that. You want to chop up your lobster meat either in small pieces or rough chunks--it's a matter of preference.
Step 3: Mix
Add the chopped lobster to a small mixing bowl and add lemon, mayo, and salt and pepper. All of these ingredients are really to taste so I suggest starting on the lower side for each and adding more lemon juice, salt, pepper etc. as needed.
Cover and let sit in the fridge for 30+ minutes.
Step 4: Buns
Lightly spread softened butter on the outside of your buns and let toast on a preheated pan for a minute or so on each side.
If you didn't buy split top hotdog buns, you can carefully slice the sides off of a regular bun just to remove the crust and get that split top look.
Step 5: Enjoy!
When your lobster is done marinating and you are ready to eat, remove from fridge, add lettuce (if you want) and stuff your buns. This recipe used 2 lobsters, about 2.44lbs altogether, and was enough to fill 4 buns.
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