Making Lobster Rolls at Home

New England lobster rolls are so popular in our area. Friends and family, all want them when they come to visit. Today we’re making lobster rolls at home.

If you can’t wait for the recipe, click below to be taken directly to the recipe card at the bottom of the post.

As with everything right now, we’re doing it at home. If you’re having a Staycation then you might want to pretend you’ve come to New England on a little getaway with lobster rolls at home.

This is actually the first time I’ve made them myself. I did cheat a teeny tiny bit which I’ll share in the post. My mom LOVES lobster rolls so I invited her over for lunch on Friday and we all enjoyed fresh made lobster rolls in the sunroon.

Traditional Lobster Rolls

There are two ways of enjoying a traditional lobster roll – one is with butter and the other is with mayo. We’re doing the mayo version today. Usually lobster rolls are served on toasted hot dog buns but thought we’d elevate it slightly with mini French baguettes.

My Easy Trick

You guys are going to love my little trick. Get the lobster already cooked and cracked out of the shell. Boiling lobster, cleaning them, and cracking them open is time consuming; if you want to skip that part and get to the good stuff. I highly recommend Mullaney’s Seafood (if you’re local). While I was there I also picked up some fishcakes and crab cakes and we enjoyed them Saturday night for dinner – they were so good!

Making Lobster Rolls at Home

Serves 4

Ingredients

• 1/2 Pound of cooked lobster meat
• 2 tablespoons of mayo
• Juice from 1/4 of a lemon
• 1 Scallion chopped
• 1 Celery rib finely chopped
• Lettuce
• Hot dog bun or French baguette
• Butter
• Salt and Pepper to taste

Method

Step 1 – Rinse the lobster meat in a colander and chop it into smaller pieces.

Step 2 – In a mixing bowl combine lobster, mayo, lemon juice, scallion, celery – carefully folding the mixture. Add salt and pepper to taste.

Special tip – I don’t like mine loaded with mayo because I don’t want to mask the flavor of the lobster.

Step 3 – Butter the inside of the baquette and toast the center on a grill or frying pan. If you’re using the hot dog bun, butter the outside and toast either side.

Step 4 – Wash lettuce and line the inside of the bun with it. I picked the red leaf lettuce from our garden. Fill the bun with the lobster meat mixture. Serve immediately!

I served this with my favorite potato chips – Cape Cod Potato Chips, which are made down the Cape. We hope to bring the kids to the factory for a tour at some point.

The warm French baguette, creamy and tender lobster meat and crunchy lettuce and celery pair wonderfuly with the salty chips. This is a lovely sandwich to enjoy outdoors for lunch or dinner. John, our oldest, tried one for the first time and loved it!

If you make these at home you may think you’re here with us by the sea in New England. I hope you enjoy them as much as we did!

Thanks to Mullaney’s wonderful lobster, I have a feeling we’ll be enjoying many homemade lobster rolls at home this summer.

Homemade Lobster Rolls

Danielle Driscoll

Delicious and creamy homemade lobster rolls on crusty french bread

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Prep Time 10 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

• 1/2 pound cooked lobster meat
• 2 tablespoons mayo Hellman's
• 1/4 lemon juice
• 1 scallion chopped
• 4 lettuce leaves
• 4 hot dogs buns or mini french baguettes
• butter
• salt and pepper to taste

Instructions

 

• Prep lobster – rinse the lobster meat in a colander and chop into smaller pieces
• Combine lobster, mayo, lemon juice, scallion, and celery. Carefully folding the mixture. Add Salt and pepper to taste.
• Butter the inside of a baguette and toast the center on a grill or frying pan. If you're using a hot dog bun, butter the outside and toast on either side.
• Wash lettuce and line each bun with lettuce.
• Place the lobster meat filling on the lettuce.
• Serve immediately with chips for a proper New England lunch

Notes

I love to taste the lobster so this recipe isn’t loaded with mayo.

For a truly New England lunch serve with Cape Cod Potato Chips. My favorite kind made on the Cape!

These pack up lovely for a lunch at the boat club, beach, or park.

For a lighter take you can serve the lobster meat in lettuce cups or endive leaves.

Keyword lobster, new england, summer,

I’m sharing this recipe as part of the Seasonal Simplicity hop hosted by Krista. Be sure to check out all the recipes my friends are sharing today. They all look so yummy and would be great for the 4th of July!

This week, some of my blogging friends and I are sharing our favourite summer recipe ideas. Just click on the links below the images to be taken to see their full posts.

Grilled Zucchini with Parmesan on the BBQ at The Happy Housie

The BEST. Summer Salad at My 100 Year Old Home

Summer Corn, Blueberry and Avocado Salad at Cassie Bustamante

Lobster Rolls at Home at Finding Silver Pennies

Easy Skillet Nachos at She Gave it a Go

Rhubarb Cloud Dessert at A Pretty Life

Summer Apple Rhubarb Galette at Life is Better at Home

Summer Pavlova at Life is a Party

Lemon Rosewater Cookies at This is Simplicite

Cherry Rhubarb Crisp in Mini Skillets at Satori Design for Living

Cherry Pie Ice Cream at Jenna Kate at Home

Berry Crisp on the Grill at Clean & Scentsible

Sheet Pan Lemon Bars at My Sweet Savannah