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Classic New England Lobster Roll inspired by No Name Restaurant
Inspired by No Name Restaurant

Classic New England Lobster Roll

Main Course
This classic lobster roll features sweet, tender chunks of lobster meat lightly dressed with mayonnaise and served in a warm, buttered roll. Simple seasonings allow the fresh lobster flavor to remain the star, while crisp lettuce adds a refreshing crunch. This quintessential New England preparation captures the essence of coastal dining.
Prep Time 25 mins
Cook Time 10 mins
Inactive Time 15 mins
Total Time 50 mins
Servings 4

Ingredients

  • 1 lb Lobster meat (Cooked, from approximately 2 (1 1/2 lb) lobsters)
  • 1/4 cup Mayonnaise (High-quality)
  • 1 rib Celery (Finely diced)
  • 2 tsp Lemon juice (Fresh)
  • 1 tbsp Chives (Finely chopped)
  • 1/4 tsp Salt (Or to taste)
  • 1/8 tsp Black pepper (Freshly ground)
  • 4 whole Split-top hot dog buns (New England-style preferred)
  • 2 tbsp Unsalted butter (Softened)
  • 4 whole Romaine lettuce leaves (Washed and dried)
  • 4 whole Lemon wedges (For serving)
  • 4 oz Potato chips (For serving, optional)
  • 4 whole Pickle spears (For serving, optional)

Tools You'll Need

  • Medium mixing bowl
  • Skillet for toasting buns
  • Chef's knife
  • Cutting board
  • Lobster crackers and picks (if extracting meat from whole lobsters)

Chef's Tip

Chill the lobster salad for 15 minutes after mixing to allow the flavors to meld. However, don't over-chill, as cold temperatures can dull the lobster's delicate flavor. Serve slightly cool rather than ice cold for the best taste.

Instructions

  1. If using whole cooked lobsters, remove meat from claws, knuckles, and tails. Cut into 1/2-inch chunks, checking carefully for any shell fragments.
  2. In a medium bowl, gently combine lobster meat, mayonnaise, celery, lemon juice, chives, salt, and pepper. Be careful not to break up the lobster chunks too much.
  3. Cover and refrigerate for 15 minutes to allow flavors to meld.
  4. Heat a large skillet over medium heat. Butter the outer sides of each split-top bun.
  5. Place buns in the skillet, buttered sides down, and toast until golden brown, about 2-3 minutes. Remove from heat.
  6. Line each toasted bun with a piece of romaine lettuce trimmed to fit.
  7. Divide the lobster mixture evenly among the prepared buns.
  8. Serve immediately with lemon wedges on the side for squeezing over the lobster meat.

Plating

Place each lobster roll on a plate with a lemon wedge alongside. Add a pickle spear and a small pile of potato chips on the side if desired. For a traditional presentation, serve in a paper-lined basket or on a rectangular plate.

Storage & Reheating

Lobster rolls are best enjoyed immediately after preparation. The lobster salad can be made up to 4 hours ahead and refrigerated, but the rolls should be toasted just before serving. Not recommended for leftovers.

About This Recipe

This lobster roll pays homage to the simple yet luxurious seafood sandwiches found along Boston's waterfront. While some restaurants serve their lobster with excessive mayonnaise, this version uses a light hand with the dressing to let the sweet, delicate flavor of the lobster shine through. The warm buttered roll provides a perfect contrast to the cool lobster filling.

How did it turn out?

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