Hi from vacation! This is an older post but a family favorite: the lobster rolls we make every. single. summer. Lobster rolls are definitely one of my absolute favorite foods. Making them by hand is a little more work but it’s the perfect vacation activity!
One of our family’s summer traditions is that my brother-in-law Steve (my sister Becca) make lobster rolls. This year, I convinced them to let me help out… and to let me document the process for the blog as their lobster rolls are SO good. You probably know this by now (I mean, first this post and then this one) but the lobster roll may very well be my favorite food. Even above cheese and ice cream, and that’s saying a lot. And Steve’s recipe is beyond good. This lobster roll is one of the best I’ve ever had, and we made it ourselves!
There are so many ways to make a lobster roll but we are purists, going for the New England style. (chilled!). My family and I just love a New England Lobster Roll! There is of course a time and a place for Connecticut style lobster rolls (warm with melted butter) but it isn’t here. And though it’s more work – fresh lobsters always… no frozen lobster meat to see here! I know that cooking live lobsters isn’t for everyone (I make my dad or brother in law do it) but it really gives you the best, most fresh lobster roll.
And so without further ado, the recipe. It’s a bit of work, but the most worthwhile.
Steve’s Lobster Roll Recipe
Ingredients (Serves 5)
- (5) buns – we used brioche!
- (4) 2 lb lobsters
- 1-2 lemons
- lemon thyme
The first part is to cook the lobsters.
This is my least favorite part. Put all of the lobsters into a large pot, in cold/room temperature salted water. Turn the burner to high (and cover the pot.) Once the pot starts boiling, leave the lobsters boiling for one minute for every lobster (so if you have one lobster, one… four lobsters, four minutes.)
Once the lobsters have cooked, remove from heat and dump out the water. Dump ice (or cold water) on the lobsters to stop the cooking process.
Then, declaw the lobsters. You’ll want a nut cracker + tiny fork to do this. Start by pulling the tail off. Be sure to remove all the nasty stuff (the gray vein going through the tail), any eggs, the weird red stuff, and rinse off the light pink + white stuff so that all you have is lobster meat. Use the cracker to break open the tails and claws and really get out every last bit of meat. Lobster tails can be elusive. There’s always a little more left inside.
Voila… your beautiful lobster meat! Rip it into tiny pieces… nobody needs a whole lobster tail inside their lobster roll. Set aside the lobster meat in a large bowl.
Now, we’ll make the lobster salad.
Once the lobster mixture is prepared, we make it into the lobster salad.
My mother has fresh lemon thyme growing in her garden. I feel like Martha Stewart writing this as it’s so unrealistic for a normal person. If you don’t have this in your yard, you can get it at the grocery store, or just use dried thyme. It won’t ruin the recipe. Add 1 Tbsp. lemon thyme, the juice of one lemon, and a tablespoon or two (maybe more… our family isn’t big into mayo) of mayonnaise. Add additional lemon juice to taste. Then, season with salt and pepper to taste.
Stir the lobster mixture thoroughly, and refrigerate.
Lastly, butter and toast the hot dog buns.
This isn’t mandatory, but Steve makes a mean bun. He takes the store bought buns and browns each side in a large skillet with a little bit of butter. We love a split top bun as it’s nice and easy. After the buns come out of the pan, season with sea salt and then pop them in the oven at 350 degrees to get them nice and toasty; golden brown on the outside. This step isn’t necessary but it makes a huge difference. The melted butter gets the buns crispy and delicious.
Stuff the buns and you are good to go!
My beautiful mom. <3