It’s hard to improve upon the traditional Boston and Maine lobster roll recipe. The lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Massachusetts coast line.  Sometimes simple is just simply the best and there is just no reason to change anything.  Nothing is better than the pure, sweet taste of lobster.

As the old adage says, “if it ain’t broke, don’t fix it.”

But there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster.  And if you want an overflowing lobster roll you can eat with a fork, plan on one 1 ¼ pound lobster per roll.  And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

Boston lobster roll on New England style top loading bun

For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market.  Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.  Add two tablespoons of sea salt and bring water to roiling boil.  Place the lobster head first into the kettle and steam about 10 to 12 minutes.

Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife.  Remove any cartilage or veins from the tail.

Ingredients:

• Chop the meat from two 1 ¼ pound lobster into small chunks
• Two tablespoons of mayonnaise (one per lobster)
• 4 lemon wedges (served on the side)
• 1 medium stalk of celery, finely diced
• Fresh ground pepper
• Potato chips and pickle for serving

Preparation: 

• Mix the lobster meat and mayonnaise in a large bowl.  Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
• Grind in two or three grinds of pepper.  You don’t need much
• Add in the celery and mix again
• Cover and chill for at least an hour
• After the mixture has chilled, pre-heat the grill or an iron skillet
• Spread softened butter on both sides of each roll
• Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
• Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
• Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne

© Wayne Howe 2015