I rarely make sandwich with seafood, but I always have a special spot for lobster roll ever since I had the best one in Boston. There is something magical about the sweet and succulent lobster meat mixed with mayonnaise on a buttery roll. Hmm, just the thought of it is already making my mouth water.
Different Types of Lobster Roll
There are variations of this sandwich from different parts of New England. Some may or may not contain diced celery, scallion, mayonnaise, cayenne pepper, or lettuce. For this recipe, instead of making them with Japanese mayonnaise like I always use, I went with my favorite Spicy Mayonaizu from WAFU. If you can’t find WAFU’s spicy mayo near you, go ahead and substitute with my homemade Spicy Mayo recipe.
I was super ecstatic with resulting flavor. It was a brilliant choice, indeed. I love that the spiciness adds another layer of flavors in this already delicious sandwich. In case you are wondering, the WAFU Spicy Mayo is
- Made with high quality ingredients
- Contains no colors or artificial flavors
- Contains no trans fat
- Low in cholesterol and saturated fat
- Source of Omega-3 polyunsaturates
- Gluten-free and is kosher
Get lobster tail for lobster roll
Although the word “lobster” might discourage you to try this recipe at home, I highly recommend you to give it a try. It is super easy requiring just a few simple ingredients. I suggest to get lobster tails for a hassle-free cooking. Lobster tails are easy to work with – simply defrost and boil. You can peal off the the meat easily with hands.
To make my lobster rolls a bit more authentic, I used split-top New England style lobster roll buns. Luckily, I found out that a local lobster restaurant carries 12 rolls in a bag for sale. They are made by Le Boulanger.
Now I almost feel like I’m back in Boston! I may not win a best lobster roll competition, yet I’m simply content with my homemade version. I can’t wait to go back to the northeast one day and try all the different versions. If you are a fan of lobster rolls, where did you get the best lobster roll?
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Now it’s time for giveaway! Today I am partnering with WAFU to give away these delicious mayonnaise! Click HERE to enter for your chance to win a set of 6 bottles (2 of each flavor)! 10 winners will be selected and the contest is open to people live in Northern America (Canada and USA, including Hawaii and Alaska).
- Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).
- Fill a large pot with water and add 1 tsp. of salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
- Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
- Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.
- Cut celery into thin strips lengthwise and chop into small pieces. Finely cut the chives.
- Cut the lobster shell in half lengthwise and remove the meat from the lobster tails. Cut the lobster meat into ½ inch pieces.
- In a large bowl, mix the lobster meat, celery, and chives with spicy mayo and season with salt and pepper. If you have time, place the lobster salad in refrigerator for 5-10 minutes which allows the salad to absorb the flavorings.
- If your buns are not split yet, make a slit on the top of buns with knife.
- Heat the griddle or a large skillet and melt the butter over medium-low heat. Place flat sides of buns on melted butter and gently move around to let them absorb the butter.
- Brush the top side with butter. Toast the buns until golden brown on both sides.
- Divide the lobster salad evenly and fill the buns. Drizzle with lemon to enhance the flavor.
* I bought the lobster tails at New England Lobster Market & Eatery.
* I bought my top-slit buns at Old Port Lobster Shack.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.