New England Lobster Rolls are heavenly. Made with sweet, succulent lobster meat enrobed in a light mayonnaise-based dressing, they’re a Cape Cod summer highlight.
The best lobster rolls are made with the lobster’s body, knuckles, and claw meat. The more expensive tail meat conveys no advantage here. It toughens up after cooking and doesn’t have the same sweet flavour.
While we often pick up Lobster Rolls from the take-out window at the Sesuit Harbor Café to enjoy a sunset picnic on the beach, I decided to make them at home for this Casual Afternoon Tea with Coquille from Fitz & Floyd.
If I do say so myself, the homemade version of New England Lobster Rolls was every bit just as good as Sesuit’s!
Lobster Rolls
- Yield: Serves 4
Ingredients
Scale
- 60 g or 2 oz mayonnaise (less if you prefer a lighter dressing)
- 15 ml or 1 tbsp fresh lemon juice
- 5 ml or 1 tsp Old Bay Seasoning (more or less to taste)
- Sea Salt
- Freshly ground black pepper
- 454 g or 16 oz fresh or frozen lobster meat from the body and claws
- 25 g or ¼ cup celery, finely chopped
- 6 g or 1 tbsp Italian parsley, finely chopped
- Head of Boston lettuce
- 4 brioche rolls or New England-style top-split hotdog rolls
Instructions
- If frozen, thaw the lobster overnight in the fridge. Using a strong metal colander, squeeze any excess water from the lobster meat.
- In a large bowl, whisk together the mayonnaise, lemon juice, salt, black pepper and Old Bay Seasoning. Fold in the lobster meat, celery and Italian parsley.
- Refrigerate for at least two hours to allow the flavours of the lobster salad to meld.
- Just before serving, wash and dry a few leaves of Boston lettuce to line the buns before filling with the lobster salad.
Notes
Adapted from Ask Chef Dennis.
