Maine Lobster Rolls: Two Ways to Enjoy a Classic Favorite

Nothing says summer in Maine like a lobster roll, packed full of fresh, steamed lobster meat.

If you live near or take a trip to the coast, it's almost required eating. Of course, there is no shortage of debate on what the "proper" way to make a lobster roll is. There are passionate voices in every corner of the debate; some say nothing but a toasted roll and some drawn butter, while others argue a light dressing of mayonnaise is the only way. Still more folks argue additions, such as celery, make a lobster roll complete. I'm a fence-sitter, myself, which is an excellent excuse to keep tasting them.

Whether you like yours one way or the other, or are just happy to enjoy it however it's prepared, there's no denying that a lobster roll on a sunny day with a view of the ocean simply can't be beaten. I like to make them at home, too. There's something relaxing about steaming (or boiling) and picking your own lobster meat, toasting the bun, and serving up a generous portion to your loved ones—and it's much easier to afford a more generous portion when you make it at home after a trip to the fish market. Depending on my mood, I'll opt for mayo or butter, never celery, but I typically concede to my better half's request for lettuce, for a bit of color and crunch. The classic vessel for a lobster roll is, of course, a split-top frankfurter roll, toasted on the outside with a little butter, but this time I reached for an Amato's sandwich roll, because frankly, they can hold a lot more lobster.


Boiled Lobster (serves 2)

Ingredients:

  • 3 quarts of water
  • 3 1½ lb lobsters
  • Salt

Directions:

  1. In a large pot, bring 3 quarts of water to a rolling boil. Add a generous amount of salt to the water, or if possible, use seawater.
  2. Place the live lobsters into the pot and cover; boil for about ten minutes, or until the shells have turned a vivid red.
  3. Remove lobsters from hot water and allow to cool until they can be handled comfortably.
  4. Crack shells and remove meat from claws, tail and body. If you are patient, there is also meat to be found in the legs.

Drawn Butter Lobster Roll

Ingredients:

  • Picked lobster meat (see previous)
  • ¼ cup butter, melted (plus some to toast roll)
  • Lettuce (we like Boston lettuce)
  • 2 Amato's sandwich rolls

Directions:

  1. Heat a skillet or frying pan over medium heat; butter the cut inside of the sandwich roll and place it flat against the skillet's surface until lightly browned.
  2. Place lettuce on roll, then arrange lobster meat on top. Drizzle with butter; serve with more for dipping!

Mayo Lobster RollLobster Roll - Food For Thought

Ingredients:

  • Picked lobster meat
  • ½ cup mayonnaise
  • ½ teaspoon granulated garlic
  • Lettuce
  • Butter for toasting roll
  • 2 Amato's sandwich rolls

Directions:

  1. Toast roll as in previous recipe.
  2. In a bowl, toss lobster meat with mayo and granulated garlic; you may choose to use more or less mayonnaise, depending on how much you prefer. We also included the tamale and roe from our lobsters for a bit of added flavor.
  3. Place lettuce on bun, and pile high with lobster salad.Enjoy!