Passport for Your Palate-Lobster Roll

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Seafood is in my blood. After spending near a third of my life in New England, I am no stranger to the delicacies of the sea. Lobsters and clams were something I grew up with.  I learned how to play cards during clam boils, and it was a ritual to have lobster and steak every year for my dad’s birthday.  As I grew older, visits back to New England almost always meant I would get boiled lobster as a treat.

Of course, there are various ways to eat lobster, but one of my favorites is to make a lobster roll when I am not just eating straight from the shell.

A recent visit to Quincy’s Original Lobster Rolls in Cape May and alerts from my Cousins Maine Lobster have this treat on my mind.  While I typically order them versus make them, they are easy to make at home.

While lobster is harvested year-round in New England, it is typically a summer food. Making these sandwiches a perfect cool yummy treat paired with some pickles and chips.

How to Make Lobster Roll

  • You will need some quality lobster meat. You can cook your own lobster or buy fresh lobster already cooked from your local seafood store, or even used thawed frozen. I prefer to cook my own.  The best meat is the meat in the claws though you can use other parts of the shellfish.
  • You will want good-quality rolls but can use hot dog buns in a pinch. Since my daughter has celiac, we have found a couple of brands of rolls that work well for her. You can always do a carb-free option and serve the meat in romaine lettuce boats.
  • You will want some butter, lemon, seasonings, and a bit of mayo to bind the meat for your roll.  The mix of these is up to your personal taste. I prefer to go light on the mayo.

Ingredients:

3-4 oz of cooked lobster meat.  (about 3 claws)

1 tsp Lemon juice

1 Tbsp Mayonnaise

1 Tbsp melted butter, plus additional butter for your bun.

1 tsp Chive or scallions

Pinch Himalayan Pink Sea Salt

Pinch Black Pepper

Roll ( use gluten-free rolls or romaine lettuce as other dietary options)

Cilantro or another favorite herb for garnish (optional)

Directions:

  • Rinse and pat your meat dry.  Separate it into large chunks.
  • Mix the mayo, lemon juice, scallions, salt, and pepper in a medium bowl. Adjust amounts to taste.
  • Place the butter in a pan to melt and toss lobster meat in the butter. Warm for about 2 minutes.  Remove the lobster meat with a slotted spoon and toss lightly into the bowl with the mayo mix.
  • Spread butter on the inside of your roll and lightly toast on a grill pan, grill, or wipe out the skillet from lobster.
  • Load your bun with the coated lobster meat.
  • Garnish with favorite herb

Serves 1


Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Lobster Roll

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