Lobster Roll Two Ways
May 22, 2015
Seasonal RecipeParty FoodFood & Drinks
There has been a lobster roll war going on in New England for years. If you are from Maine, you like your little delicacy cold and simple. From Connecticut? Warm and buttery. Me? I just like any lobster roll I can get my hands on. So I've mastered two simple lobster recipes that will keep all the guests who pass through our house this summer happy, and giving me an excuse to keep lots of lobster on the menu...

The Maine Lobster Roll


Simple and classic, this version lets the lobster flavor really shine.

1/4 cup mayonnaise (I prefer to go light on mayo, or I whip up a nice aoli - but don't tell anyone that)
4 1 1/4lb lobsters, steamed
2tbsp fresh squeezed lemon
Salt
Pepper
4 flat sided hot dog buns
Celery, Paprika (if desired)
Bibb Lettuce (if desired)

1. After steaming the lobsters, crack the tails and claws to remove the lobster meat. Drain and refrigerate for at least an hour.
2. Meanwhile, combine lobster meat, mayonnaise, lemon, salt and pepper (add celery and a dash of paprika, if desired) until everything is one big happy family
3. Brush inside and outside of the hotdog bun with butter, and place on a griddle. Remove when both sides are the perfect amount of toasted.
4. Layer the bottom of the bun with lettuce and fill with a heaping helping of classic , American lobster goodness (around one lobster per person).

The Connecticut Lobster Roll


Warm and buttery, there is no denying these are delicious.

4 1 1/4lb lobsters, steamed
1 stick of unsalted butter
1 lemon
Salt
4 flat sided hot dog buns

1. After steaming the lobsters, crack the tails and claws to remove the lobster meat. Drain.
2. Brush inside and outside of the hotdog bun with butter, and place on a griddle. Remove when both sides are the perfect amount of toasted.
3. In a saucepan, melt 1 stick of unsalted butter. Season with salt.
4. Remove from the heat and layer in that gorgeous lobster meat.
5. Serve warm and with a side of butter, because why not.