This week we ordered a few extra lobsters so we could enjoy an iconic Maine treat for lunch one day. The classic lobster roll is usually pretty simple. It is most often lobster meat tossed in mayonnaise or melted butter on a roll, maybe with a little chopped celery. I wanted to dress it up a little but not too much so I added some shallots and fresh herbs from the garden and the results were spectacular! I hope you enjoy my recipe for Maine lobster rolls.
Lobster Rolls with Fresh Herbs
This recipe makes enough lobster salad for 8 lobster rolls.
1 1/4 pounds lobster meat
1/8 cup minced shallot
1 1/2 Tbsp fresh lemon juice
1/2 Tbsp white wine
1/4 cup mayonnaise
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
1 cup diced celery
Salt and pepper to taste
8 split top hot dog buns
Butter at room temperature
Cut lobster meat into 1-2 inch pieces, removing any roe, bits of shell and the vein that runs down the middle of the tail. Set aside.
Combine shallot, lemon juice and white wine in a large bowl and whisk together.
Add mayonnaise, black pepper and fresh herbs and whisk to combine.
Add lobster meat and chopped celery and gently toss to coat. Taste and adjust seasoning if necessary.
Heat up a griddle or large frying pan. Butter hot dog buns on both sides. This is just like making a grilled cheese sandwich but without the cheese.
Toast the buns on both sides and remove from griddle. Allow to cool slightly.
Fill the buns with lobster salad and watch them disappear!