I don’t know what took me so long to make lobster rolls at home, but last week I decided it was about time. So I picked up a lobster from Atwater Market and set to the task. This recipe isn’t meant to be a great reveal, you can surely find a number of similar ones on the internet. What it is meant to be though is a call to action – if you like lobster rolls, you need to start making them at home. I have a hard time thinking of another dish that is as simple and as rewarding.
Ingredients (for 2 lobster rolls)
- one 1.5 lb lobster
- 3/4 tbsp of mayonnaise (that’s really all you need, this is meant to be a lobster sandwich, not a mayo sandwich)
- 1/2 green onion, chopped
- fresh ground black pepper
- juice of 1/2 lemon
- 2 hot dog buns
- Remove lobster meat (tail, claws and knuckles) from shell and chop it into bite sized chunks.
- In a small bowl, combine lobster, mayonnaise, green onion and lemon juice and stir.
- Season with a pinch of salt and pepper.
- Set the lobster mixture aside in the fridge.
- Melt about a tablespoon of butter in a non-stick frying pan over medium heat.
- Place the hotdog buns in the pan and fry them on each side until they are golden brown, about 3 minutes per side.
Tip: I find this method of adding the butter to the pan rather than the buns works great to ensure full butter coverage and optimal soaking of the buns. Don’t press the buns at all when frying, you want them to retain their shape. Flat buns are no good for lobster rolls.
- Spoon the lobster mixture into the buns (make sure to stuff them as much as possible) and enjoy!
Suggested wine pairing: Anything light, fresh and crisp to match the summery nature of this dish and with a touch of sweetness to compliment the lobster flavour. I enjoyed these lobster rolls with a bottle of Vicente Gandia Hoyas de Cadenas Rose Cava, a dry sparkling rose, which was a perfect match.
So good. The combination of hot, buttery buns and the cool fresh lobster meat was just awesome. Fresh lobster meat really speaks for itself, so you don’t need to overdo it on the seasoning or the mayo. There’s no risk of that with this recipe. If you haven’t made lobster rolls at home yet I recommend treating yourself as soon as possible.