Delicious fresh lobster tossed in brown butter and light mayo, freshly squeezed lemon juice, chopped celery and old bay seasoning. Bring a taste of summer to your table with these Maine-Style Lobster Rolls!
There are two ways to eat lobster rolls: Connecticut-style and Maine-style. Maine lobster rolls are dressed with a chilled lobster salad coated in mayonnaise, where as Connecticut lobster rolls are served warm and dressed in butter. We like both versions of the lobster roll which is why we tossed our lobster meat in a bit of brown butter and mayo.
Lobster rolls are simple to make and only require a few ingredients. Perfect way to treat your dad this coming father’s day with a gourmet lobster roll. We love to eat lobster rolls in the summer, the saltiness from the lobster reminds us of the beach and swimming in the ocean and all the wonderful things summer related!
To make these we used fresh lobster, depending on how many rolls you plan on making you’ll need 3-4 lobsters for 1 pound of lobster meat. To cook the lobster simply fill a stock pot with heavily seasoned salt water. Bring to a boil and plunge the lobster head first. Cover and let cook for about 8 minutes. Don’t worry the lobsters don’t actually scream.
Now comes the hard part, removing the meat from the shells. Take your time and carefully and crack the shell removing the meat from the claws and tail only. Discard anything else. Try to keep the lobster in large chunks for presentation. We love serving our lobster rolls with nice big pieces of claw meat on top which makes for an impressive presentation.
Gently toss the lobster in the brown butter and then with a bit of mayo, freshly squeezed lemon juice, chopped celery, green onions and spices. Let chill for a few minutes.
To serve, brush the brioche buns with brown butter and fill the rolls with your chilled lobster salad. For the finishing touches we garnished our lobster rolls with some old bay seasoning and green onions. Served with a side of fries because all dads love fries!
1. Melt the butter into a non-stick skillet over medium heat until golden brown. Once the brown butter starts to smell nutty and has turned dark in colour its ready. Remove the skillet from the heat and set aside.
2. Once you have your lobster out of the shell and ready to dress, pour the browned butter into a small bowl leaving enough butter a side to brush the inside of the brioche buns. Gently toss the lobster in the butter. (We just want to lightly dress the lobster in butter since we will be adding mayo as well). Next add the mayo, fresh lemon juice, green onions, celery, salt & pepper, paprika, and old bay. and salt.
3. Mix everything together and chill in the refrigerator for at least 5 minutes. (I personally prefer the taste of chilled lobster salad but we’ll leave this up to you)
4. Brush the brioche buns with the leftover brown butter, spoon lobster meat into the buns.
5. Garnish with old bay seasoning and extra green onions.
(IF you prefer to eat these without mayo, serve the lobster rolls warm, you can quickly toss the lobster meat in the warm brown butter for about 3 minutes. Add the lobster to a bowl with the other ingredients and drizzle warm brown butter overtop when ready to serve)
If you don’t have old bay seasoning just use salt, pepper, paprika and some celery salt to season your lobster salad