Traditionally these delightful dishes started in New England as early as 1929! Fresh lobster meat soaked in butter and served on a steamed roll. Today you might find Lobster Rolls with mayonnaise not butter and other common ingredients might be lettuce, onion, lemon juice, parsley, salt & pepper. Here in the US, they are common in Maine and New England states where lobster fishing is common.
One special characteristic of the “roll” is that, even though they are shaped like a hot dog bun, the sides are flat so that it can be buttered and slightly baked or grilled. It’s common for the lobster meat to be cold instead of hot.
The best lobster meat for Lobster Rolls is Fresh TCK or rather tails, claws & knuckle meat. At Quality Fresh Seafood, fresh Maine TCK is premium sweet, succulent lobster meat and is second to none. Definitely my choice when planning to prepare Lobster Rolls without the fuss and shell. Click here to be taken to the Lobster Meat Section.
So begin planning your Lobster Roll event now. Spring and summer are great times for family and friend gatherings outside on a picnic table or a fun sports game watching party.
I would definitely have 2 pounds of premium lobster meat for 6 people. You’ll also need mayonnaise (¾ cup), lemon juice (1), celery (3 stalks and leaves finely chopped), fresh parsley (chopped), salt and ground black pepper. You’ll need 6 rolls (split and toasted) plus butter (melted).
Chop any large chunks of lobster meat (it should all be bite size). Mix all the ingredients together and chill for 15 minutes.
Brush the outsides of each roll with melted butter and fill with the lobster mixture and there you go! Lobster Rolls