RECIPE

Lobster Rolls

Name: Lobster Rolls
Cook time: 1 h
Yield: 2-4

Recipe Created For

Stockpot

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

2-4

Cook Mode

INGREDIENTS

4 live lobsters (about 1 ½ lb each)
¼ cup (60 ml) kosher salt
3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) crème fraiche
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) lemon zest
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped chives
2 tbsp (30 ml) finely chopped chervil
3 ribs celery, thinly sliced
2 large dill pickles, cut into small dice
¼ cup (60 ml) roughly chopped celery leaves
2 tbsp (30 ml) salted butter
4 large hotdog buns
4 romaine lettuce leaves

Inspired by the famous New England sandwich, our Lobster Roll recipe is the perfect snack to prepare when your next lobster craving hits you. Featuring fresh lobster meat served on a hot dog-style bun, this recipe is particularly suitable for summertime hosting. After all, lobster season tends to be from the beginning of May until the end of June.

Preparing this recipe is as simple as grabbing your Stockpot and boiling the lobster. This piece of cookware comes equipped with a tight-fitting lid to lock in heat and moisture, ensuring the lobsters cook completely through. The addition of crème fraîche, mustard, lemon zest and juice and 1 tbsp each of chives and chervil to the toasted bun will leave your guests asking for seconds.

Whether you are hosting a pool party, or are expecting guests over for an afternoon get-together, our Lobster Rolls should headline your menu. This recipe can be prepared in less than an hour, serving between two and four people. For larger gatherings, simply adjust the portions accordingly and enjoy! Here are all the ingredients you need and the steps to follow before tackling this New England staple.

INGREDIENTS

4 live lobsters (about 1 ½ lb each)
¼ cup (60 ml) kosher salt
3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) crème fraiche
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) lemon zest
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped chives
2 tbsp (30 ml) finely chopped chervil
3 ribs celery, thinly sliced
2 large dill pickles, cut into small dice
¼ cup (60 ml) roughly chopped celery leaves
2 tbsp (30 ml) salted butter
4 large hotdog buns
4 romaine lettuce leaves

EQUIPMENT

INSTRUCTIONS

Fill the Stockpot with water and add the salt. Bring to a boil. Plunge the lobster into the pot, head first. Cover the pot and bring back to a boil. Cook for 9 minutes. Carefully remove the lobster from the pot and set aside until cool enough to handle.

Once cooled, shell the lobster and cut into large pieces. Set aside.

In a large bowl, combine the mayonnaise, crème fraîche, mustard, lemon zest and juice and 1 tbsp (15 ml) each of chives and chervil. Add the celery, pickles and celery leaves. Toss to combine and season with salt and pepper.

In a large fry pan, melt the butter until browned and nutty. Lightly toast the hotdog buns in the browned butter. Set aside.

In the same pan, add the lobster pieces and cook in the browned butter for 1 or 2 minutes until heated through. Add the lobster pieces to the mayonnaise mixture and toss gently to coat in the sauce. Adjust the seasoning.

Fill the hotdog buns with one lettuce leaf and the lobster mixture. Garnish with the remaining herbs.