Best Diamond Lobster Rolls Recipes

BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)

Steps:

• For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
• If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
• Cover and chill under ready to serve.
• For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
• Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
• Once all of the rolls are perfectly toasted, load them with lobster salad and serve!

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

LOBSTER ROLL

Steps:

• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
• Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc
• Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium

LOBSTER ROLLS

Steps:

• In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

MAINE COAST LOBSTER ROLLS

Steps:

• Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
• As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.

ULTIMATE LOBSTER ROLLS

Steps:

• Crack the lobsters open using the back of a chef's knife or a lobster cracker. Do this carefully so the shells don't break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.
• Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.
• Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.