Best Maine Lobster Rolls Recipes

MAINE COAST LOBSTER ROLLS

Maine Coast Lobster Rolls image

Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.

Provided by The New York Times

Categories lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound cooked lobster meat
4 stalks crisp, cold celery
1 to 1 1/4 cups Hellmann's mayonnaise
6 hot dog rolls, top-sliced (not side-sliced)
Paprika (optional)
Capers (optional)
4 tablespoons butter, melted (optional)

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.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Maine-Style Lobster Rolls With Mayonnaise image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

MAINE LOBSTER ROLLS

Maine Lobster Rolls image

Very simple. I found these while on vacation in Maine and couldn't get enough of them. Lobster is cheap up there and we ate them every chance we had. In other parts of the country, lobster isn't that cheap, but if you like 'real lobster' and not the imitation stuff, this is a nice (and easy) treat. The cook time is approximate. It depends on how big the lobster is. Just cook it until it's red in color.

Provided by L. Duch

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 top sliced hot dog buns
2 tablespoons unsalted butter, softened
2 cups coarsely chopped lobsters (form about 3 1-1/4 lb lobsters, cool but not cold)
3 tablespoons mayonnaise, mixed with
2 tablespoons minced celery
salt and pepper

Steps:

spread softened butter on outsides of buns and heat on griddle or heavy skillet over mod/high heat until toasted.
Divide lobster meat among buns and put a dollop of mayonnaise mixture on top.
NOTE: Top slice hot dog buns are buns that have had the sides sliced off.
If you can't find these in the supper market then you can make your own using Texas toast and toasting one side.
I've only found those kind of buns in Maine when we were on vacation.