Lobster Roll Recipes

A conventional lobster roll contains freshly cooked lobster meat, tossed with mayonnaise, and is served on a grilled hot dog bun with an opening on the top, rather than the side. The stuffing may also contain diced celery or scallion, with drawn butter in addition to or instead of mayonnaise. The sandwich can also be flavored with lettuce or lemon juice.

• 2 lobsters, about 1¼ pounds each
• 4 tbsp. mayonnaise
• ½ cup diced celery
• 3 to 4 split, toasted buns
• ¼ tsp. salt
• Freshly ground black pepper to taste
• Dash of creole or Cajun seasoning (optional)

Steam or boil the lobster and chop, coarsely. Combine this with the mayonnaise, diced celery, salt, pepper, and seasoning. Set the lettuce in the buns and fill it with the lobster mixture. Serve it with French fries, chips, or sliced dill pickle.

• 4 hot dog buns
• 1 tbsp. fresh lemon juice
• 1 small red onion, finely chopped
• ½ lb cooked lobster meat
• 2 ripe avocados
• Salt and pepper, to taste
• Dash of hot sauce

Slit the hot dog buns open and toast them, slightly. Cut the avocados lengthwise, twist the halves, and remove the pits using a knife. Scoop the avocado meat from the peel with a spoon and put it in a mixing bowl. With the help of a potato masher, mash the avocados with the lemon juice, and stir. This will prevent the avocados from browning.

Add the red onions and hot sauce to the mixing bowl, and season them with the salt and pepper; mix it well. To make it more spicy, add extra hot sauce. Finally, add the lobster meat to the bowl and coat it with the avocado mixture. Place a few spoonfuls of the mixture into each bun and serve with chips or fries.

• 1 lb cooked lobster meat
• 1 tbsp. chopped fresh tarragon
• 6 top-split hot dog rolls
• 1 cup diced (¼ inch) celery
• ¾ cup mayonnaise
• 2 tbsp. unsalted butter at room temperature

Cut the meat into ½-inch pieces and put them in a mixing bowl. Add the mayonnaise, tarragon, and celery, to it; mix well. Toast the rolls, then spread the butter and mayo mixture on them. Gently place the lobster mixture in the hot dog buns and serve with sliced pickle.

• 4 lobster tails, (8 oz. each)
• 4 oz. celery, cut into long, thin strips
• 4 oz. onion, finely sliced
• 4 oz. tomato paste
• 6 oz. ripe tomato, finely sliced
• 4 oz. green pepper, thinly sliced

• Salt and pepper, to taste
• A bunch of thyme
• 3-4 beaten eggs
• 2 packs spring roll wrappers
• 2 tbsp. vegetable oil (add more if needed)

Boil the lobster tails in a large pot till their color changes. Allow them to cool, split the tails, and extract the meat. In a frying pan, heat the oil and sauté the onions, celery, and pepper, until translucent. Blanch the tomatoes in the boiling water; peel and dice.

Add these and the thyme to the pan; cook for 3 minutes. Now, add the chopped lobster meat and tomato paste to it, mix well, and let it cook for 2 minutes. Lower the heat, simmer the mix for 10-12 minutes, and then season it with salt and pepper.

Take a spring roll sheet and put one tablespoon of the lobster-tomato mixture in the center. Moisten the edge of the sheet with the beaten egg and roll it up to give it a cylindrical shape. Deep-fry the rolls until they turn golden-brown, and serve hot.