Lobster Summer Rolls Recipe (2024)

FAQs

What kind of bun is best for lobster roll? ›

Lobster rolls are traditionally served on a top-split, melted butter grilled roll called a New England hot dog bun. Finding authentic rolls outside New England can be difficult. The typical New England hot dog roll has straight-up, white sides that absorb the most butter and stay soft inside when grilled in a pan.

Some lobster lovers may prefer the cool and refreshing taste of chilled lobster with a touch of mayo, lemon juice, salt and pepper, and seasoning on a buttered and freshly toasted bun. Others may favor warm, succulent lobster meat doused in drawn butter and served on a fluffy, slightly crunchy toasted bun.

And if you want an overflowing lobster roll you can eat with a fork, plan on one 1¼ pound lobster per roll. And if at all possible, make sure you use New England style split-top hot dog buns (with the cut sides) as the roll's flavor explodes when toasted on a grill or skillet.

What's the difference between a Maine lobster roll and a Connecticut lobster roll? A Maine lobster roll is served with the lobster meat chilled and dressed in mayo with some crunchy greens like chives, celery, and/or scallions. A Connecticut lobster roll is served warm, dunked in butter, on a toasted bun.

It's as simple as this: If the meat is cold, it's a Maine lobster roll. In most cases, the meat is tossed with mayonnaise, tarragon and celery or scallions before it's piled into a bun.

“The increased cost of labor, the cost of the food tray we serve the rolls in, the bag of chips we serve with the rolls, the cabbage for the coleslaw, the cost of fuel for the boats, bait has gone way up. Things have changed, and it's not just a temporary COVID bump. This is what it costs now.”

The two most common styles of lobster roll are known as Maine and Connecticut, based on where they originated and where each style is most popular. You may also come across a Manhattan-style lobster roll, which is less common but worth noting.

A lobster roll is a dish native to New England and Atlantic Canada. It is made of lobster meat served on a grilled hot dog–style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise.

Instead of the chilled lobster touted by the Maine roll, the Connecticut-style lobster roll is served warm. It's packed with warm, thick cuts of meat from the tail and claw, tossed with just the right amount of indulgent butter and—you guessed it—tucked inside that delicious split top bun.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

What is a substitute for celery in lobster rolls? ›

Fresh parsley is also allowed, just don't overdo it. Green onion is completely unnecessary but in VERY small amounts it can substitute for celery and parsley to give you crunch and color. A perfect lobster roll contains identifiable pieces. Claws are mostly intact.

Lobster Basics: A 1 ½ pound hard-shell lobster will yield about 1 1/3 cups of cooked meat and are large enough for dinner portion. A 2 lb. lobster or deuce is normally reserved for special occasions.

A traditional Maine-style lobster roll is mayonnaise-dressed and served cold. As New Englanders know, a cold, creamy lobster roll can hit the spot on a summer day. Another popular way to serve a New England style lobster roll is hot with melted butter.

Maine lobster rolls are going for $35 or more PER roll here in Maine. Don't miss your chance to score 'em at just at a rate that would even make most "Maine-ahs" wicked jealous today!

Lobster rolls come in two varieties: hot with melted butter or cold with mayonnaise (and, sometimes, celery). While the cold one is known as the “traditional” preparation, history has actually shown that the first lobster roll was served hot with drawn butter and was made in Connecticut, not Maine. Which one is better?

While Maine rolls are served with chilled mayo-coated lobster salad on toasted split-top rolls, Connecticut-style rolls are warm and dripping with savory melted butter. If you're a lobster fan, you can't go wrong with any kind of lobster roll, so we say go ahead and try as many as possible!

The best side dishes to serve with lobster rolls are French fries, coleslaw, corn on the cob, Caesar salad, sweet potato fries, roasted vegetables, baked beans, tomato and cucumber salad, macaroni and cheese, grilled pineapple, quinoa salad, creamy slaw, garlic butter roasted potatoes, grilled vegetables and cornbread ...

Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun.