Lobster Rolls 3 Ways

Classic Lobster Roll
Serves 4

1 lobster
4 hot dog buns, buttered and toasted
2-3 celery ribs, finely chopped
1 tablespoon of mayonnaise per lobster
1-2 tablespoons melted butter
Juice of 1 lemon

Place a pot of water on the stove and bring to a boil. Heavily salt the water. If salt water is available, use it! Place lobster in pot and cook until RED. The second it gets red, pull it out. The rule of thumb is 1 lb. = 5-7 minutes, 1 1/4 lb = 8-10 minutes, 1 1/2 = 10 - 12, 2-3 lb. = 12 - 18 minutes. Cook same size lobsters together. Remove from pot and allow to cool completely.

Pull the trail off the lobster. Remove each of the legs/claws. Take a pair of kitchen shears and starting at the top of the tail, snip the shell down and break into two. Remove the meat. Separate the leg from the claws. Using the back of a knife crack the claw and remove the meat. The little legs have meat in them too! A trick to get the meat out is using a wine bottle roll it over the little legs and remove the meat.

Once all the meat has been removed cut into 1/2” pieces and place in a bowl. Meanwhile heat the stove top, pan or griddle and butter both sides of hot dog buns. Place on heat and brown. Remove and line with bibb lettuce.

Combine lobster with desired amounts of all ingredients and place in buns.


California Lobster Roll

1 lobster, cooked and roughly chopped
¼ cup chopped herbs such as dill, tarragon, parsley and basil
1 lemon zested and juiced
1-2 tablespoons extra virgin olive oil
Salt, to taste
Bibb lettuce
Sliced radishes

Combine lobster with herbs, lemon zest and juice, olive oil and salt. Sandwich in bibb lettuce and garnish with sliced radishes.

Asian Inspired Lobster Roll

1 lobster, cooked and roughly chopped
1 1-inch piece of ginger, grated
1 tablespoon soy sauce
1 tablespoon sherry vinegar
1 tablespoon honey
2-3 tablespoons cup vegetable oil
1 head napa cabbage, leaves removed and washed
1 bunch scallion, finely sliced

In a small bowl whisk ginger, soy sauce, vinegar, honey and oil together. Toss with lobster meat, serve in cabbage leaves and garnish with scallions.