So, after my trip to Maine last weekend, I’m devouring the bounty that I brought back. Today, that meant making a “Traditional” Maine Lobster Roll. Now, “traditional” is all relative. Everyone has a slightly different recipe for the lobster “stuffing” but a few things hold true:
1. as much lobster as you can get in the roll.
2. not too much mayo (and some people prefer melted butter over mayo altogether)
3. buttered, toasted top-split hotdog bun
I add lettuce, but some people hate that. Some people add a little bit of celery to the lobster, but I hate that. I add a little bit of horseradish and chives. Some people add paprika or dill. Either way, the rolls in the photo are “overstuffed” and delicious.
Ingredients (for 4 rolls)
1 pound “picked” (removed from shell) fresh lobster meat
4 tablespoons mayonnaise
2 teaspoons ketchup*
1/2 teaspoon horseradish*
1/2 teaspoon freshly ground pepper
1 teaspoon minced fresh chives
4 “top split” hotdog buns
4 tablespoons butter, melted
lettuce leaves (optional)
Directions
Place the lobster meat in a medium work bowl and do a quick review that there aren’t any rogue pieces of shell in the mixture. It’s rare to find a piece, but it wouldn’t be very good to bite
down on a piece of shell. While you are taking a look, cut down any larger pieces of tail or claw meat to bite sized pieces.
Add in mayonnaise, ketchup, horseradish and pepper. Gently combine and taste, re-season if necessary.
Heat a wide, flat pan over medium heat. Using a pastry brush, brush the outsides of the hotdog buns and toast in the pan until golden. Let cool.
To assemble, lay a piece of lettuce in the inside of each roll. This is optional, but I like it because the lettuce will catch any juices from the lobster salad so the bread doesn’t get soggy. Divide the prepared lobster meat between the buns and sprinkle with minced chives. Serve immediately.
* You can substitute ketchup and horseradish with “Shrimp Cocktail Sauce” if you happen to have it.
