A lobster roll is a sandwich stuffed with lobster that originated in New England. Many food historians believe that lobster was first made into a salad aboard the First Transcontinental Railroad as a less messy way to serve the regional delicacy. Today, two distinct variations of the lobster roll exist: Maine style and Connecticut style. A Maine-style lobster roll is served cold as it mixes lobster with mayonnaise and often diced celery or onion. This style is often called a lobster salad roll. A Connecticut-style lobster roll is served warm with a side dish of butter for dipping. According to The Encyclopedia of American Food and Drink written by John Mariani, the first restaurant to put the lobster roll on its menu was Perry’s in Milford, Connecticut, in 1927 and it was served hot.
Recipe Servings: 4
+ 1 minute resting
Ingredients
- 4 lobsters, about 1 lb each
- ¼ cup mayonnaise
- Salt, to taste
- Ground black pepper, to taste
- Butter, to taste
- 4 hot dog buns
Directions
- Boil water in a very large pot and prepare a large bowl of ice water.
- When the pot comes to a full boil, prepare each lobster by firmly inserting a sharp knife behind the head, where the shell makes a "T." Immediately place each lobster in the pot.
- Boil lobsters until shells are bright red, usually about 17 minutes.
- Using tongs, remove lobsters from pot and immerse in ice water. Leave for about 3 minutes.
- Crack lobsters, remove meat, and chop into even pieces.
- Mix lobster with mayonnaise.
- Season with salt and pepper to taste.
- Cover and refrigerate for an hour.
- When lobster salad has cooled, heat a griddle.
- Butter rolls. Toast on the griddle on both sides until warm and golden.
- Fill warm rolls with cold lobster salad and serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.