Summer’s here so it’s time to treat ourselves to a delicious fresh Maine lobster roll! Cook a few extra while preparing your lobster dinner to make these!
Fresh Maine Lobster Roll
Ingredients
- 1¼ lb live soft shell Maine lobster (½ cup cooked lobster meat)
- 2 tbsp mayonnaise
- ½ tsp lemon juice
- ½ tsp dried chives
- Salt and pepper to taste
- ¼ cup shredded lettuce
- 1 ciabatta roll
Instructions
- Bring 3 quarts of water to a full boil on the stovetop.
- Add lobster headfirst into pot and boil, uncovered, for 10 minutes. Carefully remove the lobster from the pot and allow it to cool.
- Remove lobster meat from the shell
- Chop meat into small pieces and place in a bowl.
- In a separate bowl, mix together mayonnaise, lemon juice, chives, salt and pepper. Add to lobster meat and stir to combine.
- Slice the ciabatta roll and add lettuce. Top lettuce with lobster meat and serve immediately.
- Hack: Lobster can be cooked in advance and refrigerated in its shell for up to 2 days or tightly wrapped and frozen for 3 months.
- Hack: Shelled lobster meat can be refrigerated for up to 4 days (remember to subtract any days it was refrigerated in its shell!) or tightly wrapped and frozen for up to 3 months.
Need help shelling your lobster? Click here. I only remove meat from the claws and tail, stopping at step 8.
Suggestion: Serve your lobster roll with this colorful and creamy broccoli coleslaw!
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