Fresh Maine Lobster Roll

Fresh Maine Lobster Roll

1¼ lb live soft shell Maine lobster (½ cup cooked lobster meat) 

2 tbsp cup mayonnaise

½ tsp lemon juice

½ tsp dried chives

Salt and pepper to taste

¼ cup shredded lettuce

1 ciabatta roll

Bring 3 quarts of water to a full boil on the stove top.  Add lobster headfirst into pot and boil, uncovered, for 10 minutes.  Carefully remove lobster from pot and allow it to cool.  

Remove lobster meat from the shell (Need help?  Click here.  I only remove meat from the claws and tail, stopping at step 8.)  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 ciabatta roll and add lettuce.  Top lettuce with lobster meat and serve immediately.  

1 serving, 375 calories

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.

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4 Replies to “Fresh Maine Lobster Roll”

  1. Hi, thanks for this wonderful post. I love eating and it’s always great to try something new. I’m still a beginner in the kitchen but I’m very interested in it all. This recipe seems interesting and very tasty to me, so I will definitely have to try it. If I fail, I will share this post with my mom! 🙂

  2. Before I even clicked it, I thought to myself: “Is this perhaps a Maine lobstah roll??” Of course it is. Now, bear in mind: I’m allergic to shellfish, can’t even eat the mugs,but i STILL look at that grub and i’m like lord, i’m willing to risk some thangs. 

    If you could feature a whiting fish version. i’d love you forever. 

    1. Of course, it’s Maine lobstah!  Is there any other kind? 😉 I’m sorry you have to miss out but I’ll look into a haddock version!

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