The World Famous Maine Lobster Roll Recipes

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

Steps:

• If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the meat from the carcass and freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.;
• Place a stainless steel mixing bowl on a damp cloth to keep the bowl from sliding around. Add the egg yolk, mustard and tarragon to the bowl and whisk until blended. Drizzle the oil into the bowl while whisking constantly. Be sure that the mixture is smooth and well blended at all times. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated. Whisk in the ice water. (The water stabilizes the mayonnaise, which prevents separating, a common flaw of homemade mayonnaise.) Season to taste with salt and pepper and cayenne. Whisk. Store in a small container, covered and refrigerated, until needed. To assemble the roll, prepare the lobster salad and chill for at least 30 minutes. Preheat a large heavy skillet over medium low heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When they are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate. Garnish with pickles and potato chips. Serve at once.

Steps:

• Prepared a large ice bath. Fill a high-sided pot with a lid with 3 gallons water, then mix in 1 cup of the salt and bring to a rolling boil.
• Place the lobsters in the boiling water and cover the pot with the lid. Cook the lobsters for 8 minutes, and then remove them from the water and cool down the lobsters in the prepared ice bath.
• To remove the meat, pull the tail off of the body and break off the rear tail fins. Pull the tail meat out of the body-end of the tail using a fork. (The tail meat may not be totally opaque white like the claw meat will be. That is OK, it is properly cooked and in order for the tail to be tender it needs to be slightly less cooked than the claw meat). Cut the lobster tail into large chunks.
• Next, pull the bottom part of each claw directly down detaching it from the claw; if done correctly this will remove the cartilage from the claws. Then crack the claws and remove the meat. To remove the knuckle pieces, separate the sections and use a lobster pick to remove the pieces. Finally, remove the legs and line them up with the claws facing you. Cover with plastic wrap and use a rolling pin to push the leg meat out starting at the claws and rolling away from you. Repeat for the remaining lobsters.
• Heat a griddle or saute pan over high heat until it begins to smoke and then turn the heat down to medium-high.
• Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side. Once toasted, remove from the heat and split the buns open, and then hold for plating.
• In a bowl, combine the lobster, mayonnaise, remaining teaspoon of salt, the pepper and lemon juice, and gently mix to coat the lobster but not break up the meat.
• To plate the lobster roll, place one piece of the hot dog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat for the remaining rolls, and serve each with a lemon wedge.

Steps:

• Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
• As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.