MAINE LOBSTER ROLL
If you want an authentic Maine Lobster Roll, all you will have in it is lobster and a just a tad of mayonnaise. Nothing else. Other things may be good and have them if you like, but a Maine one is maine-ly lobster. You may put it on any roll you like, but I generally use a hotdog type roll with the slit on top. A homemade hotdog roll would be wonderful. I always have the pieces pretty good sized so you can see the claw and pieces of the tail. Yummy!!!
Provided by Mimi in Maine
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Boil the lobster for about 16-18 minutes.
- Pick apart and cut up in good-sized pieces.
- Put the mayonnaise on and mix.
- I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
- Fill it and enjoy.
- NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
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.
MAINE LOBSTER ROLL WITH CLAW AND KNUCKLE MEAT
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 depending on the temperature of the griddle. Once toasted, remove from the heat and separate the two sides of the buns and hold for plating.
- In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat.
- To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat with the remaining rolls, and serve each with a lemon wedge.
MAINE-STYLE LOBSTER ROLL
Steps:
- Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
- In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
- Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
- Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
- Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.
THE WORLD-FAMOUS MAINE LOBSTER ROLL
Provided by Food Network
Categories main-dish
Time 46m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Prepare the lobster salad.
- 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 intestines 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 add it to the meat or 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 mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them 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 the buns 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.
MAINE LOBSTER ROLLS
Very simple. I found these while on vacation in Maine and couldn't get enough of them. Lobster is cheap up there and we ate them every chance we had. In other parts of the country, lobster isn't that cheap, but if you like 'real lobster' and not the imitation stuff, this is a nice (and easy) treat. The cook time is approximate. It depends on how big the lobster is. Just cook it until it's red in color.
Provided by L. Duch
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- spread softened butter on outsides of buns and heat on griddle or heavy skillet over mod/high heat until toasted.
- Divide lobster meat among buns and put a dollop of mayonnaise mixture on top.
- NOTE: Top slice hot dog buns are buns that have had the sides sliced off.
- If you can't find these in the supper market then you can make your own using Texas toast and toasting one side.
- I've only found those kind of buns in Maine when we were on vacation.
LOBSTER ROLLS
This recipe comes from Billy's Chowder House in Wells, Maine. Looks delicious and I can't wait to try it!
Provided by Bev I Am
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine lobster meat and mayonnaise in medium bowl.
- Season to taste with salt and pepper.
- Butter along outside surfaces of hot dog rolls.
- Heat medium skillet over high heat.
- Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
- Open rolls.
- Fill with lettuce, then lobster mixture, serve immediately.
Nutrition Facts : Calories 267.8, Fat 8.6, SaturatedFat 4.3, Cholesterol 166.4, Sodium 762.1, Carbohydrate 22.2, Fiber 1.4, Sugar 3.1, Protein 24.4
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
NEW ENGLAND LOBSTER ROLLS
The taste of Maine in your own household no matter where you are. This makes for a simple dinner; serve it with a delicious macaroni & cheese casserole and crisp fruit salad.
Provided by Shoppohollic
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- -Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
- -Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
Nutrition Facts : Calories 293.8, Fat 13.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 547, Carbohydrate 37.5, Fiber 1.4, Sugar 3, Protein 6
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MAINE-STYLE LOBSTER ROLLS RECIPE - MARY-FRANCES HECK
From foodandwine.com
Servings 6Total Time 4 hrs 15 minsCategory Lobster
- Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
- Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
- Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.
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