New England Lobster Rolls

New England Lobster Rolls Recipe - Ingredients and Instructions

Region / culture: New England | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

New England Lobster Rolls are a classic seafood dish that originated in the coastal regions of New England. This delicious sandwich is made with fresh lobster meat mixed with a creamy dressing and served in a toasted hoagie roll.

History

Lobster rolls have been a popular dish in New England for decades, with the first recorded recipe dating back to the early 20th century. Originally, lobster rolls were served warm with butter, but over time, the cold lobster roll with mayonnaise became the preferred version.

Ingredients

0.5 cup of mayonnaise
2 tsp of lemon juice
2 tsp of dijon mustard
1 tsp of olive oil
chopped fresh tarragon
desired amount of hot sauce
salt
pepper
2 cups of cooked shelled and coarsely chopped fresh lobster meat
4 hoagie rolls

How to prepare

-In a medium bowl, whisk together mayonnaise, lemon juice, mustard, oil, tarragon hot sauce, salt, and pepper. Gently toss in lobster meat and cover with plastic wrap or foil. Refrigerate for at least 1 hour or until chilled.
-Place hoagie rolls under the broiler for a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.

Variations

Add diced celery or red onion to the lobster salad for added crunch and flavor.
Substitute the hoagie rolls with buttered and grilled brioche buns for a decadent twist.

Cooking Tips & Tricks

Be sure to use fresh lobster meat for the best flavor.

- Chill the lobster salad for at least 1 hour before serving to allow the flavors to meld together.

- Toasting the hoagie rolls adds a nice crunch to the sandwich.

Serving Suggestions

Serve New England Lobster Rolls with a side of coleslaw and a pickle spear for a classic New England meal.

Cooking Techniques

Be sure to cook the lobster meat until it is just cooked through to avoid overcooking and toughening the meat.

- Use a gentle hand when mixing the lobster salad to avoid breaking up the lobster meat.

Ingredient Substitutions

You can substitute the fresh tarragon with fresh dill or chives for a different flavor profile.

- Greek yogurt can be used in place of mayonnaise for a lighter version of the lobster salad.

Make Ahead Tips

The lobster salad can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the lobster rolls with a sprig of fresh tarragon or a sprinkle of paprika for a pop of color.

Pairing Recommendations

New England Lobster Rolls pair well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover lobster salad in an airtight container in the refrigerator for up to 2 days. Reheat the lobster meat gently in a skillet over low heat before serving.

Nutrition Information

Calories per serving

Each serving of New England Lobster Rolls contains approximately 350 calories.

Carbohydrates

Each serving of New England Lobster Rolls contains approximately 30 grams of carbohydrates.

Fats

Each serving of New England Lobster Rolls contains approximately 20 grams of fat.

Proteins

Each serving of New England Lobster Rolls contains approximately 25 grams of protein.

Vitamins and minerals

Lobster is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (lobster) and mayonnaise, which may be allergens for some individuals.

Summary

New England Lobster Rolls are a rich source of protein and healthy fats, but should be enjoyed in moderation due to their high calorie content.

Summary

New England Lobster Rolls are a delicious and classic seafood dish that is perfect for a summer meal or special occasion. With fresh lobster meat, a creamy dressing, and a toasted hoagie roll, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for New England Lobster Rolls. The sun was shining, the sea breeze was blowing, and I found myself wandering through a quaint little fishing village on the coast of Maine. As I walked past a row of charming lobster shacks, the tantalizing aroma of fresh seafood wafted through the air, drawing me in like a siren’s song.

I followed my nose to a small, bustling restaurant called “The Lobster Pot.” The place was buzzing with locals and tourists alike, all clamoring for a taste of the famous lobster rolls that the chef was renowned for. I knew I had to try one for myself.

I sidled up to the counter and placed my order. The chef, a friendly man with a twinkle in his eye, handed me my lobster roll with a smile. As I took my first bite, I was transported to culinary heaven. The buttery, toasted bun, the succulent chunks of sweet lobster meat, and the hint of tangy mayo and fresh herbs all melded together in perfect harmony. It was a revelation.

I couldn’t help but ask the chef for the recipe. To my surprise, he was more than happy to share it with me. He told me that the key to a great lobster roll was using the freshest, highest quality lobster meat, and not overcomplicating the flavors. “Let the lobster shine,” he said with a wink.

I jotted down the recipe in my trusty old notebook and thanked the chef profusely. As I made my way back home, I couldn’t wait to recreate the magic of that lobster roll in my own kitchen.

Back in my cozy little cottage, I gathered all the ingredients I needed – fresh lobster meat, a perfectly ripe avocado, a squeeze of lemon juice, a dollop of mayo, a sprinkle of chives, and, of course, a buttery, toasted bun. I followed the chef’s instructions to a tee, being careful not to overpower the delicate flavor of the lobster.

As I took my first bite of my homemade lobster roll, I closed my eyes and savored every mouthful. It was just as delicious as the one I had enjoyed at “The Lobster Pot.” I knew I had stumbled upon a treasure of a recipe.

Over the years, I’ve made countless lobster rolls for family and friends, each time tweaking the recipe ever so slightly to suit my own taste. Some days, I like to add a touch of Old Bay seasoning for a bit of a kick. Other times, I prefer to keep it simple and let the lobster speak for itself.

One summer, my granddaughter came to visit me at the cottage. She had heard tales of my legendary lobster rolls and begged me to teach her how to make them. I was delighted to pass on the recipe to her, just like the chef at “The Lobster Pot” had done for me all those years ago.

Together, we spent a sunny afternoon in the kitchen, cracking open fresh lobster claws, mixing in creamy mayo, and sprinkling in fragrant chives. As we assembled the rolls and toasted the buns, I shared stories of my culinary adventures and the people who had inspired me along the way.

When we finally sat down to enjoy our lobster rolls, my granddaughter’s eyes lit up with delight. She took a bite and closed her eyes, savoring the flavors just as I had done so many years ago. “These are amazing, Grandma,” she exclaimed. “I can’t believe I made them myself!”

As I watched her enjoy the fruits of our labor, I felt a swell of pride in my heart. Passing down this recipe to the next generation was like passing down a piece of my own history, a taste of the adventures and memories that had shaped me into the cook I am today.

And so, the tradition continues. Every summer, my granddaughter and I come together to make a batch of New England Lobster Rolls, each one a tribute to the chef at “The Lobster Pot” and the serendipitous encounter that led me to discover this beloved recipe. As we sit on the porch, watching the sun set over the sea, I know that this simple dish holds within it the power to connect us across generations, just like the love and memories that bind us together as family.