Nothing says Maine better than a lobster roll. People come from all over the world to sample this local favorite. Delicate shellfish piled high in a toasted bun drizzled with melted butter – yum! Or that same meat dressed lightly in mayonnaise with a squeeze of lemon. Or maybe with some chopped fresh herbs added.
You get the idea. There are a number of ways to make a lobster roll and locals will debate what makes one better than the other. But there are some non-negotiable aspects of an authentic Maine lobster roll.
- First, it has to be Maine lobster, not Canadian, and not from just anywhere in New England…Maine lobster from Maine waters. If not, it’s a lobster roll, just not a Maine lobster roll.
- Next, it has to be freshly cooked – boiled or steamed and not overdone. Sorry folks, but frozen meat purchased at the grocery store and then defrosted is a disqualifier. I understand that may be the only option for many, but it won’t make the cut for an authentic Maine lobster roll.
- Lastly, it must be served on a toasted New England-style roll, not a standard hot dog bun. The New England roll has flat sides which are perfect for toasting. Slather on a little butter and slap them on a griddle for a few minutes till each side is golden brown.
Anything that happens in between is open to interpretation, though there are some things that would be considered utter sacrilege…like ketchup. But I digress.
Tips for Making Them at Home
We’re lucky to have a friend who is also a lobsterman. He has hooked us up on many occasions with just-pulled-from-the-ocean lobsters. It’s such a treat! It’s also taught us some valuable lessons when it comes to the most efficient preparation.
Making them at home may require a bit of effort, but the result is well worth it. The biggest chore is in cooking and removing the lobster meat. Don’t underestimate these steps. Lots of recipes quote very short prep times, which don’t account for the cooking and cleaning, which can take a couple of hours depending on the number of lobsters.
We’ve summarized our best tips to make your home prep as clean and easy as possible.
- Have the right tools. The right equipment can make or break your lobster cooking and cleaning, so be sure to have the right tools on hand for this event. Recommended are:
- A large stock pot
- Steamer basket (if steaming)
- Tongs
- Large bowls (not plastic)
- Table for cleaning the lobsters
- Newspaper or butcher paper
- Lobster crackers
- Seafood forks
- Head outside. If you’re cooking the lobsters at home, do yourself a favor and cook them outside, if possible. Moving all that heat, boiling water, and potential splash over out of the kitchen saves a lot of headaches. You can go really authentic by cooking them using hot rocks and seaweed, as is typical for a traditional New England clam bake, but an outdoor seafood cooker makes the process much simpler. These generally consist of a large stock pot atop a gas burner. We use a large enamel canning pot and an outdoor gas cook stove, since these are items we already have on hand.
- Have them steamed at the market. If you buy live lobsters at the grocery store or fish market, chances are they will offer to steam them for you, which can cut down on your prep time. This is often the preferred path for folks who aren’t interested in the actual cooking process. It’s a quick and easy way to get to the more interesting part – eating!
- Clean them outside. Whether you cook them yourself or have the market do it, your lobsters will still need to be removed from their shells. Warning: this is a messy process. Cooked lobsters, especially when boiled, hold a lot of water. And that water comes pouring out when you start cracking the shells to remove the meat. Keeping that mess out of the kitchen makes life much easier.
A commercial-style worktable or old picnic table works great for cleaning. A couple of sawhorses and a piece of plywood as the work surface also works. Cover the table in newspaper or butcher paper, especially if you’re using a wood table. This helps keep the liquid from seeping into the wood and helps speed cleanup. Just wrap everything up when you’re done and put it in the trash.
If you compost, add the lobster shells (but no bits of meat) to your pile. They’re a great source of calcium, magnesium, and phosphates. More on composting lobster shells can be found here.
- Take your time. Allow 8-10 minutes per pound of lobster when steaming them, and 5-7 minutes per pound when boiling them. You may need to do this in batches depending on the size of your pot and the number of lobsters you’re cooking.
Once the lobsters are cooked and cooled enough to handle, it’s time for cleaning. How long this takes is based on how many you have to clean, whether they are soft or hard shelled, and skill.
Hubby is a pro and can get 10 lobsters cleaned in an hour, so about six minutes per crustacean. Hard shelled lobsters can take longer as the shells are tougher to crack open, but they also have more meat in them. Soft shells are a bit easier but hold more water and have less meat. Knowing which kind you have can help you estimate your cleaning time.
How to Cook Lobster
Plan to cook your lobsters by either steaming or boiling them. Steaming is generally preferred, as you’re less likely to overcook the lobster using this method.
Steaming
Fill a stockpot with about two inches of water. A five-gallon pot is good for 4-6 lobsters that are 1-1.5 pounds each. If you’re cooking just a couple of lobsters, a 6- to 8-quart pot will work. Add ¼ cup of sea salt per gallon of water in the pot. Insert your steamer basket or a colander turned upside down.
Bring the water to a boil and add the lobsters, headfirst, into the pot. Cover and steam 8-10 minutes per pound of lobster. If you have four pounds of lobster, you’ll go somewhere between 30 and 40 minutes.
When done, remove using tongs and put in a bowl or on a large baking sheet to cool. The lobsters will continue to cook as they cool, so be careful not to overcook them in the steamer.
Boiling
Fill a stockpot with water. Add ¼ cup of sea salt per gallon of water in the pot.
Bring the water to a boil and add the lobsters, headfirst, into the pot. Cover and cook 6-8 minutes per pound of lobster. If you have four pounds of lobster, you’ll go somewhere between 25-35 minutes.
When done, remove using tongs and put in a bowl or on a large baking sheet to cool. The lobsters will continue to cook as they cool, so be careful not to overcook them.
You can test doneness with an instant-read thermometer. Look for a temperature of 135 F. Or crack the shell open where the body meets the tail. The meat should be white. If it’s still translucent, put it back in the pot to finish cooking.
How to Clean Your Lobsters
If you’re new to lobster cleaning, this step could take a bit of time, so just relax and be patient. It’s also kind of messy, which is why we recommend doing it outside.
You’ll want your lobster crackers and seafood forks for this step. Have a sharp knife or kitchen scissors handy, as well. The crackers do what you’d expect: crack the claws so you can remove the meat. The seafood fork helps remove meat from smaller parts, like the knuckles. You can use the knife or scissors to split the tail open, if you prefer not to do it with your hands.
This video from renowned chef Jacques Pepin shows how to clean your lobster.
Lobster Roll Preparations
With your lobsters cooked and cleaned, it’s time to make your lobster rolls. We’re sharing two of our go-to preparations in the recipes below. You can’t go wrong with either of these. The first is a simple version with melted butter and the second a more traditional take with a mayonnaise-herb dressing. I’m getting hungry just thinking about them!
Serve your scrumptious lobster roll with buttery corn on the cob and new potatoes for a traditional meal. Or pair it with your favorite side dish. We like this delicious potato salad when we’re having the melted butter version. For the mayo-herb preparation, we go with a simple salad of cucumbers and tomatoes in a light vinaigrette. Potato chips and French fries are great, too.
Enjoy!
Lobster Roll #1: Naked with Melted Butter
Ingredients
- 1 lb. lobster meat cleaned and picked free of shells (from about 3 pounds of live lobster)
- ¼ – ½ cup melted salted butter
- Four New England-style rolls
- Butter
Instructions
- Preheat a griddle or skillet over medium heat. Butter the sides of the rolls and place them on the griddle or skillet. Cook for about 3 minutes on each side, till golden brown.
- Remove rolls from the griddle and fill each with about 4 oz. of lobster meat. Drizzle with melted butter and serve.
Lobster Roll #2: Lightly Dressed with Herbs
Ingredients
- 1 lb. lobster meat cleaned and picked free of shells (from about 3 pounds of live lobster)
- ¼ – ½ cup mayonnaise
- 2 tablespoons chopped fresh herbs tarragon, parsley, chive
- 1 tbsp. freshly squeezed lemon juice
- Four New England-style rolls
- Butter
Instructions
- Add the lobster meat to a medium-sized bowl. Stir in the mayonnaise, herbs, and lemon juice. Adjust quantities to your liking. Cover and refrigerate while preparing the rolls.
- Preheat a griddle or skillet over medium heat. Butter the sides of the rolls and place them on the griddle or skillet. Cook for about 3 minutes on each side, till golden brown.
- Remove rolls from the griddle and fill each with about 4 oz. of the dressed lobster meat. Serve and enjoy.