My Citrus-Herb Lobster Rolls takes the delicious and classic Maine-style Lobster Roll to new heights by incorporating some fresh citrus and herbs.
Lemon & Herb Maine Lobster Rolls
A traditional Maine Lobster Roll contains cooked and chilled lobster meat that’s been tossed with mayo on a toasted bun. If you know me at all, I am a huge mayonnaise fan, so I naturally gravitate towards the Maine Style.
Our dear friends over at Skippers Bay Lobster perfectly cook the lobster, then send the delicious lobster meat on its way to local restaurants and seafood lovers. I love getting their Lobster because it makes lobster rolls at home so fresh, convenient and delicious!
Prep Notes:
Lobster – I know not everyone has the convenience of getting fresh, live Maine Lobster. However, you can go to your most trusted grocery store, like Central Market or Whole Foods, to get fresh cooked Lobster meat. You can cook your own lobster for this recipe, just give it time to cool prior to using.
Cooking your own lobsters is fairly simple. You will need 3-4 lobsters (around 1 pound each), 1 sliced lemon, a handful of herbs, 1 head of garlic cut in half, and 1/4 cup kosher salt per gallon of water.
Fill a large stock pot 2/3 full with water. Then add lemon, herbs, garlic and salt and bring water to a boil. Boil your whole lobsters, 2 at a time, for 8-9 minutes or until bright red. If you are cooking just lobster tails, boil for 4-5 minutes. As the lobster boils, prepare a large bowl of ice water. Then, remove the lobster from the pot and place the lobster in ice water to stop the cooking. Repeat with the remaining lobsters. Once lobsters have cooled, pick the meat for the lobster rolls.
Additional Notes:
Mayo – Dukes Mayonnaise is the best, but use your favorite. For this recipe, start with 1/4 cup mayonnaise. But, if you want it a little creamier, just add an extra tablespoon.
Celery – Finely diced celery adds a nice crunch and freshness to the Lobster Roll.
Lemon – Juice and zest brightens up the flavor of lobster rolls. Just a small squeeze of lemon is all you need. My favorite way to zest any citrus fruit is with a microplane grater. That’s what the pros use, ask any chef!
Winter time brings lots of exciting citrus to Texas. And if you can get your hands on some Meyer Lemon, I personally think that makes the best lobster rolls! Also, fresh orange zest and juice work great in this recipe.
Fresh Herbs – Chives and Tarragon are a perfect match for lobster!
Split Top Hot Dog Bun – What this bun offers is a toasted outside and soft inside. Also, they stand up perfectly on the plate. Since we live in Texas, New England Split Top Hot Dog Buns can be hard to find, but luckily Pepperidge Farm makes them and are available at some of our local stores.
Chips & Pickles – For the complete experience, pair this lobster roll with your favorite classic potato chips and pickle.
Drink Pairings Pop a bottle of Prosecco or Sparkling Rose to enjoy with these lobster rolls. A European Lager will go great with them as well.
If you like this recipe try our Lobster Deviled Eggs, Cioppino, or Cajun Seafood Pasta.
Recipe
Lemon & Herb Maine Lobster Rolls
Lemon & Herb Lobster Rolls takes the delicious and classic Maine style lobster roll but adds a kiss of citrus juice, zest and fresh herbs.
Ingredients
- 1 LB cooked then chilled Lobster Meat
- 1/4 c Mayo, plus 1 Tbsp if needed
- 1/4 c Celery, finely diced
- 1 T Lemon Zest
- 1 tsp Lemon Juice
- 1 T Fresh Chives, thinly sliced
- 1 T Fresh Tarragon, finely chopped
- 1/2 tsp Salt, plus more to taste
- Pepper, to taste
- 4 Split Top Hot Dog Buns
- 4 Tbsp Unsalted Butter, Softened
Directions
- Step 1 Dice lobster into bite size pieces, while keeping a few claws whole for a nice garnish piece.
- Step 2 Combine mayo, celery, lemon juice and zest, fresh herbs, salt and pepper, then toss with Lobster. Season to taste and set in the fridge until ready to serve.
- Step 3 When ready to serve, butter the sides of the hot dog buns and toast on a griddle or pan until nice and golden.
- Step 4 Next, Spoon the lobster meat into the toasted bun with the lobster claws on the top for a nice visual.
- Step 5 Serve with chips and pickles. Enjoy!
About the Author
Lauren is a classically trained, professional chef. After graduating culinary school, she spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas. After this, she became a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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