The Perfect Lobster Roll
If there is a food item synonymous with New England, it's got to be the Lobster Roll. The title for best of the best is coveted up and down the coast, and I usually try to partake in my own quest to find 'The One'. However, despite trying every version of the sandwich I can find, somehow they never stand up to the ones that can be made at home. The reason for that is probably due to the fact that I stuff as much lobster meat as possible into each roll, without regard for weighing out portions like the restaurants have to carefully control. I mean, let’s really pile it on there. Also, all of the tail meat goes into the lobster salad too- many restaurants save most of the coveted tail meat for more expensive entree options. AKA: the ratio of claw meat to tail meat is usaually about 5x. A perfect lobster roll should be just lightly dressed meat heaped high onto a toasted and buttered hot dog bun with just a little bit of crisp lettuce nestled in for a fresh crunch.
As a Bostonian, I’m lucky to be in a region where local fish markets and grocery stores allow for easy access to some of the worlds best lobster (cold water, Maine lobster, of course), at relatively affordable price. My favorite little cheat is to have the market steam lobsters for me, so that they are ready for me to shuck when I get them home without any additional prep.
Since summer around these parts is generally when lobsters will go through their molting phase (shedding of the old shell, to grow into a new one) the shells are often softer which makes for easier shucking, but have a higher water content and yield slightly less meat than the harder shelled winter lobsters. Yield for lobster meat is usually somewhere between 30-40% of its full body weight, meaning: a 1.5 lb. lobster, for example, will yield around 6-8 oz. of meat. Since I like to pile my lobster rolls sky high with meat, I usually plan to buy 1.5 lobsters per person (or roll), though you could definitely get away with the ‘1 Lobster per person’ rule- especially if you take the care to dig out the leg & knuckle meat.
With sweet Maine lobster meat being the star of the show, the accompanying accoutrements should only enhance, not over power. The dressing should be light and tangy, the bun a soft and simple hot dog style one, and no fancy garnish save a little cold crisp lettuce. I often enjoy just a light sprinkling of finely chopped fresh chives or green onion mixed into the lobster salad as well.
The Perfect Lobster Roll
Makes 4 rolls
1.5 - 2 lbs. fresh lobster meat
4-6 crisp green lettuce leaves, chopped optional
4 large size split top hot dog buns
melted butter, as needed
For dressing:
1/2 c. mayonnaise
juice of 1 lemon
¼ tsp. fine sea salt, more to taste
freshly ground black pepper, as desired
optional: 1 Tbs. chopped chives or green onion
Tear the lobster meat into large chunks, if it has not already been done so. Place the lobster meat into a large mixing bowl, and season with ¼ sea salt and fresh ground pepper as desired. Squeeze the lemon juice all over top of the meat, and give a quick toss. Add the mayonnaise, and chives if you’re using them, and toss until all of the meat is evenly coated. Taste, and season with additional salt and pepper as desired. Let the lobster salad rest for 15-20 minutes in the fridge before making the rolls.
Open up the hot dog buns, and arrange them inside down on a baking sheet, butterfly style. Toast under the broiler for 1-2 minutes, until outsides are just golden brown. Flip the buns over and repeat. Brush each toasted bun interior with a little (or a lot) of melted butter.
Line each toasted buttered bun with a bit of the crisp green lettuce. Divide the dressed lobster meat into 4 even portions, and pile into the bun atop the lettuce. Serve immediately.