Maine Lobster Roll With Claw And Knuckle Meat Recipes

MAINE LOBSTER ROLLS

Steps:

• Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
• Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
• Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
• Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
• Cover bowl with plastic wrap and refrigerate until needed.
• You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
• Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
• After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
• Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
• Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
• Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
• You can buy New England lobster roll buns, or make them at home using this recipe.
• Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
• When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
• Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
• Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)

Steps:

• For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
• If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
• Cover and chill under ready to serve.
• For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
• Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
• Once all of the rolls are perfectly toasted, load them with lobster salad and serve!

THE WORLD-FAMOUS MAINE LOBSTER ROLL

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.