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Jun 24, 2010 07:38 AM

Lobster roll recipe

I plan on going to Point Lobster in Point and getting me some of that $24/ lb lobster meat. the problem is that I do not have a good recipe for lobster rolls. Can someone help me?

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  1. Pearl Oyster Bar Lobster Rolls

    4 lobsters* (1-lb. each) or
    1 pound lobster meat
    1/4 cup mayonnaise
    1/4 cup finely chopped celery
    1 tablespoon fresh lemon juice
    1/4 teaspoon salt
    1/8 teaspoon freshly ground pepper
    1 tablespoon unsalted butter
    4 top-loading hot dog buns**
    chopped chives -- for garnish


    And one for no mayonnaise, but butter from

    1 Reply
    1. re: fourunder

      Thanks for this recipe - I'll try this soon.

    2. The New England style is just warm lobster and butter, rather than cold lobster salad. If you try some that way, use a double boiler and the minimum time to warm the meat and melt the butter.

      12 Replies
      1. re: Veggo

        Veggo, you fink! You are from New Haven, CT, that's almost New Jersey, my old stomping grounds, These delusional "Connecticuticututions" have rolls w/ hot butter. This is unheard of in Maine.
        In Vacationland, just butter and brown a top split hot dog roll, mix chilled lobster meat w/ mayo and pile in roll. If ya wanna get fancy put some lettuce in the bottom of the roll and a little paprika on top of the lobber.
        Tonight we went to Tracey's in Sullivan, Me. for the 2 for 12 bucks lobber rolls. One picture is of a lobster roll and crab roll from them and the other is from Galley by the Bridge also in Sullivan.
        These are traditional Maine, NH & Ma. lobster rolls.
        Don't put tomatoes in ya chowdah!
        Bon Jovi and I are alumns.

        1. re: Passadumkeg

          Don't mess with the Land of Steady Habits, want lobster salad? Make lobster salad...but it ain't a lobster roll to us nutmeggers. Veggo's got it just right. Don't wanna take my word for it? I'll let Janey show you the way, as she could be the Lobster Roll Queen. ;) And we don't put tomatoes in our chowda, eitha!!! *FOOD FIGHT* HA HA HA HA!

          1. re: kattyeyes

            See? I said you CT people do it differently :) I'm with P-keg. Mayo. No butter.

            1. re: c oliver

              Yup. Don't come here and ask for one. You'll be escorted out. ;)

                1. re: kattyeyes

                  Tourists go through Ct., not to Ct. Heh, heh, heh.

              1. re: kattyeyes

                Remember, before the change, southern Ct. was part of the Tricounty board of Ct., Ny& Nj? Point proven! You even have yankee fans there!
                These fine NJ folk wanted to know how to make a lobster roll, not a frickin' iconoclastic Ct lobster roll made w. grease & Maine lobster!
                Garden Staters, all of New England, except for those too close to NYC for their own good, use mayo.
                As Mr. Magoo says go Scarlet Knights! "On the Banks of the Old Raritan"
                I hope this is keeping youse guys entertained.
                Carpe chow and enjoy you "bug" rolls however you like. Now don't ask these Ct folks about Texas Weiners or Italian hot dogs. Next thing you know, they'll be tellin' ya that their pizza is better than NJ's too!
                The Not So Dumbkeg

                1. re: Passadumkeg

                  Here's the great irony: I don't even EAT lobster rolls! :) I refer to the creatures as red roaches (I had to clear too many dishes of them at my uncle's restaurant as a kid). I'm just representing the land I love...the L o S H! :) Happy eatin' HOWEVER YOU ROLL!

                  1. re: kattyeyes

                    I pitch my tent next to Passa. We both make Lobster Rolls the same way. That's the coastal MA/NH/ME way. Perfection!

              2. re: Passadumkeg

                +1 on this. My husband is from Maine and when we get lobster rolls up there, the only "recipe" is those what like mayo vs. those what don't.

                For those what don't, it's lobster on bread. The styrofoam box and pile o'chips, however, is non-negotiable.

                1. re: Passadumkeg

                  Speaking of finks, my own brother in Vermont has switched to mayo. His wife is allergic to shellfish, so he would love the meal in your pics. One for him, and another for him.

                  1. re: Veggo

                    Send him over.
                    Dogracs is arriving Sunday for the week to help me lay red oak flooring in 3 rooms. Lobster rolls coming up at Tracey's and Galley and Lobster 32 ways at Ruth & Wimpies. I have a dozen lobsters ordered for his arrival from one of my students.
                    REALLY CARPE CHOW!
                    Vive la Liver.

              3. That recipe is very similar to what I use. Be sure to use good mayo and not Miracle Whip, and real fresh squeezed lemon juice (I've had people do this before!). Also, those special hot dog rolls are impossible to find in S. Jersey (don't know where you are). I have seen them on occasion at Wegmans, however. If you do find them, can you post where you found them?

                10 Replies
                1. re: mschow

                  That's the way I learned last year out on Cape Cod. But I do understand that CT and some other areas(?NJ) do the butter route. I thought what I did was sheer perfection. And, yes, to the best quality ingredients which I think is esp. true when something has few of them. And those special buns. Yep. Oh, wow.

                  And, OP, why are you paying that much? Wouldn't whole lobsters give you the same result for a lot less and only a little effort?

                  1. re: c oliver

                    The net to gross ratio of lobster meat is about one third, so $24/lb for picked meat is not unreasonable. If I could buy whole lobsters for $8/lb I surely would.

                    1. re: Veggo

                      Aw hell, me too. That ten days last year on Cape Cod totally spoiled us. We had some form of seafood at least once, sometimes twice a day. Straight from the fish market. Ahhhhh.

                      1. re: Veggo

                        Your right $24/lb is a fair price,I would hate to think what Klein's charges. My last trip to Klein's I enquired about their current price for crab meat and the response was $35/lb so I drove over to Point Lobster and paid $20/lb for the same stuff.

                        I have said this before on other posts - you simply can't beat the quality or price at Point Lobster. Where else are you going to see sushi grade tuna at $9.95/lb?

                        1. re: JerzeyShore

                          Funny, I recently noticed the price difference for crab between those 2 places as well.

                          And, although I am not sure I would pay it, I agree that $24 a pound for claw and tail meat is a fair price. You figure, at a minimum, that's 2 one and a half pound bugs at at least $5.99 a pound summer prices. So, that means, for 6 bucks they cook and clean 'em. Sure 'd rather wait till the fall and get the soft shells for under $4, but I'd think it rare to find a pound of fresh, cooked and cleaned, lobster meat for less than $20, this time of year, without going north of Kinnebunk.

                          1. re: JerzeyShore

                            The going price in Maine is $18/lb, so 24 ain't bad.

                      2. re: mschow

                        I've bought top-sliced Pepperidge Farm rolls at Shoprite on Nixon Drive, Mount Laurel. Other Shoprites probably carry them, too. Now I need some lobster!

                        1. re: mschow

                          I've seen top-sliced buns in Acme and Pathmark in central NJ. They shouldn't be that hard to find.

                          1. re: cantkick

                            Today, I saw the top-split Pepperidge Farms rolls at the Shop-Rite on 34 in Wall.

                            1. re: cantkick

                              Unfortunately, they don't seem to carry these rolls at the local Acme I go to. In fact, I remember asking customer service about them and 2 people had no idea what I was talking about! I always look for them but have only seen them once at the Wegmans in Mt. Laurel. Next few times I was in they no longer carried them.
                              Thanks for that tip about the Shop Rite in Mt. Laurel, though! I'm in the Cherry Hill area, fwiw.

                          2. Has anyone tried the recipe for Lobster Rolls in Keller's Ad Hoc at Home cookbook? I seem to remember that it fell into lobster salad territory but it looked delicious.

                            1. I much prefer the clean taste of the lobster rolls with only butter as opposed to mayo. Why would you wish to obscure the lobster taste with mayo? If mayo and lobster go so well together, why don't you get a dish of mayo in which to dunk the lobster when ordering whole lobsters in a restaurant?

                              12 Replies
                              1. re: John E.

                                If eating a cold lobster in a restaurant I WOULD get mayo for it; warm,then butter. The few lobster rolls I made were with chilled lobster.

                                1. re: c oliver

                                  See, that's the thing, I would much prefer to eat lobster that is warm and not cold. Not to mention the fact that I can't stand mayo.

                                  1. re: John E.

                                    you mean it's not another food group? I Lerve mayo

                                    1. re: John E.

                                      Well then, honey, OF COURSE you wouldn't like a LR with mayo if you can't stand mayo :)

                                      1. re: c oliver

                                        do you like it with mayo or sans mayo? taking a poll here....................anyone anyone?

                                          1. re: iL Divo

                                            OK. I’ll preface this by noting that I’ve never spent much time in CT. [Warning - digression alert! Skip down to the next paragraph or indulge an old man and continue on] There was a weekend of partying at Conn College in the late 80s, but those were the “In the Dark” years. A time when that oxymoron of neo-conservative, preppy, deadheads flourished on expensive, private colleges throughout the Northeast. (Come on, admit it, there was always something weird about seeing a Steal Your Face pasted on a brand new, cherry red 300 series convertible?) Food didn’t matter much to those we were with – 7-11 nachos could fix the munchies and our hosts turned up their noses at the cases of Yuengling we had smuggled up from Reading. Needless to say, I didn’t have any lobster, much less a warm, buttery “lobster roll.”

                                            I have, however, had lobster rolls in Jersey, Boston, New Hampshire, Manhattan, and Maine (I even had one in North Carolina one time, but that was a menu mistake on my part). The essential features of the good ones have been the creamy, cold lobster “salad” inside the warmth of the crunchy, grilled roll. The roll must be the top-split kind and the meat should be in large chunks. I have no objection to a small amount of chopped celery or onion so long as the primary purpose of its presence is texture as opposed to flavor.

                                            As I said, I’ve never had one of the hot, fancy, well-buttered rolls served in the Constitution State. To me, hot lobster served with a cup of drawn butter and some good crunchy bread is a fantastic dinner. I don’t assemble the parts though. Lobster rolls, on the other hand, are sort of the ultimate in leftovers : a day after reward for cooking and cleaning extra bugs - best enjoyed cold as a summertime lunch.

                                            Or, as I might have simply noted . . . +1 for mayo.

                                            1. re: MGZ

                                              I'm indulging and continuing, just so ya know :)
                                              I indulged and continued, just so ya know :)

                                              1. re: MGZ

                                                ^^^^^^^^^^^^^^^ IIIIIIIIIIIIIIIIIIIIIIIIIIIIIII LOVE it! ^^^^^^^^^^^^^^

                                      2. re: John E.

                                        Not so fast . . . Steamed lobster dipped in a fresh aioli is amazing. (Then again, my most recent accompaniment was drawn butter with a couple dots of Dave's Insanity mixed in.)

                                        1. re: John E.

                                          John, what hot dish is to you lobster is to me.
                                          The definition of ufta? Butter on a lobster role.
                                          What do you put on lutefisk, mayo or butter?

                                          1. re: Passadumkeg

                                            That would be butter, but I've never tried it nor have I ever declined it. I've just never been to a function where it was served. I suppose I would try one bite just to say I did it. (Unless it had mayo on it).

                                            I realize many lobster rolls have mayo on them, I just never understood masking the lobster flavor with it (even if you like mayo).

                                            I also have seen on travel/food shows lobster rolls without the mayo, just butter, although I don't remember what the locations were.