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Lobster roll recipe

Barbarella Jun 24, 2010 07:38 AM

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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    fourunder RE: Barbarella Jun 24, 2010 07:46 AM

    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 gourmet.com


    1 Reply
    1. re: fourunder
      JerzeyShore RE: fourunder Jun 24, 2010 10:37 AM

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

    2. Veggo RE: Barbarella Jun 24, 2010 08:04 AM

      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
        Passadumkeg RE: Veggo Jun 24, 2010 07:28 PM

        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
          kattyeyes RE: Passadumkeg Jun 24, 2010 08:33 PM

          Don't mess with the Land of Steady Habits, Marco...you 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
            c oliver RE: kattyeyes Jun 24, 2010 08:37 PM

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

            1. re: c oliver
              kattyeyes RE: c oliver Jun 24, 2010 08:43 PM

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

              1. re: kattyeyes
                c oliver RE: kattyeyes Jun 24, 2010 09:01 PM

                As you will be outside of CT :)

                1. re: kattyeyes
                  Passadumkeg RE: kattyeyes Jun 24, 2010 09:27 PM

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

              2. re: kattyeyes
                Passadumkeg RE: kattyeyes Jun 24, 2010 09:14 PM

                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
                  kattyeyes RE: Passadumkeg Jun 25, 2010 06:07 AM

                  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
                    Gio RE: kattyeyes Jun 25, 2010 06:36 AM

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

              3. re: Passadumkeg
                darklyglimmer RE: Passadumkeg Jun 25, 2010 09:38 AM

                +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
                  Veggo RE: Passadumkeg Jun 25, 2010 09:38 AM

                  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
                    Passadumkeg RE: Veggo Jun 25, 2010 05:14 PM

                    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.

              4. mschow RE: Barbarella Jun 24, 2010 08:07 AM

                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
                  c oliver RE: mschow Jun 24, 2010 08:21 AM

                  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
                    Veggo RE: c oliver Jun 24, 2010 08:33 AM

                    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
                      c oliver RE: Veggo Jun 24, 2010 08:47 AM

                      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
                        JerzeyShore RE: Veggo Jun 24, 2010 10:34 AM

                        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
                          MGZ RE: JerzeyShore Jun 24, 2010 11:25 AM

                          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
                            Passadumkeg RE: JerzeyShore Jun 24, 2010 07:31 PM

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

                      2. re: mschow
                        johnpm RE: mschow Jun 24, 2010 08:21 AM

                        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
                          cantkick RE: mschow Jun 24, 2010 08:35 AM

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

                          1. re: cantkick
                            MGZ RE: cantkick Jun 24, 2010 09:51 AM

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

                            1. re: cantkick
                              mschow RE: cantkick Jun 24, 2010 11:55 AM

                              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. Aravisea RE: Barbarella Jun 25, 2010 06:33 AM

                            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. John E. RE: Barbarella Jun 25, 2010 08:25 AM

                              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.
                                c oliver RE: John E. Jun 25, 2010 08:41 AM

                                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
                                  John E. RE: c oliver Jun 25, 2010 10:54 AM

                                  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.
                                    iL Divo RE: John E. Jun 25, 2010 11:18 AM

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

                                    1. re: John E.
                                      c oliver RE: John E. Jun 25, 2010 02:49 PM

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

                                      1. re: c oliver
                                        iL Divo RE: c oliver Jun 25, 2010 02:53 PM

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

                                        1. re: iL Divo
                                          c oliver RE: iL Divo Jun 25, 2010 02:59 PM


                                          1. re: iL Divo
                                            MGZ RE: iL Divo Jun 26, 2010 05:40 AM

                                            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
                                              iL Divo RE: MGZ Jun 26, 2010 07:44 AM

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

                                              1. re: MGZ
                                                iL Divo RE: MGZ Jun 26, 2010 07:48 AM

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

                                      2. re: John E.
                                        MGZ RE: John E. Jun 25, 2010 08:45 AM

                                        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.
                                          Passadumkeg RE: John E. Jun 25, 2010 05:17 PM

                                          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
                                            John E. RE: Passadumkeg Jun 25, 2010 06:54 PM

                                            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.

                                        2. iL Divo RE: Barbarella Jun 25, 2010 08:48 AM

                                          watched too many shows on the subject and eaten not nearly enough [is there ever a time when you could say you've had enough lobstah? I think not] to be able to comment on a recipe or a how to.

                                          all I've ever heard is to keep it simple. hot dog buns:then a mixture of:
                                          mayo/lobster meat/celery/salt/pepper.

                                          1 Reply
                                          1. re: iL Divo
                                            Passadumkeg RE: iL Divo Jun 25, 2010 05:18 PM

                                            Hold the celery, a notorious filler at tourist joints.

                                          2. hannaone RE: Barbarella Jun 25, 2010 09:53 AM

                                            Then you've got Korean style lobster rolls -

                                            Fresh lightly toasted kim (seaweed sheets).
                                            A thin layer of sesame oil dressed steamed white rice.
                                            A couple of very thin strips of celery, carrot, and either cucumber or pickled daikon.
                                            A healthy helping of lobster meat, lightly brushed with toasted sesame oil, then steamed (or grilled). (optionally a very light drizzle of butter)
                                            A light sprinkle of toasted sesame seeds.

                                            Roll up and slice.
                                            Serve with a butter/soy sauce dip.
                                            Eat with fingers.

                                            7 Replies
                                            1. re: hannaone
                                              kattyeyes RE: hannaone Jun 25, 2010 09:58 AM

                                              I'd like yours instead, hannaone, hands down. That sounds fantastic!!!

                                              1. re: kattyeyes
                                                hannaone RE: kattyeyes Jun 25, 2010 10:42 AM

                                                Korean Kimbap is very good, and the best thing about it is you can use just about anything you want to make it.


                                                If you want to get fancy with it -


                                              2. re: hannaone
                                                Passadumkeg RE: hannaone Jun 25, 2010 05:19 PM

                                                I put kim che on my lobster rolls when I miss my kids.

                                                1. re: Passadumkeg
                                                  kattyeyes RE: Passadumkeg Jun 25, 2010 05:55 PM

                                                  Your new avatar is freakin' me out!!!

                                                  1. re: kattyeyes
                                                    Passadumkeg RE: kattyeyes Jun 25, 2010 07:30 PM

                                                    Heh, heh, heh. What's creepier is we ate that lobster on my birthday.

                                                  2. re: Passadumkeg
                                                    hannaone RE: Passadumkeg Jun 25, 2010 06:17 PM

                                                    Kimchi makes almost anything better.

                                                    1. re: Passadumkeg
                                                      iL Divo RE: Passadumkeg Jun 26, 2010 07:48 AM

                                                      o Lord :(

                                                  3. pikawicca RE: Barbarella Jun 25, 2010 07:37 PM

                                                    Butter the roll before grilling. Hold the celery -- ick! Just lobster and Hellman's,

                                                    3 Replies
                                                    1. re: pikawicca
                                                      Passadumkeg RE: pikawicca Jun 25, 2010 07:49 PM

                                                      Caine's in New England, so sez me Brahmin mother-in-law.

                                                      1. re: Passadumkeg
                                                        Veggo RE: Passadumkeg Jun 26, 2010 05:49 AM

                                                        Cain's in New England, so sez me Brahmin friend Ms. Cain....:)

                                                        1. re: Veggo
                                                          Passadumkeg RE: Veggo Jun 26, 2010 06:09 AM

                                                          Ooooo, he says w/ pinky in the air.
                                                          Let me quote my lovely quintessential Yankee wife, "Butter, huh, I've never had one; butter, mayo, who cares as long as it tastes good. It's like the real chowder question, one can argue for ever." What a smart woman. (Except she married me.) I must admit, in open minded chowdom, I am intrigued. When Dogracs come up, we, a Texan and a Jersey/Pennsy boy will have to do a taste comparison w/ left over lobbers.
                                                          To be continued.
                                                          ps MGZ, my MIL was a CC Camel.

                                                    2. iL Divo RE: Barbarella Jun 26, 2010 07:50 AM

                                                      well all I can say is I'll take the challenge in August when hubby and I head up north east. I plan on doin sum tastin up dare............buttah vs mayo

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