There are lots of lobster roll variants out there but I have based mine on the original recipe using a lemon mayonnaise and crisp lettuce to balance the sweet lobster meat. 

Ingredients

• 1 Lobster (average size will make 2 rolls)
• 2 White bread rolls
• 4 Tbsp Mayonnaise
• 1 Tsp finely chopped parsley (optional)
• Juice of ½ a lemon
• Shredded lettuce for garnish
• Butter
• Pinch of salt
• Pinch of black or white pepper
• Cayenne pepper to finish

The main ingredient is of course the lobster. Now you could buy a fresh live one, cook it and leave it to cool. If you do this then follow the cooking instructions as no two lobsters are the same. Just as good and much more convenient is to get a cooked frozen lobster. Do remember that to fully defrost your lobster can take overnight or longer.

When your lobster is ready remove all the meat from the lobster tail and claws and chop into chunks about the same size as the top half of you thumb. If you have the proper tools to break through the lobster shell use them. If you don’t then cracking the claws with the back edge of a knife works well, just be careful.

Once extracted, put the meat to one side. Add the mayonnaise, parsley, a little squeeze of lemon juice, salt and pepper into a bowl and mix thoroughly, now taste. The lemon should just cut through the creaminess of the mayo. Feel free to adjust to your taste by either adding more mayo or lemon juice.

Now add the lobster and mix so that the meat is covered. Leave in the fridge for 30 minutes to an hour, just enough time to let the flavours meld. Prepare the lettuce and slice thinly. I usually do this a little in advance of building the sandwich to let the lettuce dry after washing.

You can use a soft roll but I like a nice crusty French bread roll. I think the crispy bread is a great partner for the soft, saucy filling. Slice the bread lengthways and lightly butter the face on both pieces. Place face down in a frying pan on a medium heat and gently toast the faces of the bread until you have a golden buttery crust.

Now you are ready to build you roll! Once you put the lobster mix in, dust a very small amount of cayenne pepper over it. You can use paprika but you will get a more “smoky” flavour rather than a little kick of spicy heat. Finish by topping with the lettuce.

If you are a lobster lover (and let’s face it who isn’t) and haven’t tried this sandwich yet then give it a go and you will soon see why it has become such a global hit. Remember to tell me about your lobster roll experiences in the comments below. Also please share if you have you own great lobster roll recipe.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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