Every summer, when I was growing up in New Brunswick, we’d drive to Maine to go back-to-school shopping. We’d head along the coast, making frequent pit stops, and eventually end up in New England (my dad’s a Patriots fan, so Boston was a place we’d visit regularly). Thinking about it makes me nostalgic. The sea air, the family road trip, the cross-border shopping (the infamous Abercrombie and Fitch outlet in Freeport, Maine — IYKYK), but what I remember most is the food. Lobster rolls truly have a special place in my heart, not only for the memories but because they are just so damn good.
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TBH, I love lobster in just about every form, but there’s something about fresh chunks of lobster tucked into a warm, buttery hot dog bun that makes this dish my summer go-to. Now, I avoid gluten as much as I can (I’m intolerant, not celiac), so I happily swap in gluten-free pasta and bread. But lobster rolls? That’s one dish where I’m not giving up the real deal. A toasted, buttered bun is non-negotiable here.
Recipe: Easy East Coast clam spaghetti
Classic summer lobster rolls recipe
Recipe courtesy of Hexclad, by Laura Rege, edited by FLEETSTREET.
Makes 4 servings.
Ingredients
- 4 New England-style hot dog buns (meaning big!)
- 1 ½ lb cooked lobster meat, cut into bite-size chunks and cooled
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 small celery stalk, finely diced
- 4 crisp lettuce leaves (Boston or romaine work well)
- 1 tbsp chopped fresh chives or parsley, plus more to garnish
- 2 tbsp salted butter, melted
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Here’s how to put more fish on your dish for nutritious noshing.
Instructions
- In a medium bowl, stir together mayonnaise, lemon juice, celery, and half the chives. Fold in lobster meat gently so it stays chunky. Season with salt and pepper.
- Heat a skillet over medium heat. Brush the outside of each bun with melted butter and grill until golden on both sides.
- Lay a lettuce leaf on each bun half, then fill generously with the lobster mixture. Sprinkle with remaining chives.
- Serve right away, preferably outside in the sunshine, with a side of chips or salad greens.
Lobster roll tips from an East Coaster
- If cooking whole lobster isn’t part of your cooking repertoire (cracking shells and pulling the meat isn’t for everyone), I recommend buying frozen lobster roll meat. It’s easier and still tastes delicious.
- I personally don’t like to use a wooden cutting board when prepping lobster. The juices can linger in wood and leave behind a fishy smell if not cleaned thoroughly.
- Toast your buns in a non-stick skillet (my fave is the HexClad 12in frying pan), so they turn evenly golden and buttery.
- Squeeze lemon over the top just before serving makes all the flavours pop.
- Pair with salty kettle chips, the crunch next to the buttery roll is unbeatable.
Nutrients per serving: 318 calories, 13 g fat, 7 g carbohydrates (3 g sugar, 3 g fibre), and 22 g protein.