Lobster Joint (1073 Manhattan Ave.) has shared their recipe for their classic New England-style lobster roll, which includes cooked, chilled lobster meat dressed in a herbed mayonnaise on a buttered hot dog roll.
Lobster Joint serves other variations of a lobster roll, including a Connecticut-style roll and a Mexican roll, but the owner of Lobster Joint said the classic New England roll is the most popular.
See how to make Lobster Joint’s classic New England-style lobster roll below. Find last week’s Community Cookbook recipe here.
Lobster Joint’s New England Lobster Roll
Makes 4 lobster rolls
2 1.5 pound live lobsters or 1 pound of frozen lobster meat (1.5lb. lobsters give .5lb. of lobster meat each)
1 cup of regular mayonnaise
1/4 of a cup of very thin sliced celery
1 tablespoon of fresh lemon juice
1 tablespoon of finely chopped tarragon, parsley and chives
1 pinch of salt and pepper
For lobster meat from live lobsters:
- Start with 2 whole live 1.5 pound lobsters purchased from your local grocer.
- For live lobsters, poach them in boiling water for 12 minutes with some vegetables if you have them on hand.
- Shuck the meat from the tail, legs and claws.
- Chill the meat and then break into bite size pieces.
For frozen lobster meat:
- Thaw the frozen meat in the refrigerator for one day.
- Drain the meat for 15 minutes in a colander. (There will be a little water.)
- Mix all the ingredients (except for lobster meat) in a bowl and refrigerate for a couple of hours to allow flavors to marinate.
- Add lobster meat and coat well by tossing with a gloved hand.
*The hot dog bun can be brioche or regular, but it is preferable to be New England style, meaning top sliced with sides that are exposed for easy toasting.
- Spread butter and a sprinkle of salt on each side of the hot dog bun and griddle in a pan until golden brown.
- Open the top of the warm bun and add 1/4 of a pound of the chilled dressed lobster meat for each roll.
- Toss a pickle spear and some chips on the side and enjoy an amazing summer treat!