[schema type=”recipe” name=”CLASSIC MAINE LOBSTER ROLL RECIPE” author=”Christina Lemieux” pubdate=”2015-10-02″ image=”http://www.maine-lylobster.com/wp-content/uploads/2012/06/206736_194104737292767_763343_n-e1434316987439.jpg” description=”A good Maine lobster roll recipe is a simple one. You just need butter, bread roll, a handful of lobster meat and mayo. Unless your starting point is live lobster – then you’ll also need a pot and some water! My lobster roll-making method is basic but authentic. It’s the way my family have always made lobster rolls and it’s so simple it feels a bit strange to write it out as a recipe. That said, I appreciate I’m part of a minority of people who know how to make a Maine lobster roll with their eyes closed so herewith is my Maine lobster roll recipe. ” prepmins=”20″ yield=”1 lobster roll” ingrt_1=”The meat from one small lobster, preferably a new shell (shedder) Maine lobster” ingrt_2=”a generous dollop of mayonnaise” ingrt_3=”butter” ingrt_4=”A split-top hot dog bun (I prefer J.J. Nissan hot dog buns)” instructions=”Tear the lobster meat into chunks about the size of a quarter and place in a small bowl. Mix in just enough mayonnaise to coat the lobster (I’m talking a whisper of mayonnaise. You want to let the lobster meat speak for itself.) Slather both sides of your split-top hot dog bun with butter and griddle it in a frying pan or griddle pan until golden brown. Then stuff the dressed lobster meat into the bun until it’s almost overflowing. If you are working with fresh Maine lobster meat, there really is no need for additional garnishes, though some people like to add a dash of lemon or celery salt (a dash of celery salt is actually quite nice – just go easy on it). Serve with cole slaw or some chips and a crisp dill pickle.” ]
If you’d like to learn where to get the best lobster rolls in Maine, click here.
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