A lobster roll is simple to make. There are a couple of things that make a perfect roll: minimal mayonnaise and generously buttered and toasted rolls. The hardest part is just preparing the lobsters and extracting all that good meat out of every nook and cranny. It gets a bit messy but I personally find it fun picking through the shells. Just try not to eat all the meat before it makes it into the sandwich!

Lobster roll | HonestlyYUM

Start by cooking your lobsters. Allow them to cool before extracting the meat.

Lobster

To remove the tail meat, start by detaching the tail by twisting the head and tail in opposite directions. Place the tail on its side and using the palm of your hand push down to crack the shell in half.

Removing lobster tail

Pry open the shell and remove the tail.

Removing lobster tail

Using the back of the knife and crack the claw shell open. Remove the meat. Also, don’t forget about the meat in those little legs! Use a rolling pin and roll from the tip of the leg up, squeezing the meat out. Like a straw o’ lobster meat!

Claw meat

Chop the lobster meat in large chunks. Add the mayonnaise, lemon juice, chives, and a small pinch of salt. Toss to mix. Aggressively butter your bread and toast on a pan.

Lobster roll bread

Pile the lobster meat into the buns.

Lobster rolls | HonestlyYUM

Serve with a side of chips and enjoy!

Lobster rolls

LOBSTER ROLL

Ingredients:

  • 2 live lobsters (cooking instructions here), or about 2 1/2 cups of lobster meat
  • 3 tablespoons of mayonnaise
  • juice of one small lemon
  • 1 tablespoon of chives, chopped
  • pinch of kosher salt
  • 4 lobster roll buns

Directions:

  • Cook lobsters.
  • Once cooled, remove the tail by twisting the head and tail in opposite directions
  • Lay the tail on its side and using the palm of your hand press the shell until it cracks. Pry open the tail and remove the tail meat.
  • Using the back of a knife, smash the claw until it cracks in several places and remove the meat.
  • Using a rolling pin, roll the meat out of the legs from the ends of the legs to the opening.
  • Chop the lobster meat into large chunks.
  • In a medium bowl, add mayonnaise, lemon juice, chives and salt and mix.
  • Butter the sides of the buns and toast in a pan on medium high heat until golden brown.
  • Pile lobster meat onto buns.

(images by HonestlyYUM)