Traditional Maine Lobster Roll

It’s hard to improve upon the traditional Maine lobster roll recipe; the very same lobster roll recipe that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Maine and Massachusetts coastline. Sometimes simple is just simply the best. Nothing is better than the pure, sweet taste of lobster.

There are a couple of tricks if you want authenticity. You must use fresh, Maine lobster. And if you want an overflowing lobster roll you can eat with a fork, plan on one 1¼ pound lobster per roll. And if at all possible, make sure you use New England style split-top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

Preparing Live Maine Lobster

1. For four people, order four 1¼ pound lobsters online for home delivery.
2. Steam the lobster in a large kettle with steaming rack filled with about 2-3 inches of cold water.
3. Add two tablespoons of sea salt and bring water to roiling boil.
4. Place the lobster head first into the kettle and steam about 10 to 12 minutes.
5. Remove the lobster and open the cooked tail, claws, knuckles, and legs with a large chef’s knife.
6. Remove any cartilage or veins from the tail.

Alternatively, you may purchase and use 1 pound of freshly cooked Maine lobster meat already out of the shell. Do not use frozen lobster meat if you can avoid it.