I devoured three lobster rolls yesterday and said to myself, This is livin’. A lobster roll encompasses everything I love about summer. It’s salty brine flavor with a touch of lemon, dill and mayo are uncomplicated and blissful. I’ve made lobster rolls twice already this month. Greg and I had a round on 4th of July and I made 10 more to watch the start of the Marblehead to Halifax Ocean Race on Sunday. I prefer the buns to be toasted with butter but if your headed out for a picnic either leave the lobster salad and roll separate and fill when your ready or fill and pack in a chilled cooler.
First off I don’t make huge lobster rolls. I would rather have two then one with overflowing meat. I got 10 rolls out of 6 1 ¼ lb lobsters. I would guestimate that’s about ½ lb per roll. I don’t make an exact recipe because it’s really to your taste and depends on how much meat you have. Just don’t go crazy. Keep it light and simple.
split top rolls
You can buy lobster meat pre-shucked but it’s a lot way more fun to boil them yourselves. Get a big pot of water up to rolling boil and drop them in for about 10 minutes per pound; add 6 minutes for each additional pound. I cooked my 1 ¼ lobsters for about 12 minutes. Pull them out of the water with tongs when they’re bright red and rinse with cool water. Shuck the meat into a bowl and add lemon, dill, and mayo. When I made the lobster rolls for Sunday’s race; I boiled and shucked them the night before and added everything else just minutes before we left. You don’t want your meat getting too weighed down by the mayo. The fresher the better! Enjoy!
p.s. we also had lobster rolls for New Year’s Eve. Some say the meat is sweeter in the winter! Maybe because it’s reminds us of summer?
A short video of sailboat tacking to make mark.