How to Make Lobster Rolls
December 29, 2011
•Le Cordon Bleu
•St. Louis
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How to Make Lobster Rolls
Outside of the New York or Chicago-style pizza debate, there is no bigger argument in the culinary arts world than which is the best sandwich. New Yorkers may say a New York-style hot dog with sauerkraut and mustard. Chicagoans may say the Italian beef sandwich. Angelinos may say the French dip. Those of us from St. Louis may say the Chinese restaurant special, the St. Paul sandwich. And, of course, Philadelphians will say the Philly cheesesteak.
For our money, however, the best sandwich ever is the traditional Maine lobster roll. What makes it so special? Lobster, of course. Lobster is a hard and expensive thing to come by here in the heart of the Midwest, but a lobster roll is worth the expense. Ask any St. Louis cooking school student to name their favorite protein, and chances are they’ll say lobster. It’s sweet and creamy texture makes it a decadent luxury that elevates the simple lobster roll to a true culinary arts experience.
To Add Mayo, Or Not to Add Mayo
Sadly, there is a phenomenon that afflicts many in the culinary world, both professionals and home cooks alike. And that dreaded affliction is the desire to treat lobster like tuna and slather it in mayonnaise and add celery and other ingredients. Don’t do it!
Even the lightest dousing of mayo is too strong for the delicate lobster. And just like the battle of pizza between Chicago and New York, there is a battle in Maine between those who favor mayo and those who favor butter. If it wasn’t clear enough already, we prefer butter.
Lobster Roll Recipe
With only three ingredients, this sandwich couldn’t be simpler to make. But once you taste it, you’ll wonder where it’s been your whole life.
Ingredients:
- 4 cups of lobster meat from whole steamed lobsters (about 2 2-lb lobsters)
- 4 large romaine lettuce leafs
- 4 New England-style split-top hot dog buns
- ¼ pound of melted butter (1 stick)
- Some softened butter for spreading
Preparation:
- Prepare a stockpot with a steamer basket: Add a quart of water and 1 tablespoon of salt to the bottom and bring to a boil. Add steamer basket.
- Add the lobsters to the basket, cover tightly with the lid, and cook for about 15 minutes
- Let the lobster cool and remove all the meat from the tail, claws, and legs.
- Spread some butter on the buns and grill until golden brown.
- Place a romaine leaf in the buns.
- Add a cup of lobster meat to each.
- Serve with a side of melted butter.
That’s it. There’s nothing else to do. Garnish with a pickle and serve with chips or French fries. At Red’s Eat in Wiscasset, ME – widely regarded as the makers of the best lobster roll in the country – you get sides of melted butter and/or mayo. Neither is served on the sandwich. The lobster is just that good all by itself.
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