Name: Lobster Roll
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 2 cups butter (unsalted); 1 clove garlic (peeled and smashed); 1 fennel (stem, cut in half); 4 lobster tails (large (to yield 1 lb. meat after poaching)); ½ cup mayonnaise; ¼ cup parsley (chopped); ¼ cup fennel (stalk, small diced); 4 teaspoons red onion (small diced); ⅛ teaspoon celery salt (plus more to taste); lemon juice (to taste); 4 french sandwich rolls (I like Franciscan Intl); butter ((unsalted), melted)

When summer rolls around, it’s a sure sign that lobster season is here. There are so many ways to enjoy lobster, but my favorite is the Lobster Roll.

The key to making a delicious lobster roll is cooking the lobster well. I’ve found the best way to add flavor and moisture to the lobster is by poaching them. The lobster tails slowly poach in garlic-infused butter and are then mixed with a bit of mayonnaise, parsley, fennel, and red onion.

And…don’t forget to toast and butter the rolls before stuffing with lobster!

If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners on amazon. 🙂

Print Recipe

4.96 from 22 votes

Lobster Roll

Prep Time1

Cook Time1

Total Time2

Course: Main Course

Cuisine: American

Keyword: lobster, lobster roll, poached lobster

Servings: 4

Calories: 2164kcal

Ingredients

Poached lobster:

2 cups butter unsalted
1 clove garlic peeled and smashed
1 fennel stem, cut in half
4 lobster tails large (to yield 1 lb. meat after poaching)

Make roll:

½ cup mayonnaise
¼ cup parsley chopped
¼ cup fennel stalk, small diced
4 teaspoons red onion small diced
⅛ teaspoon celery salt plus more to taste
lemon juice to taste
4 french sandwich rolls I like Franciscan Intl
butter (unsalted), melted

Directions

Poach the lobster tails:
Melt butter in a large rimmed skillet on low heat. Add the garlic and fennel. Use a sharp knife to cut the lobster tails in half lengthwise. When butter reaches 160 to 180°F, add the lobster tails flesh-side down. Poach for 10 minutes, basting the tails occasionally with the butter. Flip tails over and cook for another 5 to 10 minutes, or until the lobster meat reaches 145°F. Transfer to a plate to cool
Make roll:
Remove cooled meat from tails and cut into small chunks. Place in a large bowl along with the mayonnaise, parsley, fennel, red onion, 1/8 teaspoon celery salt, and some lemon juice. Taste for seasoning and adjust to your liking.
Split the rolls leaving one side intact. Lay flat and toast until golden brown. Brush with melted butter and fill with lobster mixture. Serve immediately.

Nutrition

Tags: Recipes From Beach House Dinners Cookbook