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. 🙂
- 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
- 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.
Calories: 2164kcal | Carbohydrates: 213g | Protein: 56g | Fat: 123g | Saturated Fat: 64g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 336mg | Sodium: 2974mg | Potassium: 919mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3259IU | Vitamin C: 13mg | Calcium: 329mg | Iron: 17mg