Traditional Maritime Lobster Roll

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Serves: 4 Prep Time: 15 Minutes Cooking Time: 15 Minutes

Ingredients

As I mentioned, this roll has success when using the freshest ingredients possible. From the lobster, to the mayo, to the rich dense potato bread. The reason this sandwich is so popular is because of this seasonal experience so make it when it is possible to have the freshest lobster possible. Normally during the summer months, in Canada any way.

Fresh Mayo:

1 large egg yolk, at room temperature
2 teaspoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
1 teaspoon cold water
¾ cup canola oil

Lobster Roll Filling:

2 fresh live lobsters
1 tbsp freshly minced chives
1/4 tsp of mild curry powder
1/4 cup finely diced celery
1/8 tsp paprika
1 tsp finely chopped fresh tarragon
1/4 cup of homemade mayo
salt and pepper to taste
4 butter lettuce leaves

Lobster Roll Buns:

4 potato rolls or fresh hot dog buns. (I prefer potato rolls as they have a nice dense texture that holds up to the heavy lobster filling and gives each bite a distinct chew)
2 Tbsp of fresh garlic butter

Instructions

Mayo:

In this recipe, step one is making the mayo. Before it comes across as daunting I need to re-enforce that this can be done in a food processor OR by hand. It is simple. Just add the first 5 ingredients. Mix until they begin to thicken. Then in a slow steady stream whisk in the canola oil. If using the food processor add via the small oil valve in the top. The mayo will thicken to the consistency of a fresh peanut butter.

Lobster Prep:

Take your live lobster, and place it in a pot of heavily salted, boiling water. Cook for 5 minutes. Remove and let it cool slightly until you can easily handle it.
Cut your lobster in half lengthwise. Remove any of the stomach contents (The green stuff) and any Roe (the red stuff) Some folks love that part of the lobster but sadly I am not one so I just discard it.
Place your BBQ on Medium high setting and allow to heat up while your lobster is cooling down.
When hot, place your lobster cut side down and grill for about 3 minutes. Flip over and grill for 2 more minutes. Remove from heat. Allow too cool. Then de-shell. (See my “How to eat a Lobster” post for dismantling a lobster here.) You basically want the tail meat, the claw meat, and the knuckle meat. True maritimers will take the meat from the back of the lobster, the little legs, and the tail segments but I find that fussy for this purpose so I save those parts for my lobster stock.
Once you have the lobster meat, dice it up in chunks. Add the mayo, the celery, the chives, the curry powder, the tarragon, salt and pepper. Stir to combine and give it a taste. Add more salt or pepper as needed. Set aside.

Bun Prep:

Take your potato roll or hot dog roll and on the outside flat edges, smear some garlic butter.
Place the buns on the grill and toast until nice and softly crisp with a slight golden color.
Remove from heat and set aside.

Assembly:

Take your bun and line it with the lettuce.
Scope your lobster filling into it evenly spreading from one end to the other.
Sprinkle with some paprika and a hint of Maldon salt.
Serve with some fresh coleslaw or potato salad, a cold lager, and enjoy!

Traditional Maritime Lobster Roll