·      4  1.25-1.5lb Lobsters

·      2 Shallots finely minced

·      2 cups white wine

·      kosher Salt

·      Pepper

·      3 egg (2 yolks, 1 whole)

·      Juice from ¼ large lemon

·      1 cup Olive Oil

·      6 New England Style Hot Dog Buns

·      1 stick of Butter

·      1 head of Bibb lettuce

·      2 T toasted celery seeds (optional)

Now a lobster Roll is typically a lobster roll.  There are few variables we seem to compare (price, size, and lobster to filling ratio) but,  for the most part the taste is the same.  I say this living in Boston, being spoiled with high quality fresh seafood available at all times so I apologize to those of you who are ocean locked.

Now with the availability of fresh lobster there isn’t really anything truly needed or desired to shake things up with this New England classic and for good reason.  Lobster + Mayo on a buttery hot dog bun (top-split) with a slab of Bibb lettuce, maybe a little celery (I prefer the seed as to not take up filler) and you got a great taste of summer of New England in your hand.  Not to mention one of the priciest sandwiched per sq. inch.

As great as your everyday lobster roll is, I can assure you Lobster + Lobster Mayo = Greatness.  Brining more delicious lobster taste and flavor to your simple roll without disturbing any of the flavor of new age lobster rolls that need to get dressed up to enjoy.  You can even save any extra lobster mayonnaise to get that fresh seafood taste on anything.

Thanks to James McCallugh for tell me his Idea for lobster oil and butter.  For if you have lobster oil you might as well make Lobster mayonnaise.

Feeds 6 Hungry People

1.     Preheat Oven to 350.  To start we need to cook the lobsters, after much research I have found that a quick steam, followed by a long roast of east lobster is the best way to go.  The quick steam allows the meat to settle before it gets attached to the shell, while the following slow roasting allows the meats to stay succulent without ending up floating around in a pot of water. 

2.     If you got seaweed great, if not your still in good shape.  Place the seaweed in a large pot and fill with water just enough to cover the seaweed (about 1 inch).  Place cooling pan nearby.

3.     Turn the flame on high and wait until the water is just about boiling and add 1 lobster (If you have a big pot you can fit two but its is fine to do these in 4 batch).  Cook for 1 minute on each side and transfer to baking sheet

4.     Repeat the process for all 4 lobster and line them all on 1 baking sheet.  You can take the seaweed from the pots and cover the lobsters with it as they bake, but it is not necessary.

5.     Bake at 350 from 20 minutes or until the internal temp of each lobster reads 135.

6.     Discard seaweed and let the lobsters sit for 5-10 mixtures to settle

7.     Run each lobster under cold water until they are easy to handle  and begin to shuck the lobster.

 *Don’t know how? Watch here for detailed instructions on shucking.

8.     As you separate the tails do so over a large bowl to reserve to tomalley liquid from the inside, scraping each bit out of the body.

9.     Once you have removed all the lobster place in a storage container and refrigerate, its time to make the mayo.

10. Heat a large sauté pan over high heat, add olive oil, wait until the oil shimmers and add enough shallots to sauté in your pan without overcrowding and steaming

11. As the shallots start to cook pour in the white wine and reduce to almost nothing

12. Add in tomalley juice and lobster innards and reduce by half, scrapping the bottom of the pan for bits.

13. Strain the liquid through a finely meshed sieve pressing the solids to get all the liquid out


15. Once the liquid its cooled crack two egg yolks and 1 egg in a large bowl, whisk until they peak.  Add lemon juice, Dijon and a pinch of salt and pepper, continue to whisk

16. As you see some air start to enter the yolks, slowing and consistently start pouring in Olive as you continually whisk, emulsifying the oil and egg yolk to form mayonnaise.

17. Continue to add oil while whisking to thicken the mixture until it start to resemble really yellow mayo.

18. Take a second to taste to get an idea of where your mayo stands, go back to whisking while slowly pouring in the tomalley liquid.  Continually stop and taste until you get the desired taste but remember your adding more liquid so be careful as to no end up with runny mayonnaise.

19. Once you mayo taste like the sea and lobster season with salt and pepper and place in the fridge

20. Place Hot Dog buns on a cooling rack, cover with a “healthy” amount of butter and bake for 3-5 minutes until the buns are golden brown (this can also be done on a Panini press or dare a say it a George Forman grill).

21. Remove lobster from fridge and roughly chop (try to cut through any muscle fibers if you can as this will make for less chewing and a more tender feel to the lobster)

22. Combine ¼ of the mayo add to lobster and mix.  Continue to combine a little mayo and meat at a time until you reach your desired consistency.  Save any unused mayo as it will be good for a few days and goes great with anything.

23. Remove buns from the oven and place on a cool plate. 

24. To Serve place leaf of lettuce on the bottom of your roll fill with delicious lobster salad and garnish with toasted celery seeds.

For me this would go perfect with a side of crispy fries or onion rings and a Frappe, if you are watching the calories try a summer veggie side salad and some lemonade (stevia sweetened).

I used this in my end of summer seafood bash and used my leftovers to make dumplings, Email me for that recipe.

If you have the time could you please nominate our pop-ups for The Boston Calendar Awards as a food special. We really appreciate the support.

Also our next dinner is tentatively September 6th so email me if you have any suggestions of what you would like to see on the menu.  Hope to see you all there.