Lobster Roll

Being from New England, most recipes up there are relatively simple like this one. The key to enhance this is to year New England style hot dog rolls . They are batch cooked with sliced open sided rolls which are then thrown on a flat top or in a pan toasted with butter yielding a a nicely toasted roll on either side, really enhances the experience

My whole family really enjoyed these. The only thing I would suggest is to make sure your Lobster meat is dry after shelling it and rinsing. It would have not been a little watery if I had. Otherwise the recipe is spot on. I used regular Hellmans and Franks hot sauce. If you use extra hot sauce, I suggest taking away a tiny bit of salt.

i made this with shrimp i picked up cooked already from whole foods and was great for a weekend lunch.

If the recipe calls for 4 cups of lobster meat and yields 4 servings, shouldn't each serving be at least 1 cup full of the mixture?

I live in New England so I've had my share of lobster rolls. I read a Maine magazine article naming the state's restaurants with the best lobster rolls. so in my travels I went around to most of those restaurants, and nothing was as yummy as this recipe! This is by far the best lobster roll recipe I have come across. I have been making this recipe since it was first published in 2001. Most other recipes are either too plain or have too much mayo and other ingredients that you taste instead of the lobster.