Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Neptune Oyster in Boston and Red's Eats in Maine, on which this recipe is based, are Mary-Frances Heck's two favorite lobster rolls, and both give the option of butter or mayo. Offering that choice means they can't hide anything about the quality of their lobster.

Mary-Frances Heck
Recipe by Cooking Light July 2016

Gallery

Greg Dupree; Styling: Audrey Davis

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Serves 4 (serving size: 1 lobster roll)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 inch of water to a boil in a large stockpot over high heat. Place lobsters in the stockpot, cover, and steam until shells are bright red, 8 to 10 minutes. Remove with tongs; place on a rimmed baking sheet. When the lobsters are cool enough to handle (after about 20 minutes), snap off the claws, knuckles, and tails. Remove the meat, and chop into 1/4- to 1/2-inch pieces. (You should have 1 1/2 to 2 cups of meat.)

    Advertisement
  • Brush the outside of each bun with 3/4 teaspoon butter. Heat a skillet over medium-high heat. Place buns, buttered side down, in skillet; cook, turning once, until deep golden, 2 to 3 minutes on each side. Place buns on a platter. Add remaining 1 tablespoon butter to the hot skillet, and remove from heat. Add the lobster meat, and stir to coat. Stir in chives or tarragon.

  • Line the inside of each bun with 1 lettuce leaf, and divide lobster mixture among the buns. Serve sandwiches immediately.

Nutrition Facts

233 calories; fat 8g; saturated fat 4.2g; mono fat 2.1g; poly fat 1.1g; protein 18g; carbohydrates 21g; fiber 1g; cholesterol 121mg; iron 2mg; sodium 613mg; calcium 147mg; sugars 3g; added sugar 2g.
Advertisement
Advertisement