How To make Lobster Rolls

How To Make A Lobster Roll | Maine Lobster Now

Take a dive into our delicious Lobster Roll Kit! Here, we have our 6 Pack-Lobster Roll Kit that includes 1 pound of fresh lobster meat, 6 rolls, Hellmann’s Real Mayonnaise, Kate’s Sea Salted butter, and Cape Cod Chips. The 1 pound of lobster meat divides amazingly between the 6 rolls and provides a very filling roll for you and your friends & family to enjoy!

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Easy Lobster Roll || TERRI-ANN’S KITCHEN

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Lobster Rolls Recipe

Ingredients List
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500g lobster
1/2 tsp salt, black pepper, mixed herbs and chilli flakes
1-2 tbsp butter
2 brioche rolls
2 tbsp mayo
1 tsp fresh lime juice
1/2 tsp smoked paprika + more for garnishing later
Fresh Chives

Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri

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Homemade Lobster Rolls with Hollandaise | Chuds BBQ

Lobster Rolls with a Chuddy twist! I venture back home to New England to recreate the regional sandwich of my youth.

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Easy lobster roll recipe

Lobster rolls for dinner on the @nomadgrills.
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These were so delicious, that Smokey ness from that charcoal sear is next level.
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Ingredients
6 small lobster tails
1/2 stick butter
3 garlic cloves
1/2 shallot
1 celery stalk
Zest of 2 lemons
6 chive leaves
Salt and pepper to season
1/4 cup mayo
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Musician: ASHUTOSH
Site:

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#lobster #lobsterroll #shorts

New England Lobster Rolls

Paying tribute to the king of sea meats the New England way: Lobster Roll on a homemade squishy bun. Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code lagerstrom to get 20% off your first order!

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--RECIPE--
LOBSTER ROLL FILLING:
▪600g/1.5lbs lobster meat (two 2-2.5lb whole live lobsters)
▪120g or 1/2c mayo
▪20g or 1/2c minced chives
▪10g or 2tsp kosher salt
▪4g or 1.5tsp black pepper
▪Zest 1 lemon
▪15g or 1Tbsp lemon juice

To cook lobster, freeze lobsters for 15mins. Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C. Add lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C. Remove from water and allow to cool. If using lobster tails, cool in an ice bath. Remove meat from shells.

Cut meat into large rustic chunks and place in bowl. Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.

--
BUN:
(makes 10 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.

▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
▪Melted butter (to brush on top)

Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.

Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.

The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.

It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.

To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter.


MAYO:
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)

Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.

PUTTING IT TOGETHER:
Spread butter on sides of roll and toast until golden brown. Cut bun top down, line with lettuce, and load with generous portion of lobster salad. Garnish with black pepper and minced chives.

LINKS:
Perfect Burger Bun Video:
Mayo Recipe:
Kitchen Scissors:

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#lobsterroll #poachedlobster #sandwich

CHAPTERS:
0:00 INTRO
0:23 Cooking the lobster
3:55 Picking the lobster meat
6:19 Misen knife ad
7:19 Making the bun
10:12 Dressing the lobster meat
11:58 Putting it together
13:13 Let’s eat this thing


**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Uncle Roger Learn To Make Lobster Roll (ft. NICK DIGIOVANNI)

Uncle Nick (@NickDiGiovanni) teach Uncle Roger how to make Lobster Roll, Nick's hometown dish from Boston.

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Edited by: Nigel Ng and Frankie Lowe

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