Maine Style Lobster Rolls
Maine Style Lobster Rolls
Makes 4
3 min.
active cooking time
15 min.
total cooking time
A Maine-style lobster roll featuring chilled lobster meat lightly coated in mayo and tossed with celery, a touch of lemon and tarragon, all tucked into a buttered, toasted roll.
Ingredients
A note about gluten and dairy: When gluten-free buns are used, this recipe is gluten free. When buns are toasted without butter, this recipe is dairy free.
- Kowalski's Unsalted Butter, at room temperature, for toasting the buns
4
Kowalski's Hot Dog Buns (or gluten-free hot dog buns), sliced lengthwise ⅔ through the top
1 stalk
celery, minced
3 tbsp.
mayonnaise
1 tbsp. Kowalski's Freshly Squeezed Lemon Juice (from the Prepared Produce Case)
½ tsp.
dried tarragon
- freshly ground Kowalski's California Sea Salt and Black Peppercorns, to taste
12 oz.
fully cooked lobster meat (from about two 8 oz. shelled lobster tails), chopped
4 leaves
Bibb lettuce (optional)
- minced chives, for garnish (optional)
- lemon wedges, for serving (optional)
Directions
- Preheat a nonstick griddle to medium heat.
- Spread butter on cut sides of buns. Toast buns cut-side down until golden-brown (about 3 min.); set aside.
- In a small mixing bowl, stir together celery, mayonnaise and lemon juice until well combined.
- Season dressing with tarragon, salt and pepper.
- Fold lobster into dressing.
- Line each toasted bun with a lettuce leaf, if desired; divide lobster mixture among buns. Season with salt and pepper to taste.
- Garnish with chives and serve with lemon wedges, if desired.
Tasty Tips:
- To make mini lobster rolls, use Kowalski’s Dinner Rolls in place of the hot dog buns.
- Fully cooked, shelled lobster meat is available at the Seafood Counter – just ask!
To cook and shell your own lobster tails, use kitchen shears to cut the top shell of each tail down the center. Gently crack shells open; loosen the meat so it can be removed easily after cooking.
To Steam: Fit a large pot with a steamer basket; fill pot with water until the basket sits about ½" above the surface). Place tails in basket; cover pot with lid and steam until shells are bright red and meat is fully cooked (about 8 min.). Remove tails from basket; set aside to cool for 5 min.
To Bake: Preheat oven to 400°. Place tails on a parchment-lined baking sheet; bake until meat is opaque and firm (about 15 min.).
