The Best Maine Lobster Roll Recipe – Some Background
Whenever my father visits from New York, we go out to Rockport Lobster with a cooler and a freezer pack and buy a few fresh live lobsters. I boil them for dinner, and inevitably the kids don’t eat their lobster. They may eat some, but not all. So…. The next day I make lobster rolls. They are fantastic. I make them so that they are heaping and you need a fork to eat what falls over the side! Here is the recipe that my dad loves, the Best Maine Lobster Roll Recipe.
The Lobster Roll Basics: Lobster Cooking Temperature, Meat Extraction and more…
Andrea Geary in the Cook’s Illustrated Number 123, the July and August 2013 issue has a nicely terse yet entertaining and pertinently detailed article that covers the basics. The basics of lobster are extremely important if you haven’t cooked it before or if you haven’t cooked lobster very much. Ms Geary, with Cook’s usual highly practical black and white drawn illustrations makes it easy to quickly get on board and shove off. Cook’s Illustrated has this Lobster Roll article available in their online edition, as well as a nice lobster meat extraction video.
The Best Maine Lobster Roll Recipe: How Bad Could it Be? Do I need to know the basics?
The pitfalls to being unprepared for lobster are a few, but have serious consequences. You don’t want it undercooked for obvious reasons. It’s important to properly cook all shellfish and lobster is no exception.
My post here references other resources on the subject of Lobster Rolls to help you avoid those pitfalls. For cooking lobsters safely, and the best way to extract the lobster meat I refer the reader to the Cook’s Illustrated article. But, if you’re up on all that stuff, have your own method for measuring how much water you’ll need, the size of the pot and how to anesthetize the lobster if you’re squeamish about that sort of thing, then you can cut right to the recipe for the Best Maine Lobster Roll.
I call it the “Best” because what the heck – that’s what everyone seems to do in these online articles (it’s always “the best”). Anyway, I think it is, and so does my dad. So it’s not bragging.
The Secret About What is Truly THE Best Lobster Roll
Okay – here it is, the secret revealed: The truth is, if it’s fresh and made with care, the best lobster roll is made by someone else for you (but don’t tell anyone the secret – let them discover it by searching for “The Best Maine Lobster Roll”). Okay – so, how do I know the secret? I have objective proof of its truth. When we were little, my older brother used to tell my little sister that she made the best peanut butter and jelly sandwiches. Perhaps not coincidentally, full of pride at this great accomplishment for so young a person, she would gladly make him a sandwich whenever he asked. I was a little concerned that perhaps she and I were being exploited. I mean, what else could explain the fact that before she came along, and I quit making sandwiches it was I who was called the best sandwich maker. Being the precocious child I was, I conducted a double blind taste test on peanut butter and jelly sandwiches. There was one made by the eater (blind taste tester), as well as one made by me and my little sister. And guess what? The sandwich made by my little sister won every time. Because I suspect it was made with care and a dash of pride.
So, without further adieu here is the “The Best Maine Lobster Roll Recipe”
Here is what you will need for your lobster roll:
½ of a Morse’s garlic pickle (established in 1918, located in North Waldoboro, ME 04572)
2 tablespoons organic mayonnaise Spectrum is a good one – in most supermarkets.
1 ½ teaspoons of fresh organic lemon juice
1 teaspoon Maine sea salt (to taste, but if you have “seasoned” your lobster with salt in the boiling water, you should taste it before you add more salt.
6 New England style hot dog buns (smallish and cut on the top rather than the side)
2 tablespoons minced celery
½ teaspoon curry powder
1 teaspoon Sewall’s Cider Vinegar &the Mother (mofga cert organic)
1 slice of Spanish onion
1 ¼ to 1 ½ Pounds Lobster Meat
Chop finely the onion, the pickle and the celery.
Chop the lobster meat. I don’t use large chunks. I find that the flavor of the lobster is better distributed and the sandwich is much easier to eat if I am not pulling pieces of tail out of the bun with each bite. The tail should be chopped into small pieces, almost minced while the claw meat can be left into larger pieces because it is tenderer and will disintegrate if you try to cut it that small.
Heat the curry powder and then whisk it into the mayo, then add the lobster, the celery, the pickle, the onion, the vinegar, and the lemon. Mix it well.
Toast the buns on top. Add the mix to the buns and it is ready to eat.