Lobster Rolls are the epitome of New England summer eats! This recipe features perfectly buttered potato rolls stuffed to the brim with fresh lobster salad. These homemade rolls are a fraction of the cost as what you'll pay at a restaurant, and just as delicious!
¼teaspoongranulated sugar(optional—brings out the natural sweetness of the lobster meat)
4Martin’s hot dog potato rolls(long rolls)
2cupsshredded iceberg lettuce
In a large pot on high heat, bring 8 quarts of water to a rolling boil. Place lobsters in the water and allow them to cook for several minutes. When they float to the top, they are ready. Using tongs, remove them from the pot and cool under cold water. (Alternatively your seafood market or supermarket seafood counter may steam the lobsters free of charge).
Remove all the meat from the tails, knuckles, and claws and chop them into bite-size pieces with a few larger pieces for visual appeal. Transfer the meat to a bowl and mix in the mayonnaise, lemon juice, celery, salt, pepper, and sugar, if using.
Lightly butter the inside of the potato rolls and place them facedown in a frying pan on medium heat. Cook for 2 to 3 minutes or until they brown, taking care not to burn them.
Line each roll with a bed of shredded lettuce and then add a scoop of the lobster salad. Serve immediately.
If you use slightly smaller chicken lobsters, add less mayonnaise to start (you can add more later) to ensure that it's not overly dressed if you have less meat.
Because the rolls are spread open and toasted on the inside, it results in the rolls laying a bit flat on the plate. It may appear that they aren't as full of lobster meat as they would be if the rolls held together more tightly, but trust me, it's still plenty of filling!