Lobster Roll Recipe

Okay, everyone knows there is bound to be controversy when discussing the lobster roll. They make it one way in Boston, another in Maine, a third in Rhode Island, and on it goes. Chef and food writer Shanika Graham-White of Orchids + Sweet Tea isn't looking to tell you which is the definitive way to make the absolute, most authentic lobster roll. Rather, she is here with a recipe that's, in her words, "definitely easy [and] tastes amazing with sides from regular fries to sweet potato fries, salad to kettle chips, coleslaw, or dill pickles," and on the list goes. How you enjoy a lobster roll is up to you, of course. What about the likelihood that you will enjoy these lobster rolls made with spicy mayo? That Graham-White can certainly guarantee.

And in the spirit of the many takes on the lobster roll already out there, feel free to use her recipe as a jumping-off point for your own creativity. If you follow it to the letter, naturally, it's all good. (Actually, great.) But Graham-White encourages you to create your own spin on her recipe. For instance, if want to add more kick to the sauce, she says that "you can always add red pepper flakes, chopped jalapeños, or scotch bonnet pepper for more spiciness." Graham-White adds that, as for the fresh lobster itself, "you can boil or steam your lobster tails."

Now, working with pre-cooked lobster meat? Sure, you could, but that's near the line, people. Plus, this lobster roll recipe is amazingly easy, even when it comes to prepping the lobster meat yourself.

Remember that you can always do your own thing when it comes to just how spicy to make these lobster rolls. Also keep in mind that, if you're spice-averse, you can easily leave the hot sauce (and even the pepper) out entirely for a milder flavor. For a zesty bite that won't overpower your palate and will likely please just about any diner, you'll need 1/4 cup each of minced dill and mayonnaise, a tablespoon each of dried parsley, lemon juice, and Sriracha sauce (or your preferred hot sauce), 1/4 teaspoon each of kosher or sea salt and freshly ground black pepper. You'll also need 4 tablespoons of melted butter and 4 brioche-style hot dog buns.

Oh, and don't forget the lobster! You will need to prep about one pound of lobster meat, but never fear. The cooking process for these seafaring crustaceans is surprisingly easy.

Boiling, steaming, or even grilling works just fine when it comes to cooking the perfect lobster tail, but Graham-White offers up another variation for handling this step. "I also love to bake mine with butter for a nice slow cook without the excess liquid, but it's based on a preference," she says. Remember that, when boiling or steaming, you need about 6 minutes of cooking time for the first pound of meat. Add 3 more minutes of cooking time per pound thereafter. When in doubt, round up, because food safety is all-important. According to the USDA, the safe minimum internal temperature for shellfish like lobster is 145 degrees Fahrenheit.

When the tails are done, remove the cooked lobster meat from the shells. Let it cool a bit and then roughly chop the meat into medium chunks and set aside.

In a medium bowl, mix together the minced dill, mayonnaise, parsley, lemon juice, Sriracha sauce, salt, and black pepper. If you're avoiding spicy food, you can omit the Sriracha. You're also welcome to switch the Sriracha with another hot sauce of your choice. Taste to adjust seasoning if needed, adding more mayo to reduce the kick.

Now, if you want, you can mix in the lobster meat with the sauce. You can also choose to load the meat into the buns first and then slather on the sauce. Ultimately, there's no wrong way to do it. However, most will agree that there is a wrong way when it comes to preparing the perfect lobster roll buns. So, let's move on to that step to make sure we get it just right.

To prepare the perfect rolls for your lobster, first brush the insides of hot dog buns generously with the melted butter. Then, place them face down in a large skillet over medium heat. Toast the buns on the cut sides for about 2 minutes, until their insides get golden and toasty. Once that's done, you can remove them from heat and set them aside to cool.

To be frank, this toasting step isn't really optional and neither is it entirely healthy. In other words, don't skimp on the butter. "When it comes to making lobster rolls," says Graham-White, "it's definitely important to let toast your buns with butter as opposed to oil, which creates a better buttery taste and nice brown [color]."

Lobster rolls need not be served hot (indeed, many recipes call for them to be chilled). This means that time is not of the essence here, beyond ensuring the toasted bread keeps its perfect balance of crisp and soft textures. Whenever you're ready, load each bun equally with lobster meat and sauce. Garnish your lobster rolls with more dill, if desired. If you kept the meat and sauce separate, drizzle it on thick at this point.

Now serve your lobster rolls with potato chips, fries, salad, potatoes, or whatever else sounds great. Or, as is always accepted, you can simply eat them just as they are.