This easy lobster roll will be just as good as any restaurant, and less money! The cost of the lobster may be high, but trust me it’s worth it! When I was a kid, my parents and I would head out east to Montauk to spend a long weekend lounging on the beach. We would stay in little beach-side motels, filled with sand and happy memories.
Without fail my parents would drag me along to the seafood restaurants, and they would ALWAYS get lobster rolls. I say they dragged me because I was an EXTREMELY picky eater as a kid. Surprising, given the fact that I’ll basically eat anything now. We haven’t been out to Montauk in several years now, but next time I go I will eat ALL THE SEAFOOD.
Summer = Lobster Roll Season
I had my first lobster roll only a few years ago, while out to dinner with my boyfriend. We’d always go to the local pub, Skipper’s (especially when I worked next door at the pet supplies store.) And one summer we decided to treat ourselves to some lobster rolls, EXPENSIVE, but worth it. Now every summer I hear everyone talking about lobster rolls. My family and I may not be going to Montauk every year anymore, but my parents still get their lobster rolls!
But instead of going to the pub to grab some takeout, we decided to go to the tiny local fish market. It was an experiment, with my favorite co-chef. And it came out AMAZING. Not as traditional as my parents were expecting, but equally delicious and easy to make. This was actually my first time cooking lobster for myself, and thankfully with Philip by my side, I was confident we would do it right.
Compromise in the Kitchen
So if you’ve read the great grilled cheese debate in my Easy Cheesy Caprese Melt, you know Philip and I can sometimes butt heads in the kitchen. Making this easy lobster roll was no exception. Although every lobster roll we’ve had together at the pub has been made with mayo, we debated whether or not we should use butter or mayo. Philip HATES mayo, and honestly it’s not my favorite condiment either (unless it’s in my Nanny’s Layered Salad, recipe coming soon!)
So naturally he wanted to make a hot lobster roll with butter, but I wanted to try to make a more classic version with mayo. So we compromised, and ended up using a little butter and a little mayo and it came out absolutely delicious. Not a classic lobster roll, like we would have ordered from the pub, but even better in my opinion! Plus it always feels good to put your own spin on a classic and have it come out even better!
Easy Lobster Roll
- 4 lobster tails thawed
- 1 Tbsp butter
- 4 Tbsp mayo
- 1/2 tsp paprika
- lemon juice from half a lemon
- pinch of dill
- salt and pepper to taste
- 4 potato rolls toasted
- lettuce optional
- Bring a large pot of water to a boil. Drop thawed lobster tails in boiling water and cook for 8 minutes, until tails are curled and bright in color. Remove from water, and let cool.
- Remove meat from shells by carefully slicing through the underside of the tails with a sharp knife. Chop lobster meat into small bite sized pieces,
- Combine lobster meat with remaining ingredients. Mix well and serve with lettuce on a toasted potato roll.