Lobster Roll

When fancy lobster meets casual sandwich, you get this delicious Lobster Roll!


  • 1 to 2 tablespoons salt
  • 2 live lobsters (about 1 ½ pounds each)
  • 2 tablespoons mayonnaise
  • Lemon wedges
  • 2 frankfurter roll or hot dog bun
  • 2 teaspoon butter
  • salt and pepper, to taste


  • Fill a large stockpot about half full of water. Add the salt and bring to boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take a longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
  • Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a wok surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid.
  • Remove all meat from the lobster and cut or tear into pieces. Toss the meat with the mayonnaise and a couple squeezes of lemon juice. Chill.
  • Heat skillet and butter the outside of the roll. Place roll on a skillet and grill until lightly golden on each side. Open the roll and place lobster claws on either side, fill the middle with the rest of the lobster.
  • Note: Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking.

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