Crab & Lobster Rolls Cooking Guide
New England Crab Roll Recipe
- 4 tablespoons mayonnaise
- 1 tablespoon of fresh lemon juice
- 1⁄8 teaspoon cayenne pepper
- 1 celery stalk, finely diced
- 2 tablespoons of scallions (white and light green parts only, thinly sliced)
- 1 lb. Meribelle Jumbo Lump Crab Meat
- Salt and pepper to taste
- 4 tablespoons butter
- 4-6 Lobster Gram Lobster Roll Buns
Whisk together the mayonnaise, lemon juice, and cayenne pepper. Gently mix in the crab meat, chopped green onions, and celery, and then season to taste with salt and pepper. Split each bun ¾ of the way through from the rounded top down. Melt 2 tablespoons of butter in a sauté pan and toast one side of the buns in the butter until golden brown. Add the additional 2 tablespoons of butter and then toast the other side of the bun. Add the crab meat to the inside of each bun and you’re ready to serve!
The Great Lobster Roll Debate
There has always been a “Great Lobster Roll Debate” between Connecticut and Maine as to which roll is best.
Some prefer the Connecticut Lobster Roll, served hot and tossed with butter, lemon juice and a little paprika in a toasted split top bun, while others prefer the Maine Lobster Roll, served cold and tossed in a seasoned mayonnaise.
So, what’s your favorite?
Maine-Style Lobster Roll Recipe
- 1⁄3 cup mayonnaise (Hellman’s)
- 1 tablespoon minced celery
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 fresh chives, sliced thin
- 1 lb. Lobster Gram Fresh Lobster Meat
- 4 tablespoons of butter
- 4-6 Lobster Gram Lobster Roll Buns
Combine the first 6 ingredients in a bowl. Add lobster meat to the bowl and toss to combine, do not over mix and break-up meat. Split each bun ¾ of the way through from the rounded top down. Melt 2 tablespoons of butter in a sauté pan and toast one side of the buns in the butter until golden brown. Add the additional 2 tablespoons of butter and then toast the other side of the bun. Add the lobster meat to the inside of each bun and enjoy.
Connecticut-Style Lobster Roll Recipe
- 2 tablespoons of butter for filling plus
- 4 tablespoons of butter for toasting buns
- Salt and pepper to taste
- 1 lb. Lobster Gram Fresh Lobster Meat
- 4-6 Lobster Gram Lobster Roll Buns
In a small saucepan, melt 2 tablespoons of butter over low heat. Add the lobster meat and gently toss while heating over low heat for 2 minutes or until warm. Split each bun ¾ of the way through from the rounded top down. Melt 2 tablespoons of butter in a sauté pan and toast one side of the buns in the butter until golden brown. Add the additional 2 tablespoons of butter and then toast the other side of the bun. Add the lobster meat to the inside of each bun and you’re ready to serve!
ADDITIONAL GARNISHES
You also have the option to add even more excitement to your lobster roll with the optional addition of these garnishes:
You can line one side of the bun with a piece of bib lettuce before adding the lobster meat for a little color and crunch.
Place two thin tomato slices along one side of the bun before adding the lobster meat for color and flavor.
Save the leaves of the celery to garnish the top of the roll after adding the lobster.
Cut some extra chives to sprinkle on top of the lobster meat — a fun and colorful garnish!
Switch out the chives in the dressing for freshly chopped tarragon to enjoy an elegant and pungent flavor.
Add a teaspoon of Dijon Mustard to the dressing for a little extra zing.