After eating a lobster roll at Freshie’s in Salt Lake City (see my latest post here), I’d been craving another one ever since we got back home! I knew I had to make my own, because I was literally DYING for another. Lobster rolls are easily one of my favorite sandwiches: a fresh lobster salad, with a little bit of celery crunch and lemon tang, all bundled up in a warm, golden-brown roll.
This week has honestly been pretty great. My first day back in all of my classes has been really relaxing, and the workload is nothing compared to what I remember last year feeling like! I mean, I guess my English teacher also assigned a 12-15 page research paper due at the end of the month, and I’m kind of stressed about a chemistry research project… it has a big, looming deadline. Lol, maybe not so relaxing after all!
Otherwise, I’m doing well! I watched the Bachelor premiere on Monday and Tuesday. It’s my first time watching the show (I don’t know why I haven’t before – literally all of my friends and classmates talked about the Bachelorette last year!) I’m really excited. Honestly, all reality TV is ridiculous in my opinion, but its still super entertaining and I get a good laugh out of the drama.
What are your favorite shows to watch on TV? Let me know! I’m also a huge fan of shows like Friends, The Office, and Gilmore Girls, but I don’t have Netflix anymore (I cancelled it because I knew it would get distracting during the school year), so I’m watching those that are available through cable.
Okay, back to the lobster rolls!
How to make lobster rolls:
When you go to the grocery store to buy the lobsters, make sure you pick four really big lobster tails. Like, as big as you can get. They might be expensive during off seasons, so it’s okay to buy frozen ones, but they’re going to be a lot smaller (you might be able to make 2 rolls out of 4 small lobsters).
Also, just in general, make sure you pick out the freshest produce and highest quality ingredients you can find. Because there are so few ingredients, and no actual cooking is required, the raw flavors are really obvious. You can tell when the lobster isn’t the best, or if the mayonnaise is a little old, or if the bread is processed. Believe me, that’s what makes all the difference!
Cooking the lobsters is really easy – just place them in boiling water and cook for 10 minutes (approx), until shells are bright red. Let them cool before you peel them.
Toasting the hot dog buns is the most important part to this recipe, in my opinion. If you have good bread, then you’ve got a good lobster roll. Brush the sides with butter and toast on both sides, until golden brown.
Then, all you have to do is combine all the ingredients in a bowl. That’s it! Give it a quick stir, load ’em up in the golden brown buns, and voila! Lobster rolls, made in under 15 minutes.
Be sure to tag me @mysouthernsweettooth and use the hashtag #mysouthernsweettooth if you make any of my recipes!
It would make me so happy if you gave these lobster rolls a try… they’re so so delicious. They would be perfect served alongside a glass of watermelon lemonade during the summer. Ugh, can you tell that I’m over winter?
- 4 split-top hot dog buns (I used whole wheat)
- 4 large lobster tails
- ¼ cup mayonnaise
- 2 tsp lemon juice
- 1 small celery stalk, diced
- 1 tsp fresh sage, finely chopped
- salt and freshly ground black pepper
- melted butter
- In a large pot, bring water to a boil and add fresh lobster tails. Cover and cook for 5-10 minutes, until the lobster shells are bright red and the tails have curled up. Transfer to a plate and let cool.
- Crack open lobster shells and cut the meat into bite-sized pieces. Place lobster meat in a bowl, along with the mayonnaise, lemon juice, celery, and sage. Salt and pepper to taste. Stir to combine, and refrigerate for 30 minutes.
- Heat a skillet over medium heat. Brush the flat sides of the buns with melted butter, and cook for about 1 minute per side, until toasted. Fill toasted buns with the lobster mixture. I like to cut the roll in half before serving. Enjoy!