Maine Lobster Roll

Maine lobster roll
Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


4 (1 to 1 1/4 pound) lobsters
5tablespoons mayonnaise
1/8teaspoon Freshly ground black pepper,
4 hot dog rolls
2 to 3tablespoons softened butter


  1. Place lobsters head first in a large pot of boiling water. Boil with the lid slightly ajar 9 to 10 minutes or until lobsters are bright red. Transfer to a large bowl of ice water to stop the cooking and cool 2 to 3 minutes. Remove the meat from the shell and cut into 1/2-inch pieces.  (You’ll have about 2 cups).
  2. Combine mayonnaise and pepper with lobster and refrigerate.
  3. Generously butter inside surfaces of rolls; spread outside sparingly. Heat a skillet over medium and add opened rolls, inside facing down. Toast 1 to 2 minutes or until golden. Turn and toast outsides until lightly golden.
  4. Fill rolls with chilled lobster salad and serve immediately.

Recipe by Marge Perry.

Nutritional Info *per serving

  • Glycemic Load 12
  • Calories 800
  • Fat 28g
  • Saturated Fat 7g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 7g
  • Cholesterol 340mg
  • Sodium 1160mg
  • Potassium 860mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 3g
  • Protein 98g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 30%
  • Iron 40%
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