Top Rated Lobster Roll Recipes

Nothing spells New England like a lobster roll, so it's no surprise that it's one of Fenway Park's specialties during baseball season. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
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New England Lobster Roll
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Lobster rolls are a classic New England treat, made with fresh lobster meat and just a bit of seasoning and mayo, all piled high on a buttery brioche bun. Recipe courtesy of Lure Fishbar in New York City.
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Lobster Meat
A big pot of boiling lobsters always draws a crowd, and when I demoed this at SoBe, that was no exception. When you’re making a lobster roll, the fewer the ingredients, the better and more authentic your sandwich will be. Some people prefer to add just mayonnaise or melted butter, but a sprinkling of fresh herbs can be delicious — just nothing too strong like rosemary or thyme. Fresh lemon juice is also a great addition. Not only is lobster meat utterly delicious, it’s low-calorie and very nutritious. Butter the buns on the outside (the Maine way), toast them in a skillet, and load them up. The more meat you put in, the more popular you’ll be.Adapted from "Food Network Food & Wine Festival Cookbook" by Lee Brian Schrager and Julie Mautner
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Soby's New South Cuisine, Table 301 Restaurant Group
Recipe comes courtesy of Chef Rodney Freidank of Soby’s Restaurant in Greenville, South Carolina
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This recipe, for home cooks, calls for store-bought ingredients. Although, it may take some time to make, but once you take a bit into the lobster roll and herb salad, you'll know that it was all worth it. Chef Marcus Samuelsson also suggests you pair it with the Penfolds Koonunga Hill Chardonnay for the best flavors. 
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Chef Marcus Samuelsson shares his holiday recipes and pairings. The two different parts to this recipe complement each other well balancing the flavors between savory and sweet. He also suggests you pair it with the Penfolds Koonunga Hill Chardonnay. 
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There is nothing fancy about lobster rolls; they were invented on the side of the road. I think my secret is steaming the lobster in a salty bath and never tossing out the lobster liquids that are in the shells. Save every last drop. That liquid is like lobster extract . . . or lobster flavor on steroids. Trust Dr. Klaw on this one. Click here to read how to Make the Ultimate Lobster Roll
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Avenue's lobster roll is not your average New England-style treat. Chef Dominique Filoni uses unlikely ingredients like oranges to create bright and exciting flavors that really stand out. 
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One time at our friend Julie’s house on Cape Cod, we loaded a couple of boxes up with lobsters and settled in for a fun weekend of cooking. That evening we feasted on nothing but freshly steamed lobster with plenty of melted butter.  Our eyes bigger than our stomachs, we had lots of lobster meat and butter left over, so we combined the two and put them in the refrigerator.  The next day, we decided to make lobster rolls for lunch. We pulled the lobster out and were admonished by Julie for "ruining" the lobster meat by soaking it overnight in butter.  It seems that a proper New Englander would only make her sandwich with lobster meat and mayonnaise — nothing more. Not ones to waste perfectly good food, we pulled the lobster out of the now hardened butter and tossed it with celery, salt, pepper, and mayonnaise.  We toasted the buns in a little bit of fried butter and made the BEST lobster rolls any of us had EVER had. Our friends on Fire Island think so, too. Click here to read how to Make the Ultimate Lobster Roll  
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This recipe is an updated twist on a summer favorite. Tender lobster in a rich, summer herb dressing placed inside a butter toasted bun is both comforting and elegant.
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In 1997 when Pearl opened, you could only get lobster rolls in East Coast beach towns. Often they weren’t very good. So, I used the best ingredients to get the best product: steaming our lobsters every morning; using the whole lobster in the salad not just claws and knuckles; Hellmann’s mayonnaise (too expensive for the average lobster shack); and the now legendary Pepperidge Farm bun. No one used a Pepperidge Farm bun then. I had to arrange special deliveries, just to get them. You will hear way too much smack talk on what makes the best lobster roll: claw versus tail meat, hot versus cold, lobster salad with mayo mixed in or just swiped on the bun. You should make what YOU like. I did! Click here to read how to Make the Ultimate Lobster Roll
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The best lobsters are harvested from the icy cold waters of the North Atlantic. At Legal Sea Foods, we intentionally include all the meat — the tail, claws and knuckles in the lobster roll — because it offers the full experience of a lobster and delivers the different flavors and textures of the meat. I use a light dressing to complement the lobster, not overpower or detract from it.  What makes it ideal is the combination of the lobster's sweetness, the brininess from the sea, creamy mayo, crunchy celery, and a warm toasted bun. It's quintessential New England comfort food. Click here to read how to Make the Ultimate Lobster Roll Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes 
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