Fenway Park Lobster Roll

Fenway Park Lobster Roll
Staff Writer
Aramark

Fenway Park Lobster Roll

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.

10
Servings
283
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds cooked lobster meat, diced
  • 2 stalks of celery, finely chopped
  • Juice of 2 lemons
  • 2 Cups mayonnaise
  • 1 Teaspoon chopped parsley
  • 1 Teaspoon chopped tarragon
  • Salt and pepper, to taste
  • 10 New England-style hot dog buns, buttered on both sides
  • Chopped chives, for garnish
  • 1 lemon, sliced into 10 pieces, for garnish

Directions

Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.

Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
120mg
40%
Carbohydrate, by difference
5g
4%
Protein
30g
65%
Vitamin A, RAE
19µg
3%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
43mg
4%
Choline, total
98mg
23%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
247mg
35%
Selenium, Se
35µg
64%
Sodium, Na
361mg
24%
Water
79g
3%
Zinc, Zn
4mg
50%

Lobster Roll Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Roll Cooking Tip

When boiling lobster, add some fresh lemon wedges, a bay leaf, and black peppercorns in the water to develop another layer of flavor.

Lobster Roll Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.