New England Lobster Roll

New England Lobster Roll
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Contributor
New England Lobster Roll
Lure Fishbar

New England Lobster Roll

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.

4
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24 Ounces Maine lobster meat, freshly cooked and chopped
  • 1 Cup finely diced cucumber
  • 1 Cup mayonnaise
  • 1 Tablespoon chopped chives
  • 1 Teaspoon Dijon mustard
  • 1 lemon, juiced and zested
  • Hot sauce, such as Tabasco
  • Kosher salt and freshly ground black pepper
  • 1 Tablespoon butter
  • 4 brioche buns

Directions

In a large bowl mix the lobster, cucumber, mayo, chives, mustard, lemon juice, and zest. Season with hot sauce and some salt and pepper.

Heat a sauté pan or griddle. Brush the butter onto both sides of the buns. Toast evenly until golden brown. Fill the buns with the lobster salad and serve.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
60mg
20%
Carbohydrate, by difference
22g
17%
Protein
22g
48%
Vitamin A, RAE
44µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
61mg
6%
Choline, total
23mg
5%
Fiber, total dietary
2g
8%
Folate, total
20µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
19mg
6%
Niacin
3mg
21%
Phosphorus, P
88mg
13%
Selenium, Se
10µg
18%
Sodium, Na
477mg
32%
Water
185g
7%
Zinc, Zn
2mg
25%

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.