Old Fashioned Lobster Rolls remind me of our summer vacations to the East Coast of Canada (Nova Scotia) and the United States (Maine). Back in the day, our family would stop by a road stand, order a couple of lobster rolls made with lobster fresh from the ocean that day and inhale them. OMG – so good!
These days, I try to recreate that experience at least once a year during the summer. I have to make do with imported lobster since I don’t live on the ocean, but they still taste great. Only a few simple ingredients are needed – and not much of them (you want to taste the lobster first). I like to use just enough mayo to coat the meat, not drown it.
How much lobster do you need? Figure 1/4 pound or 4 ounces per serving. You will get this from a 1 to 1 1/2 pound lobster. Both the claw meat and tail meat are good.
I personally love the simplicity of this recipe (there are a hundred similar ones on the internet) – and I recommend using hot dog rolls – but of course, lots of variations are possible. For example, you can add or substitute a few ingredients such as a few drops of tobasco sauce, tarragon, lemon zest on minced green onions. You can use any other kind of rolls such as croissants or brioche. And, since lobster is very expensive and not always easily available, you can substitute or combine it with chopped monkfish or shrimp.