Taking a Crack on the Lobster Roll...Our Valentine's Day Lobster Roll Recipe

After being hooked on Lobster Rolls after paying a visit to Luke's Lobster in NYC, I've been dying to find a good alternative.  Also, Luke's Lobster's price tag of $15 was a no bueno too...

Lobster Roll from Luke's Lobster

Here's what you need to make these succulent rolls...

Makes Two Lobster Rolls

*1 Heaping Tablespoon of Hellmann’s Mayo

*Juice of Half a Lemon

*4 Tablespoons of Melted Butter (DO NOT use the fake stuff i.e. “I Can’t Believe It’s Not Butter”)

*1/4 Cup Finely Minced Celery

*Challah Rolls (found them at Whole Foods)

*Cayenne Pepper, Coarse Ground Black Pepper, and Kosher Salt to Taste

*2 Lobster Tails (4 oz)

Step 1:

Finely mince the celery.  You can do it by hand or in a food processor.

Step 2:

Take the meat out of the lobster shell.  You do this by cutting along the underside of the lobster tail where the feathery filaments are.  You can use a pair of sharp scissors or poultry/meat shears.  Then carefully break apart the shell from the meat.  This should be fairly easy.

Step 3:

Cut the lobster into 1" pieces.  Melt 2 tbsp. of butter in a saute pan over medium heat.  Once the butter is melted, saute the lobster pieces in the butter for 3-5 minutes. 

Step 4:

Put the cooked lobster pieces along with the butter it was sauteed in into a mixing bowl.  Add a heaping tablespoon of Hellmann's mayo (many lobster roll connoisseurs insist on using this brand of mayo), the 1/4 cup of minced celery, and the juice of half a lemon.  Sprinkle in cayenne pepper, kosher salt, and coarse black pepper to taste.  Lightly toss mixture together.  Let the mixture marry together for at least 5-10 minutes.  You can even place it in the fridge if you would like.

Step 5:

While the lobster mixture is in the fridge, start melting the rest of the 2 tbsp of butter in a small saucepan.  Break apart two challah rolls (keeping them connected).  Cut a V shaped slit from the top across the two challah rolls. Make sure you do not cut all the way down.  It forms almost a hot dog bun shape.  This was a genius idea invented by Mr. Domesticated Diva =)  Butter sides of the challah bread with melted butter.

Grill sides of your challah bread on a skillet.  It should take about 5 minutes to brown sides.



Step 6:

Now time to plate!  Spoon your lobster mixture into your make-shift challah hot dog bun.  Drizzle some melted butter over the top, along with another squeeze of lemon juice, and a dash of cayenne pepper to finish.

Although Luke's Lobster had a lot more lobster meat and seemed to taste fresher (he brings in live lobsters from Maine everyday), I think we did a good job in making a comparable Lobster roll.  I would definitely use more lobster meat next time.

Price Breakdown:

1 Lemon: $0.25

2 Lobster Tails: $12 (on sale for $5.99/each)

Challah Bread: $2

Celery Stalk: $1

TOTAL = $15.25