This delicious treat is often seen as a Maine staple in the summer. Contrary to popular belief, up here in Maine, we don’t eat lobster every day, and in fact I hardly ever eat, especially in the summer. It’s best to use freshly picked lobster meat for your lobster rolls, though there are alternatives if you don’t have access to whole, live lobster. If you’ve never picked a lobster roll before, you can check out this video. Picking the lobster is the hardest part, but other than that, this recipe is super simple, and delicious!
MAKES: 2 lobster rolls
YOU WILL NEED:
2 1 1/2 pound lobsters
2 tablespoons melted butter
Picked lobster meat of 2 lobsters
Mayonnaise (if desired)
Pepper (if desired)
1.) First you will need to cook the two lobsters. Bring a large pot of water to a boil and gently place the lobsters in the pot and cover with a lid. For the size of the lobsters, you will want to cook them for about 8-9 minutes. Remove from the water with a pair of tongs and set on a plate and allow to cool to room temperature.
2.) Next, pick the lobsters. If you are unfamiliar with this, I’ve linked a video that should help you pick them in the beginning of the recipe. Place the picked meat into a bowl.
3.) Heat a griddle over medium heat, and melt 1/2 tablespoon of butter in the pan. Place the gluten free hot dog buns and toast until golden brown on both sides.
4.) Melt the remaining butter and drizzle over the picked lobster meat, and sprinkle with pepper if desired. You can also spread some mayonnaise over one of the toasted lobster rolls if you would like.
5.) Heap the toasted rolls with the prepared lobster meat and enjoy!