Lobster roll are a great treat when lobsters are in season. I’ve diverted from traditional Maine lobster rolls and went for an Asian spicy citrus mayo and fennel for crunch.
As soon as lobster season begins, it’s time for lobster rolls! I just enjoy the combination of a buttery grilled brioche hot dog bun filled with decadent chunks of perfectly cooked lobster. This recipe adds a kick of spice and zest with the spicy citrus mayo and a very interesting dimension with fennel leaves and branch slices for crunch.
What you need for this lobster roll recipe?
Lobsters: I recommend you buy them alive and cook them yourself. There is nothing worst than overcooked lobster!
Brioche hot dog buns: I prefer brioche buns to regular hot dog buns. It grills well and tastes so good!
Spicy Citrus Mayo: For this mayo, you will need mayo, garlic, lemon, tabasco, lime and kosher salt! It adds a great flavor profile to the lobster roll vs. only mayo.
Fennel: You will need both fennel leaves which have an anise flavor profile and the fennel branch which have a similar texture to celery, but so flavorful!
Chives: Chives will add a nice kick and onion flavor to your lobster roll.
How to make your lobster roll recipe?
I usually cook lobster for rolls by boiling or steaming them.
To boil lobsters, take a large pot and fill it around 2/3 to 3/4 with water. Plan for about 16 liter pot for 3 lobsters. Bring the water to a boil and salt that water with about a tablespoon for every liter of water.
You can kill the lobsters prior to putting them in the boiling water by passing through the head with a sharp knife on your cutting board and cutting downward through the center of the head, away from the tail. Otherwise, dip them head first in the boiling water and cover.
You’ll need about 10-20 minutes of boiling time depending on their size. Consider the following as a guideline:
10-13 minutes: 1 lb
12-18 minutes: 1 1/2 lb
18-20 minutes: 2-3 lb
Take them out of the water and put them in an ice bath to spot the cooking process and lower the temperature.
To steam lobsters, take a large pot and add 2-3 inches of water and a tray to keep the lobsters out of the water. Plan for about 16 liter pot for 3 lobsters. Bring the water to a boil. Add your lobsters and cover.
You’ll need about 10 minutes of steaming time depending on their size. Consider the following as a guideline:
8-10 minutes: 1 lb
10 minutes: 1 1/4 lb
12 minutes: 1 1/2-2 lb
Getting the lobster meat out
You can get the meat for your lobster rolls out easily with a good pair of lobster crackers, picks and seafood scissors.
Take two bowls, one for the liquid and shells and one for the meat. Pull out the tail and crack both claws at the body joint. This is where most of the meat is.
For the tail, cut along the middle of the top of the tail shell from the body to the end of the tail. Then, squeeze the tail to crack the underside of the shell. You will then be able to slip the tail out easily. Take out the black vein from the tail.
For the claws, disjoint the different parts of the claw joints and cut out the shell with the scissors to pull out the meat. You can use scissors or the cracker for the actual claw to pull it out.
For a bit of extra work, you can pull out extra meat in the legs and at the leg joints of the body!
Cut your meat into chunks and leave the claws relatively intact for a better effect in your rolls.
Making the lobster roll filling
Make the spicy mayo by combining all of the mayo ingredients.
Pull out fennel leaves from your fennel bulb and keep a couple leaves intact for garnish and chop up the rest for the filling. Also cut up your chives to add as a garnish.
Combine the lobster meat with the spicy mayo and fennel.
Grill the brioche rolls
Carve out some space to put the filling out of the rolls, add butter or garlic butter on each side of the roll and grill those until colored.
Put some mayo at the bottom of the roll, add the filling and garnish with fennel, chives and some fresh lime juice and you have a delicious lobster roll that is ready to serve!
- 4 lobsters (1 to 1 1/2 lb)
- 2 tbsp Dill or fennel leaves
- 1 tbsp chives
- 4 Brioche hot dog buns
- 1 fennel branch, sliced
- 1 tbsp of butter / garlic butter
- 2 limes, cut in quarters
- 5 tbsp mayo
- 1 tbsp fresh garlic
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp Tabasco
- 1 tsp lime zest
- 3/4 tsp kosher salt
- Fill a large pot (about 16 liters) and fill it to 2/3-3/4 with water. Bring the water to a boil and salt the water with about a tablespoon for every liter of water.
- Dip the lobsters head first in the boiling water and cover. Boil for around 12 minutes for 1 1/2 lb lobsters.
- Take them out of the water and put them in an ice bath to spot the cooking process and lower the temperature.
- Take the meat out of the claws and tail and cut into bite size pieces. Try to keep the claws relatively intact for presentation. Make sure you take out the cartilage piece in the claws!
- Mix the spicy mayo ingredients together.
- Keep fennel leaves and cut chives for garnish
- Thinly slice fennel branch and fennel leaves. Add to mayo.
- Add lobster to mayo and mix well.
- Remove some of the bun interior to leave room for the lobster filling.
- Spread butter on your buns and grill in ban or on grill.
- Add filling in the buns and garnish with chives, dill.
- Serve with Lime quarters
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.