Lobster Roll

Among the many coastal cities in the U.S., one of my favorites in Boston, with its fresh seafood dishes, such as clam chowder, and the signature lobster roll.


You Need:

  • 2 1 lb live lobsters (or 3 5 oz lobster tail)
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tbsp chopped fresh chives
  • 1 tbsp butter; 1 tbsp mayo
  • 1 tsp ground black pepper
  • 2 buns of your choice

How to make this:

  1. Boil a large pot of water with lots of salt, the saltiness should be similar to that of the sea water. Place the lobster in the boiling water, for every pound of lobster, you need to add 4 min to the cook time
  2. Chill the lobster in ice water for 5 min, then take the lobster apart, you can use the head to make a good seafood stock, you only need the meat in the claws and tails
  3. Roughly chop the meat, toss it with the ground black pepper, chopped celery, fresh lemon juice, chopped fresh chives, butter, and mayo. You can brown the butter before mixing it, to make it even better, chill them after mixing
  4. Toast the buns with butter, any soft buns works, brioche or bolillo buns are perfect for this, but you can be creative with some pretzel buns
  5. Serve it with some coleslaw and chips


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