The BEST Vegan Lobster Rolls (Easy Recipe) - Crowded Kitchen (2024)

FAQs

Is lobster roll better with butter or mayo? ›

Some lobster lovers may prefer the cool and refreshing taste of chilled lobster with a touch of mayo, lemon juice, salt and pepper, and seasoning on a buttered and freshly toasted bun. Others may favor warm, succulent lobster meat doused in drawn butter and served on a fluffy, slightly crunchy toasted bun.

Lobster rolls are traditionally served on a top-split, melted butter grilled roll called a New England hot dog bun.

Nunn uses two small lobsters to make four rolls. That is 5-6 ounces each! According to Cook Fast, Eat Well, 3-4 ounces is what you should look to use per lobster roll, though you can even use a bit less per roll.

What's the difference between a Maine lobster roll and a Connecticut lobster roll? A Maine lobster roll is served with the lobster meat chilled and dressed in mayo with some crunchy greens like chives, celery, and/or scallions. A Connecticut lobster roll is served warm, dunked in butter, on a toasted bun.

And because the salad is served warm in the bun, the lobster in a Connecticut-style roll is a bit softer and more tender than a chilled Maine-style roll.

Toast the Bun

You'll want to toast the buns before assembling the lobster rolls. You can spread butter or mayo on each bun and toast both sides in a toaster oven, under the broiler, on the grill or in a skillet. Just make sure not to over-toast the buns.

Fresh parsley is also allowed, just don't overdo it. Green onion is completely unnecessary but in VERY small amounts it can substitute for celery and parsley to give you crunch and color. A perfect lobster roll contains identifiable pieces. Claws are mostly intact.

And if you want an overflowing lobster roll you can eat with a fork, plan on one 1¼ pound lobster per roll. And if at all possible, make sure you use New England style split-top hot dog buns (with the cut sides) as the roll's flavor explodes when toasted on a grill or skillet.

Shellfish like lobster does contain a fair amount of cholesterol: a 3-ounce portion has 20 percent of the daily recommendation. But since shellfish like lobster and shrimp are low in saturated fat, they can still be incorporated into a heart-healthy diet.

Are lobster rolls good for you? ›

"Lobster provides a great source of protein, is low in saturated fat and is rich in vitamins and minerals, including vitamin B12, copper, zinc, selenium and iodine.

A lobster roll is a dish native to New England and Atlantic Canada. It is made of lobster meat served on a grilled hot dog–style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise.

Morander pointed to many reasons for the price hikes (the current cost of a Lobster Landing roll is $26.50), but emphasized three: the quality of the meat, sourcing challenges, and the labor-intensive nature or roll-making.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

Maine lobster rolls are going for $35 or more PER roll here in Maine. Don't miss your chance to score 'em at just at a rate that would even make most "Maine-ahs" wicked jealous today!

Whether you choose to serve lobster rolls hot or cold depends on whether you prefer butter or mayo. A traditional Maine-style lobster roll is mayonnaise-dressed and served cold. As New Englanders know, a cold, creamy lobster roll can hit the spot on a summer day.

Essentially, there is none with a Connecticut roll — just a side of melted butter that's used to douse the lobster meat right before taking the first bite. Like the sound of warm, buttered lobster meat? Try Food Network Magazine's Connecticut-Style Lobster Rolls with Butter.

People who use butter do it because they like the taste of seafood dipped in butter. There's no great mystery here. You can try it to see whether you like it.

Warm the lobster and roe, basting the meat with the butter mixture until the lobster is heated through and the roe turns bright red. Remove the lemon rinds and serve the lobster accompanied by the toasted bread and tomato butter—spread it ahead or do as I do and just let everyone dig in as they will.