How to Make Your Own Lobster Roll

Categories: How To, Recipes

LobstahRolls1.jpg
Photo by Joanna O'Leary
Get as many lobsters as you can afford.

In January of this year my grandmother, Margaret Berkeley O'Leary, passed away at the venerable age of 100. As per my wont, I've been processing my grief for my grandmother through food and cooking, remembering and recreating the dishes she enjoyed. Gramma particularly loved lobster rolls (the main course at her last birthday party), so when I got a craving for one last week I decided to make my own rather than take the easy way out and go to Mainely Sandwiches.

Making your own lobster roll at home can be more or less time-consuming depending on whether you boil your own lobster or wimp out like I did and buy some surprisingly affordable pre-cooked lobsters from Kroger.

In either case, what is most important is to extract as much meat as possible from the craggy shells of the crustacean.

LobstahRolls2.jpg
Photo by Joanna O'Leary
Sometimes buying pre-cooked is less expensive and time-consuming than boiling your own.

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8 comments
texmex01
texmex01 topcommenter

I find that Greek yogurt instead of mayo works well, and is better for you!


gossamersixteen
gossamersixteen topcommenter

As if steaming a lobster is hard work, or at all difficult.

Brazos
Brazos

Steam the lobster. Way better.

bridey.oleary
bridey.oleary

@gossamersixteen Emotionally difficult. Even as an unrepentant vegetarian, I still have hang-up about killing the lobster. Would rather do it the American way and outsource it to assuage my guilt.

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