Good afternoon friends and foodies! It's Friday and it's a gorgeous day here in Chicago! Every year when spring rolls around (first official day of spring is Sunday!) Lobster Grammers start craving that classic New England favorite...the Lobster Roll.
There are literally dozens of ways people prepare Lobster Rolls. Some use nothing but lobster meat and clarified butter, others use mayonnaise.
At Lobster Gram, we have used a single Lobster Roll recipe since 1987. Other variations were still good...but they were not the lobster rolls we spend all winter dreaming about.
So, in the spirit of sharing this spring, here is the Classic Lobster Gram Maine Lobster Roll Recipe. Bon Appetite!
Classic Maine Lobster Rolls
-1 lb. (1-1/2 cups) cooked lobster meat, thawed
-1/4 cup green onion, chopped
-1/2 cup celery, chopped
-1 Tbsp. Dijon mustard
-1 Tsp. lemon juice
-1 Tsp. Worcestershire sauce
-1/3 cup mayonnaise
-1/3 cup sour cream
-salt & pepper to taste
To make Lobster Rolls
Combine ingredients well, let stand 20 minutes for flavors to mix completely.
With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it's ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer.