how to make a lobster roll | kelly’s kitchen

  1. Sarah says:

    Looks delicious
    Maine is a beautiful place to visit.
    Don’t misrouted!

  2. Carroll Niesen says:

    Ummmm . . . looks so lovely!

  3. Cindy says:

    I’m from Maine and we are definitely missing our visitors like Joanna from Ontario. Most of us Mainers get a big kettle of salted water boiling to cook our lobsters. Once it boils again after adding the lobsters, time it for 15 minutes for hard shell and more like 12 for soft shell. Have fun picking them out; allow for splatter and mess by doing it outside on the picnic table! Make sure to discard the vein that runs down the back of the tail. Enjoying the tamale (green liver) separately is optional, but I like mine with a spoon and a touch of melted butter. Chew on the little legs as you work; don’t try picking them out. Simple, cheap hot dog buns, buttered and toasted is the preferred bread. And HELLMAN’s mayonnaise is all you need with your cut up lobster (JUST enough to bind it). Stuff your bun to the max and close your eyes for the first bite. You’ll smell the salty sea air and it’s heavenly. For the $$ buy it all picked out and skip the mess. You can get it shipped frozen! Can’t wait for you to come back soon! The strawberries and raspberries are ripe now. It’s almost Maine Wild Blueberry season. Mmmm. Blueberry pie, blueberry crumb cake….

    • Sounds wonderful, Cindy! I love the idea of cooking it all outside, enjoying the salty sea air. I lived in Alaska for many years and your description reminds me of the King crab cookouts we would have; everyone gathered around a table with a pile of crab, cracking their crab bits and digging in to scoop out every last morsel. What a lovely picture you paint of summer in Maine! I will have to look into ordering some Lobsters online! Thank you for writing in to share how you do it in Maine. 🙂 xo Kelly

    • Barbara says:

      Ahhh…The mayo brand controversy! Boiling the lobster works for me too.

      • It’s funny, I have about 4 different brands of Mayo (because my husband loves mayonnaise) and I thought twice before pulling out the Kraft… But the Hellmann’s wasn’t open yet, haha! 🙂 xo Kelly

  4. Stephanie says:

    Kitchen shears work great for dealing with lobsters.
    We will also miss our trip to Maine this summer…..many grocery stores will steam lobsters for you & save a step.

    • Hi Stephanie, great tip on the kitchen shears! I am sorry you too, will miss your trip up to Maine. Thank you so much for reading the post and for writing in! Have a great weekend, xo Kelly

  5. Suzanne Smith says:

    I love lobster rolls! MMmmmm… I hope you get a chance to visit Maine sometime–it is beautiful, and you are so right–lobster is definitely on the menu! And sooooo good. I love your steamer idea. That’s a great way to steam them. Now, you have me wishing I was in midcoast Maine and downing one of these babies! Happy weekend!

  6. Sylvia Espinoza says:

    Your knack for transporting us to places and foods simply make weekends wonderful! Lobster Rolls sound delicious and as though enjoying one could take you to Maine or Conneticut in your mind…Happy Weekend, Kelly!

    • Thank you so much Sylvia! It’s so nice to hear from you today. I am so happy you enjoy my posts each Saturday! Have a great weekend! xo, Kelly

  7. Karen says:

    Kelly great recipe. I enjoy reading your Saturday post, i like that you include origin and food history trivia!
    FYI some larger grocery stores and fishmongers will steam whole lobsters for you free of charge. Whole lobsters are great to use because you get claw and knuckle meat yum!

    • Hi Karen! Thanks so much for reading today’s post. Yes, I was disappointed to not find a whole lobster at my local grocery store…it’s a small grocery store, so that’s probably why. Next time I will have to venture to a different store. Thanks again, have a great weekend! xo Kelly

  8. Elise Andersen says:

    Traditional Lobster Roll for Purists



  9. Cynthia says:

    What a coincidence, I went to the farmer’s market and I bought some fresh lobster meat and decided to try your recipe. This recipe is delicious and it is the BEST of both worlds! The only change is I didn’t have any chives, so I used green onions. Lord it was good. I’m not sharing this batch!!!!! Thank you for this recipe.

    • Hi Cynthia, what a wonderful coincidence! I am so happy you enjoyed the recipe. It’s definitely a keeper! Thank you so much for writing in too, I love to hear about how the recipes go and what folks do to make it their own. Have a great day! xo Kelly

  10. Heidi says:

    I was in Maine a couple of years ago, started in Portland and took my time driving along the Southern Coast, stopping at communities along the way. I ate nothing but lobster rolls and fried haddock for two weeks! Heaven. What I learned about lobster rolls is that they are to Maine like spaghetti is to Italy, or Pad Thai is to Thailand: everyone has their own slight variation or “secret.” And they are all delicious. So glad you posted this recipe–looks so fresh and simple. And I’d kind of forgotten about lobster rolls, though I love them. This is going to be my weekend recipe. Thanks, Kelly! Standing by for your next recipe. 🙂

    • Hello Ms. Bohi, I remember your trip up to Maine… You know, I have always preferred King crab over lobster, but I really enjoy a lobster roll. I think it’s my favorite way to eat a lobster! xo Kelly

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