Lobster Roll Rliders

by NICHOLAS AMMATURO on July 12th, 2010


I have never cooked a full lobster, so where the hell do you even start. Well thanks to Google, I can not only cook a lobster, I can be a doctor and a lawyer. No but seriously, stop looking at WebMD to diagnose yourself, last time I put my symptoms in, I was dying and or pregnant. Thankfully I am not pregnant (although sometimes I eat as much as a pregnant woman), all I ended up having was some seasonal allergies. Back to the Lobster. The most popular ways to cook lobster and steaming and boiling. The site I ended up following is called East Coast Gourmet:

Make sure you pick out a mad lobster. It’S easy to find one; it’s the lobster who will raise its claws and flap its tail. The mad, feisty lobster will be the freshest lobster! It’s best to cook lobsters the day your receive them. You can keep a good hard-shell lobster alive for a day or two in the coldest part of your refrigerator, usually the bottom shelf.

I liked the reference to finding a mad lobster, last time I asked my lobster how he was doing, he didn’t respond, boo. So the gentleman at East Coast Gourmet, Charlie, prefers steaming over boiling because it makes less of a mess and cooks slower, so there is less of a chance of overcooking. Thanks Charlie, but how long do I cook it?

Directions for Steamed Lobsters


To steam live lobster: Fill pot so that water comes up sides about two inches. Add 2 tablespoons of salt for each quart of water. If you have sea salt-even better. Bring the water to a rolling boil, and put in lobsters, one at a time. ( Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 12 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. See chart below for approximate cooking times. Regulate the heat if the froth starts to bubble over.

Steaming Lobster-Cooking Times

Lobster Weight: Cooking Time
1 lb.-1-1/4 lbs. 10-12 minutes
1-1/2 lb. 12-14 minutes
2 lbs. 16-18 minutes
2-1/2-3 lb. 18-20 minutes
5 lb. 20-24 minutes

Good bye little Lobster

Crackin Into and Eating Your Cooked Lobster
1. Remove lobsters with tongs and place in a colander to drain.
2. The head and intestines are not edible. Now twist off the claws, crack each claw and knuckle with a nut cracker. Remove the meat.
3. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper then insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.
4. Separate the shell of the body from the underside by pulling them apart. The green substance is called the tomalley, the green tomalley is the liver of the lobster, some consider it a delicacy: it is used in sauces.
5. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves

Now for the Lobster Roll.

Lobster rolls in the U.S. are especially associated with the state of Maine, but are also commonly available at seafood restaurants in other New England states and on Eastern Long Island. I got my first exposure to them on Montauk, NY…here is a light, zesty version I used for 4th of July. Recipe is adapted from Food Networks Giada De Laurentiis:

  • 1/4 cup fresh tarragon leaves
  • 1/4 cup roughly chopped fresh chives
  • 1 lemon, zested
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1 – 2 pounds cooked lobster, cut into large cubes
  • 12 slider rolls or hotdog buns cut in half

Place the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper in a blender and blend until the herbs are minced and the ingredients are combined. With the machine running, add the olive oil. Add the mascarpone cheese and cream and blend until mixed.

Transfer the lobster to a medium bowl. Add the herb sauce and stir to coat. Divide the lobster mixture among the rolls and serve immediately.

I experimented with hotdog rolls cut in half and slider rolls. I enjoyed both equally, the hotdog rolls are traditional, but the slider rolls made it a slider. I served with some pickles and they were gone in no time. Enjoy remember not to pick out a happy lobster.

3 Responses to “Lobster Roll Rliders

  • I don’t even know how I ended up here, but I thought this post was
    great. I do not know who you are but definitely you’re going to
    a famous blogger if you are not already 😉 Cheers!

  • Love this, your passion and humor come thru. How lucky are you to have something that you love like this? so lucky .. It’s a pleasure to read!

  • admin
    2 years ago

    Thanks! It’s crazy to think this was 5 years ago and now I have cooked 100’s of lobsters since then. Crazy what you can learn from books, blogs and Google.

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