The Best Lobster Roll

If you’re a fan of seafood and lobster is one of your favorite crustaceans, then you’re going to love this Lobster Roll. The last few years, social media apps and websites like Instagram and Pinterest have featured incredible photographs of these sub rolls over flowing with huge chunks of lobster. Restaurants up and down the coast lines have adopted these sandwich’s and added the lobster roll to their menu. Even one of Gordon Ramsey’s bar and grills features it, and I’ve heard it’s amazing, but I’m going to introduce a way to make them that I don’t think anyone else is doing, yet.

How to save Money on Lobsters

It’s not uncommon to spend $20 dollars per lbs when purchasing lobster. Especially if you’re buying it fresh or having it shipped inland. That’s why I’m grateful for large companies that can ship in bulk and cut down the costs that would otherwise pass on to us if we were ordering it ourselves. The shipping is where they get ya. The problem for me, though, is that its difficult to find live lobsters. The only live tank, that I’m aware of in this entire county, is at my local Asian market and, for some reason, they’re only housing Dungeoness crabs.

I purchased two bags of pre-cooked lobsters from Walmart but I’m not so sure I saved that much money. The first bag had 2 lobsters in it, weighing 1 lb 6 oz and it cost $15.98 before tax so, that purchase was definitely a winner; each Lobster weighing approximately 11 oz each. The second bag, however, was right on the money. 1 lb for $20 dollars but this bag had only arms and claws. If you ever wondered what was done with the rest of the lobster when you ordered a tail with your steak, this is it, among other things. The bottom line is, if you want to save real money on lobsters, move to a port city in Maine. Unfortunately, I haven’t figured anything else out.

In this video tutorial, I discover that one of the lobster was packaged over cooked and the meat from the tail and the claws was falling apart like pulled pork. If there is grey discoloration the meat is bad and it should be thrown out. Like crawfish, this is a sign that the lobster died before it was cooked and how long it was dead cannot be determined, indefinitely, and it can cause illness if it’s ingested. Luckily, the meat in from this lobster was still bright and white which suggests that the lobster just hung out in the bottom of a boil or steamer too long so, it was just fine to eat. But, just be aware of this if you ever encounter this issue.

What’s in my Lobster Roll

The most common ingredients in a Lobster Roll are butter and mayonnaise. I like both but I have discovered that there are a lot of folks that don’t like mayo. So, if you’re one of those, you’ll be pleased to know that mayonnaise is not one of the ingredients in this recipe, though, it could be added if you’re wanting it.

Another common ingredient is Coleslaw. The pairing of the two really is quite nice and some just serve it on the side but, in my honest opinion, it seems to be more of a filler than anything. It makes the sandwich go farther with those tiny bits of lobster meat. Some folks like to add celery to the mixture of mayo and lobster, for a little crunch, but keep the coleslaw completely out of the sandwich. Personally, I just want the lobster. Also, most sandwich’s are prepared with cold lobster meat but I prepare mine warm and with entirely different ingredients. In fact I make more of sauce than anything; a cream sauce with Parmesan, Parsley, Chives and my soon to be famous Blackened Seasoning.

More Lobster Recipes

https://poormansgourmetkitchen.com/lobster-tail-with-claws.htmlIf you haven’t been following me long or this is your first time visiting PMGK, you probably don’t know that I’m a big fan of seafood and I only post the best recipes. My basic Baked Lobster Tail recipe has been #1 on YouTube for years and it’s not even my favorite of my lobster recipes. I have several others that you might be interested in trying here: Stuffed Lobster has shrimp, scallops and crab mixed with the lobster meat and a cream sauce, stuffed into the lobster cavity, then it’s baked with a bread crumb crust. Tempura Lobster Tails are dipped in a Japanese batter then deep fried till they’re golden brown and served with dipping butter, tempura dipping sauce and my secret sauce. My Grilled Lobster recipe teaches you how to humanely kill a lobster and I give you an insanely delicious Garlic Butter Basil marinade. The Lobster Sauce is a cream sauce designed for raviolis but can be used with any Italian past and it’s incredible. Poor Man’s Lobster has been really popular, too. I show you a few tricks to make imitation lobster out of a Cod fillet. My Lobster Bisque is made with Langostino lobster tails which saves a ton of money because they’re about the same price as shrimp per lb. Plus I show you how to cut out a ton of the fat without sacrificing flavor.

Lobster Roll Ingredients:

2 Lobsters, Steamed and shelled
2 Sub Rolls, 8″

1 Clove Garlic, chopped
1/4 cup Whipping Cream
1/4 cup Parmesan Cheese, grated
1/4 tsp Blackened Seasoning
1/4 tsp Parsley, dried
1/4 tsp Chive, dried
1 tbsp Butter
Salt and Pepper to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Lobster Roll.