New England

New England Lobster Rolls with Lemon Chive Mayonnaise

by:
August 19, 2013

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: No need to travel to New England for its quintessential summer food.

New England Lobster Rolls

WHO: Sonali aka The Foodie Physician  is a culinary school grad and emergency medicine physician in New York City.

WHAT: A classic New England seafood shack lobster roll, made in your own kitchen.

HOW: Make a lemony, herby mayonnaise, then fold it into diced lobster and celery. Spoon it into lettuce-lined, buttery, toasty buns. Garnish with more mayo, if desired.

WHY WE LOVE IT: We love that Sonali tackles the quintessential New England summer food -- that, now, can be enjoyed far outside the northeast. The homemade mayo is a great touch -- but, in a pinch, good-quality store-bought mayo can be used in its place.

New England Lobster Rolls with Lemon Chive Mayonnaise by Sonali aka The Foodie Physician 

Serves 4

Lobster Rolls

2 cups cooked, diced lobster meat
1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise)
3 tablespoons finely chopped celery
Kosher salt and black pepper
4 top split hot dog buns
3 tablespoons unsalted butter, melted
3 leaves Boston lettuce, sliced

Lemon Chive Mayonnaise

1 room temperature egg yolk
1 teaspoon dijon mustard
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
6 ounces canola or other neutral-flavored oil
2 ounces extra virgin olive oil
1 tablespoon water (optional)
2 teaspoons chopped chives

See the full recipe (and save and print it) here.

Photo by James Ransom

 

18 Comments

Karen B. August 23, 2013
I'm definitely going to try this getting a lobster in Anchorage Alaska should not be too hard right...congratulations on your win
 
DeGustibus_Dan August 22, 2013
Two comments....first, if you don't have real hot dog buns, make your own by slicing off the sides of those hot dog rolls they sell in the rest of the country. It's a good substitute but a substitute none-the-less. Second, no self-respecting or otherwise New Englander would add anything in the mayo for a lobster roll except mayo ingredients, say oil, eggs, salt, maybe a bit of lemon, if you're from the Cain's Mayonaise camp (from whence I spring). Anything other than lobster, not too finely chopped, mayonaise, maybe some celery diced, salt and pepper (of course, we are not Barbarians), is unnecessary. The lobster carries the roll. Don't get nerved up about the sides, cut them off with a serrated-edge knife. Leave the chives for a baked potato.
 
Sonali A. August 21, 2013
Thanks for all of the comments! I believe I used the Pepperidge Farm top split buns but they are not the traditional New England style buns with the flat sides that toast up so well. Those are really hard to find. Regarding the lemon juice, most store-bought mayo (like Hellman's) has lemon juice in it already. I like putting a good amount of lemon juice in my homemade mayo because I think it pairs nicely with the lobster. I know that people feel strongly about their lobster rolls, I hope you try my version! :)
 
Cest L. August 21, 2013
I'm originally from The State Of Maine, and have truly enjoyed many of the succulent symbiosis of flavors, which are embodied in the tastings of the best seafood's The State Of Maine has to offer. Nothing can compare to those flavor profile, and I feel so very fortunate to have been brought up with that ability in my life, too! What recipe's that I have been fortunate to gather during that period, too! M-M So Very Tasty, too!!
 
threefresheggs August 21, 2013
A proper NE clam-shack-lobster-roll is usually served on a buttered, griddled hotdog roll. I have always thought the point was to add as little bulk as possible, and no flavor beyond butter. Also, while this recipe is excellent, and I love the sound of the lemon chive mayo, I have to say, a dyed-in-the-wool New Englander who has vacationed on the Maine coast her entire life, I have never once had a lobster roll north of New York City that has lemon in it (I wouldn't put it past Connecticut though). The infamous Red Hook Lobster Pound Makes the same mistake. Totally regrettable.
 
Vivienne August 21, 2013
If you can get to a Wegman's, they carry top split "New England" style buns. Pepperidge Farms also makes them but they are not distributed nationally.
 
tenuta M. August 21, 2013
The key to the lobster roll is the bun. How do we get those iconic buns outside of New England?
 
CookOnTheFly August 24, 2013
You make your own, like I do. King Arthur Flour sells a NE hotdog bun pan. Their recipe is excellent.
 
Muse August 21, 2013
Oh my goodness these look delicious, wish I were having them for lunch right now. Congratulations on your Wildcard win! Peace, Light and Love.
 
Sonali A. August 19, 2013
I just saw that my recipe was chosen as a Wildcard winner and it made my day! Thanks so much Food52!
 
lastnightsdinner August 20, 2013
Congrats!! These sound amazing!
 
Sonali A. August 21, 2013
Thanks! Hope you're doing well! <br />
 
fiveandspice August 19, 2013
Oh how I wish I were eating this tonight! Congrats.
 
Sonali A. August 19, 2013
Thanks so much!<br />
 
QueenSashy August 19, 2013
... joining Kukla! I just saw this dish and cannot stop thinking about anything else. Congrats!
 
Sonali A. August 19, 2013
Thank you! I hope you try the recipe!
 
Kukla August 19, 2013
Congratulations Sonali aka the Foodie Physician!! I cannot believe that such simple yet delicious recipe did not have even one comment for more than two and a half years. Thanks to Food52 for acknowledging this recipe and the WildCard Win!
 
Sonali A. August 19, 2013
Thanks, Kukla! I love lobster rolls and it's exciting to see my recipe recognized!<br />