The last time we were in Maine, I was pregnant with Hockey Guy, which means it’s been way too long since that trip. We have talked about another trip to Maine for the past two years, hoping that we’ll be able to squeeze it in sometime soon. We want to take the boys to see where we got married in Bar Harbor, visit Acadia, go to all our favorite towns, photograph lighthouses, and of course hit some lobster pounds and eat Maine blueberry pie.
This is a good time of year for soft-shelled lobster, when the crustaceans have shed their hard shells to allow for growth. The soft shells come apart easily in your hands, and the meat is sweet and tender. It’s fantastic just boiled and dipped in drawn butter, or added to any number of dishes, but I adore Maine lobster rolls. I think I could spend an entire summer traveling up and down Maine, stopping to sample lobster rolls in every town. Of course, if you have any favorite Maine lobster pounds, please share and help plan our itinerary!
We occasionally buy whole lobster and cook it up at home, but sometimes I’ll just get some precooked frozen lobster meat from Cozy Harbor of Maine (not sponsored). They sell claw and leg meat packed tightly in freezer containers, and those 7-ounce containers have roughly the equivalent meat from six pounds of new shell Maine lobster. Definitely more convenient and less expensive than buying, cooking, and prepping that many lobsters. We treated ourselves to homemade lobster rolls a couple times this summer, and even though we missed the sights and sounds, we at least got a taste of Maine this year.
Recipe Notes
Using frozen lobster meat is very easy and convenient, just remember to thaw completely and drain well. Pat the meat dry with paper towels before mixing with the mayonnaise. And because the meat will continue to release liquid, this is best eaten the same day. Grilled corn on the cob goes well with lobster rolls.
Enjoy it gluten free with gluten-free hot dog rolls.
Maine Lobster Rolls
Equipment
- medium bowl with lid
- skillet or griddle
Ingredients
- 7 ounces Cozy Harbor Lobster Meat (or meat from 6 pounds of cooked lobster)
- ½ tablespoon fresh lemon juice
- ¼ cup gluten-free mayonnaise
- ⅛ cup seedless diced cucumber
- 2 teaspoons chopped chives
- dash cayenne pepper
- fresh lettuce leaves
- New England hot dog rolls (or gluten-free hot dog rolls)
- butter
Preparation
- Drain the lobster meat, pat dry, and cut into ½” pieces.
- In the bowl, whisk together the lemon juice, mayonnaise, cucumber, chives, and cayenne pepper. Fold in the lobster meat, and chill in the refrigerator.
- Butter the sides of the New England hot dog rolls and toast both sides on the skillet. Layer some fresh lettuce leaves in each bun and add a scoop of the lobster mixture, then serve.
Dina says
sounds delish. lobster rolls are one of my favorite sandwiches!
Andrea says
Thanks Dina!
Irina @ wandercrush says
Ah this looks amazing! Bar Harbor was actually the place where I had my very first Maine lobster roll—right before I spent a week in Acadia. 🙂 Your post brings be back.
Andrea says
Isn't Mt. Desert Island a wonderful place? We love trekking through Acadia.
Drew says
I wish I had some lobster with me right now so I could try it!