Tastier lobster roll?
August 4, 2016 1:34 PM   Subscribe

Can I improve on the taste of a lobster roll? Is there more than lobster, mayo and bun? I am suspecting that what I love about the lobster that I have to crack out of the shell is the butter that is served with it. Lobster with butter: delicious. Lobster roll with mayo: just ok. Next time I am going to try drooling the roll with butter, but can you suggest another flavor enhancer?
posted by Hobgoblin to Food & Drink (22 answers total) 6 users marked this as a favorite
A little lemon juice, a little dill, a little salt.
posted by dywypi at 1:34 PM on August 4, 2016 [2 favorites]

I love Old Bay seasoning on all things seafood.
posted by lovableiago at 1:39 PM on August 4, 2016 [2 favorites]

Maybe skip the mayo and use butter instead. I have not tried this this recipie before, but generally like Kenji's work.
posted by phil at 1:39 PM on August 4, 2016 [1 favorite]

Here's a recipe that does exactly what you're thinking of doing.

In addition to what dywypi suggested, a little celery salt is a great flavor enhancer.
posted by Dolley at 1:40 PM on August 4, 2016 [1 favorite]

What you're describing is a Connecticut-style lobster roll. You could try Googling that term for recipe ideas.
posted by Johnny Assay at 1:40 PM on August 4, 2016 [14 favorites]

Any time you want your butter to taste more buttery, add chicken fat. Powdered chicken bouillon, the full-sodium stuff, will also make butter more buttery, and you can get a similar punch-up from powdered parmesan-type substance.
posted by Lyn Never at 2:00 PM on August 4, 2016

For delicious lobster rolls, the devil can be in the details. You don't make a lobster salad and put it on a bun and you don't necessarily need to add more as much as much as you need to perfectly execute the few ingredients you have. The hot dog bun should be toasted with butter to a perfect crispiness.

Here is the recipe for Luke's Lobster Roll:

4 tablespoons unsalted butter
4 New England-style split-top hot dog buns
4 teaspoons mayonnaise
1 pound fresh cooked Maine lobster meat, chilled
1 tablespoon fresh lemon juice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon freshly ground black pepper

In a small saucepan, melt the butter over low heat. Brush half the butter onto the outer sides of your buns.
Heat a 10 to 12 inch cast-iron pan over medium heat for 2 minutes, then toast the buns in the pan until golden brown, 1 to 2 minutes per side. Remove the buns from the pan and gently pry open the tops.

Spread about 1 teaspoon of the mayonnaise on the inside of each bun. Arrange a quarter of the lobster meat inside each bun.

Reheat the remaining melted butter, if necessary, and stir in the lemon juice. Drizzle the mixture evenly over the lobster in each sandwich. In a small bowl, stir together oregano, thyme, celery salt, and pepper, then sprinkle a pinch of the seasoning mixture over each sandwich.
posted by yes I said yes I will Yes at 2:01 PM on August 4, 2016 [7 favorites]

Improve the bun. You didn't mention what bread you're putting your mix on, but if you're using a hot dog bun like McDonalds uses, stop.
I suggest rolls made by yourself or by a bakery.
posted by FallowKing at 2:13 PM on August 4, 2016 [1 favorite]

My husband is a lobsterman. His favorite way to make a lobster roll is to use a regular hot dog bun, slather the inside and outside with butter, put the meat inside and then grill it.

We don't eat much lobster but I am up to my ears in crab, which in my opinion takes to mayo better.
posted by pintapicasso at 2:26 PM on August 4, 2016 [4 favorites]

I can vouch for Luke's lobster rolls, they are awesome and served on a square hotdog bun at the shops.
posted by TheAdamist at 2:27 PM on August 4, 2016

Fry the roll in butter. If you can get a New England style cut side roll, great, otherwise cut the sides off your existing roll.
posted by mskyle at 3:04 PM on August 4, 2016 [3 favorites]

In a oven safe ramekin, heat:
- Olive oil
- Butter
- fresh chopped garlic
- fresh rosemary
- fresh basil
- sea salt
- pinch of red pepper flakes
- black pepper

One it's been baking at 400 degrees for 10-15 minutes, take it out, Toss it with the lobster meat and a squirt of lemon and crusty bread. So good.
posted by floweredfish at 3:49 PM on August 4, 2016 [4 favorites]

My favorite of all time goes heavy on the lemon and adds chives.
posted by town of cats at 5:19 PM on August 4, 2016

Frying the bun is key. I like a bit of tarragon in the mayo.
posted by kickingthecrap at 6:38 PM on August 4, 2016

Touched upon above, for my money the easiest way to improve the taste of a lobster roll is to make it with crab.
posted by rhizome at 7:14 PM on August 4, 2016 [1 favorite]

You definitely need to be buttering the bun heavily, and going light on the mayo. That will get more of the buttery goodness you want.
posted by olinerd at 7:26 PM on August 4, 2016

Response by poster: This is fantastic! The first answer was already here when I clicked from writing the question to seeing it on the page and now there is all this! If I don't pick a best answer it's because I'll have to try some of these first, but I like the sound of many of the suggestions. Thank you all and keep 'em coming!
posted by Hobgoblin at 7:31 PM on August 4, 2016

Make your own mayo, don't use stuff from a jar.
posted by crazycanuck at 8:55 PM on August 4, 2016

Seconding "Connecticut style".
posted by slateyness at 10:16 PM on August 4, 2016

Third ing Connecticut style. All others are heresy.
posted by steady-state strawberry at 2:55 PM on August 5, 2016 [1 favorite]

If your lobster comes with the coral (the deep green goop inside the tail where it meets the body), cook it in roughly twice the amount of butter until it turns pink. Whisk until smooth and voila, coral butter. Taste before adding, a little goes a long way and it's not for everyone.
posted by STFUDonnie at 9:34 PM on August 5, 2016

Lobster rolls seem to be on more than one person's mind these days; here's a FPP.
posted by yes I said yes I will Yes at 6:18 AM on August 8, 2016

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