Cooking Class

Cooking Class

Classic Maine Lobster Roll

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The classic lobster roll is mostly about how much succulent, freshly cooked lobster can be wedged into a toasted and buttered top-cut hot dog bun.

Some serve lobster rolls with freshly cooked lobster meat cracked from the shell, doused with drawn butter and piled into the bun with a few drops of lemon juice.

A more casual, classic lobster roll is made with meat that has been cooked, chilled and extracted at your leisure, then tossed with a bit of lemony mayonnaise and diced fresh celery.

Be sure to put the lobster headfirst into the court bouillon—a quickly made flavorful stock—in order to stun the shellfish. 






For the court bouillon:

1 gallon of water
1 carrot, peeled and coarsely  chopped
1 onion, peeled and coarsely chopped
2 ribs of celery, coarsely chopped 
2 sprigs of parsley
2 sprigs of thyme
2 bay leaves
4 cloves of garlic
½ teaspoon cayenne
¼ cup salt
1 tablespoon peppercorns
¼ cup white wine vinegar

For the lobster roll:

1¼-pound lobsters (count on one lobster per roll)   
Mayonnaise mixed with lemon juice to taste
Finely diced celery to taste
Salt and pepper to taste
Top-cut hot dog rolls
Butter for spreading on rolls 

For cooking instructions, see the gallery below:

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