Lobster Roll Recipe with Live Lobsters

Lobster Roll – The Ultimate Indulgence

Did you know, there was a time when lobsters were treated no differently than trash? If lobsters were caught in the net along with the fishes, the fisherman would actually toss it back into the ocean. Back then, lobsters were literally unwanted, deemed the “poor-man’s-food” and even fed to slaves and prisoners because chicken would be “spoiling” them.

Fast forward a hundred years, here I am in a seafood market contemplating on whether I should empty my purse for these crustaceans. Boy, look how far these ocean crawlers have come. Most of the time, I would have the willpower to look away, but on some rare occasion, a couple of these would follow me home.

If only lobsters weren’t ridiculously priced, it is one of those things I can see myself chomping on every other day. And if only my waistline permitted, Maine lobster roll is how I would always have them. It is, in my opinion, the ultimate indulgence when you have live lobsters in the kitchen.

What lobsters make the best lobster rolls? Frozen or Live?

Let’s face it, lobsters are not the most easily sourced seafood, it really depends on what the season is, and geography. A huge factor would be the price and what species you can get at the local fishmonger. If spiny lobsters are caught locally, it would make more economical sense to use them instead of other lobster species flown in from half way round the world at twice the price.

To be honest, if done right, any lobster would taste great. But if you have a choice, go for cold water lobsters such as Canadian, or Maine. These lobster are more succulent and have that prized claw meat. Warm water lobster on the other hand, like Spiny lobsters, are more readily available in Asia, but they tend to be a bit tougher and no claws. Spiny lobsters would be better suited for stir frying.

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Now onto the live or frozen lobster debate. If I can, I will always opt for live lobsters, simply because it is fresher and thus has a better texture. However, frozen lobsters, if properly procured, are sometimes just as delicious. The problem is, with a litany of frozen seafood distributors nowadays, you have to separate the good and the bad. I’ve had bad experiences where a frozen lobster I bought was simply inedible and smelt horrid. If you know of a reputable brand that freezes fresh lobster properly, by all means, use them.

If you opt for frozen lobsters, I would recommend getting lobster tails instead of the whole lobster as it is easier to prepare. Firstly defrost the tails, then steam for 8-10 minutes until the flesh turns red and opaque. Let the meat cool down, then dice into huge chunk and proceed straight to season them.

How to Cook Live Lobsters

In this recipe, we used 4 live Maine lobsters weighing in at about 450g-500g each. This portion is enough to make 6 lobster rolls.

To cook live lobsters, bring a pot of water to a boil (enough to cover lobsters) and add in some salt. Sit your lobster on the cutting board, and if you look closely to the top of its head, there is a line down the middle, this is where you should split it. Use a sharp knife and in one swift motion, cut through it all the way, killing it instantly.

Some might choose to pop a live lobster straight into hot water, but I hope you’d choose the method above, as it is probably the most humane way.

Add the lobsters into the pot, cover the pot, then cook for 6 minutes. Remove the lobsters and place in a bowl of icy cold water. This stops the lobster from being overcooked.

Removing Lobster Meat

Snap both claws and knuckles from the body by simply twisting it. To remove the claw meat whole, turn the claw so that the bottom little pincer is on the top, and the big pincer lies on the board. Then, with the bottom part of your knife, knock the shell with enough force to penetrate the claw slightly. Once you feel you have made and indent into the shell, hold that position and twist your knife sideways. this should crack the whole claw, leaving the meat to easily slide out in one whole piece.

For the knuckles, it is slightly harder, so I use the back of my knife instead. The knuckles might be a little arduous, but using the same knocking technic with some patience, it will work!

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For the lobster tail, hold it in the palm of one hand with its belly facing upward, and with a pair of scissors in the other hand, cut the belly shell all the way down the middle. Once you have done so, hold the tail with both hands now, one on each side (with the belly still facing upward) and pull the side of the shell outward and downward. Do so until the meat inside loosens up, and it should just slide out whole.

Some people would stop here, but as lobsters are extremely expensive, we are not letting ANY meat go to waste. The legs, although scrawny, are filled with meat as well. Again with your scissors, snip both ends of the legs, and with a rolling pin, press down from one end and roll towards the other end, and all that leg meat will just slide out.

Now that you have removed all your lobster meat, cut them up into huge chunks and place in an airtight container. Store in the refrigerator until ready to use. With all the shells, it will make an awesome stock, so I hope you freeze them up as well.

Step by Step Video

This step-by-step recipe video below will guide you on from start to finish.

Lobster Roll Dressing

For the lobster roll dressing, the key is to keep it simple. The natural sweetness of the lobster meat is the star, so we do not want to overpower it. Mayo, chives, red onion, dill and lemon juice will be the core of your dressing. Season it well, and toss in some parsley flakes and thyme for extra freshness. Mix it well with the lobster gently as to not break up the nice chunks of meat. I like to have it slightly chilled, so I pop it back into the fridge whilst I prep the buns.

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What bun is best for lobster rolls?

Essentially, the ideal bread should be more buttery and eggy, as it contrasts the light lobster dressing best. New England style hot dog buns or a brioche buns make the best lobster rolls. Just make sure it is a top split bun.

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To toast the buns, melt a knob of butter in a pan. Then grill each side of the bun for 2 minutes or until golden brown.

Plating up Lobster Roll

To serve, spread some kewpie mayo on the insides of the toasted bun, and stuff bun generously with lobster salad. Garnish with some more chopped chives if desired, then serve immediately with a slide of lemon wedge.

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