Lobster Roll Recipe
A few weeks ago I decided to reach out to marketing at the Tasting Table in hopes they would let me attend their Lobster Rumble event where I can eat almost every Lobster roll in the city of Los Angeles and write about it on my blog. To my utter excitement and joy, they obliged and now I’m heading to their event this Thursday. If you haven’t gotten your tickets, do it, NOW! I’d love to see some friendly faces over there!
In honor of this event I decided to create a lobster roll recipe of my own, and if you know me you know I love Mexican food (I also used to wait tables at a Mexican restaurant) so I decided to incorporate some traditionally (at least American-mexican) Mexican flavors into this roll of mine.
Chipotle, for one, because it is my favorite seasoning aside from smoked paprika. Which they taste a lot alike except chipotle is a little spicy, cilantro and lime. I also included a cilantro lime coleslaw because…why not!
So I started with 8 oz of lobster tails – which was 2 that I got from Vons for only $7.99 a piece! This is definitely a meal for one, and I only ended up using one half of the roll you see above. Next time I’ll make sure to buy more, but this is my first time cooking a lobster roll so…we live and we learn!
I also decided to quarter my lemon and lime rather than cut them in half like you see in the photo, because once I realized how little lobster I had I didn’t want the mixture to be too runny. I also reduced my mayo size by mixing in 1 teaspoon at a time. Make sure you’re tasting as you go. That’s the best advice to give because you may like something a little less spicy, a little more salty…etc etc. Food is all about preference!
I added all of my ingredients to the bowl and mixed. Tasting as I went along and added flavors here and there. The chipotle just gives it SO much flavor.
Next time, I’ll also use a whole lobster because I LOVE the red coloring that comes out of the claws. I got a little red in there but it was masked by the mayo! I cooked the lobster tails for 8 minutes, but feel I could’ve left them in the boiling water for just a tad bit longer.
I also added my cilantro lime coleslaw to the mix, and I’m glad I did because it was delicious!
This recipe is probably one of my favorites EVER. Make sure to get that bread roll toasted reaaaaaal good so it’s a little crisp. It adds a ton of flavor to the roll but doesn’t cover up that succulent lobster taste. Try this recipe please, you will NOT regret it. I promise it’s so worth the price.
AND of course, get your ticket to the Tasting Table’s Lobster Rumble Event. You won’t regret that either! Hope to see you there!
- - 8 oz lobster meat, cooked
- - 1/2 bunch cilantro, chopped (to taste)
- - 1/2 bunch parsley, chopped (to taste)
- - Chipotle powder (to taste)
- - 1 quarter lime and lemon, juiced
- - Roughly 1-2 tablespoons mayo
- - Minced red onion, to taste
- - 1 sandwich roll, halved and toasted
- Cook the lobster tails by throwing them into boiling, salted water. Put the top on the pot, return to a boil, reduce the heat a little and let them cook for about 8 minutes until they're bright red.
- Remove the tails and place them in an ice bath to stop the cooking.
- Crack open the shells, remove the meat and dice.
- Mix all ingredients together in a bowl and adjust to your taste preference.
- Put the mixture into the fridge to let it cool.
- Dress your bread with a little mayo, heat up a skillet and grease with butter. Place your bread facedown and toast until crispy and golden brown. About 2 minutes.
- Load up your roll and enjoy!