This is how you make a lobster roll at home

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We recently wrote about our favorite decadent roll: the lobster roll . Today we’re going to show you how to make this Maine delicacy at home!

For 6 sandwiches:

  • 200 grams of crayfish (or lobster meat)
  • 6 sweet milk buns or brioche buns
  • Mayonnaise (we used Jean Baton wasabi mayonnaise for some extra kick)
  • Handful of cherry tomatoes, in wedges
  • Romaine lettuce
  • 2 tablespoons melted butter
  • Fresh lemon juice
  • Pepper and salt

For this recipe we didn’t use lobster meat, but crayfish. A lot more affordable and more available, because they are just in the supermarket. Of course, this lobster roll is only really traditional with good lobster on it, so if you can get it (and pay for it), treat yourself once. Otherwise, just like us, you’ll stick with crayfish!

Melt the butter gently in a pan or in a heat-resistant bowl in the microwave (not too long or on too high a setting, the butter must not burn!). Roll the crayfish in the melted butter. The amount of butter is up to you, but about a tablespoon per 100 grams of crayfish is fine.

Cut the buns lengthwise at the top (not on the side, as you normally do with a white bun). Spoon in some mayonnaise, put the lettuce leaves and tomatoes on top and finish with the crayfish.

Season with salt and pepper and sprinkle generously with fresh lemon juice, this really finishes the lobster roll. Enjoy!

Culy Lobster Roll 2

Source: Culy by
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