Lobster Rolls

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A perfect Labor Day lunch...full of flavor, easy to prepare. Fellow New Englanders..relax. Yes, most of us steam lobsters plainly and keep the filling simple, but break out of your shell--play on words. This is worth a try. Our favorite roll, however, is simply to toss the meat with hot melted butter. Yum!

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A really special sandwich for weekend company. Loved it.

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I totally agree with "salmonoid" I live on Cape Cod, my Husband has been catching lobsta for 40 years and we never add spices of any kind. We use sea water or very salty water to "steam" them.
I watched to see if Ann peeled the meat off the tail so she could clean the poop out. Didn't see that happen. Try it without the spices it is soooooooo much better. Enjoy!

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I love every recipe of Anne's that I've tried, and this was no exception. Can't wait to make it again!

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Plain and simple...delicious! Annie , Fremont , CA

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The delicate flavor of lobster is easily overcome. This native and life long resident of Maine has learned that the best lobster roll is made simply with claw and knuckle meat and the least amount of mayonnaise needed to hold it together. It doesn't get any better than that.

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Very tasty but, I prefer my lobster boiled very simply- water and lemon juice. The rolls were excellent! In my home, there is never TOO much garlic! Love your show Anne!!

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No, no, no, no, no. In Maine we don't use anything on our "lobsta" rolls except good mayonnaise. Lemon juice, chives, celery salt and garlic just make me shudder. If you must, finely chop a bit of celery. The lobster should be steamed in a few inches of heavily salted water to mimic sea water. Using herbs masks the pure taste of the lobster. It needs no help. Boiling makes it watery. PLEASE clean the intestine (bowel, enough said out of the tail by pulling back the top of the tail, you can't miss it. There are some foods that should not be fooled around with! (I adore Ann, this of course is just my humble opinion.