The World-Famous Maine Lobster Roll

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Who cares if it's authentic? It's delicious. This is a really great recipe. Can't wait to make it again!

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May not pass muster by the purist but this is one tasty lobster roll.

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Well,I was born In Boston,MA and haved lived in New England for all but six and a half years of my sixty years of life. Many lobster rolls have I eaten,both homemade and out to eat. Never have I had one that resembles this recipe.

People from other parts of the country who think this is a true New England lobster roll will be misguided. A real New England lobster roll,the kind I've had all my life,consists of a flat sided, flat topped, fairly thin sided,non-sweet New England style roll,buttered well and pan toasted,cold lobster bites mixed with mayo,salted lightly perhaps and really,nothing else.

It's the combination of the taste and texture of the toasted buttered roll with the creamy sweet goodness of the fresh lobster mixed with mayo that makes a true masterpiece of the New England lobster roll.

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I think the name of this recipe is deceiving. This is not how a World-Famous Maine Lobster Roll is traditionally made. I was born and brought up in Maine. Everyone in Maine knows that a real Maine Lobster roll is Lobster meat mixed with a little mayo. Putting cucumber, tarragon, etc. in it is fine if that is what you like, but it not the traditional way to make a Maine Lobster roll. It is covering up the sweet succulent flavor of the Lobster meat. I think most would agree that a real Maine traditional style Lobster roll is made using the New England traditional style hot dog roll with maybe a little lettuce on the bottom with fresh chunks of lobster meat mixed with a little mayo. It may be a good recipe, but not what I think most Maine people would consider to be the World Famous Maine Lobster roll.

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Tried this recipe last week and really loved it. It may not be as authentic as some reviewers would like, but my husband and I found the recipe to be wonderful. We enjoyed the tarragon and the cucumber. I can understand why less is more for folks so close to lobster territory, but for those of us who aren't so lucky, a little more flourish in the recipe helps make average lobster meat great.

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The lobster roll is one of my all time favorite meals. When I travel to the East coast, I have lobster rolls and clam chowder for every meal. I can't get enough. Living in Texas, this is not something you can find easily. This recipe,which has the cucumber, is the one I always use. I order my lobsters over the Internet and use this recipe to impress my redneck friends who have never experienced this ultimate culinary experience. I have tried several variations, but this one is the keeper. I usually cheat a little and order clam chowder from my local Red Lobster restaurant and serve my favorite meal to family and friends. Try it. I think you'll agree with me.

Dude...........

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Obviously, you cannot make these around the "MAINE Lobster Roll Nazis" If so, I suggest a bullet-proof vest. Anyway, this is a very good recipe. I love that there are chefs who "jazz" things up for us non-Maine viewers.

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It's NOT a proper lobster roll, I'm from Maine and this insults me!

It should not have CUCUMBER or TARRAGON!

You've just added CHEF touches to make it more jazzy for your viewers!

Shame on you!

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So much QQ here. Its a recipe and everyone has there own way of making a lobster roll. If you guys havent tried the recipe with all the added recipe then you should stfu. I felt it was good and i had no problems with the roll. im not a mayo fan either but it still was good.. the cucumber gave it a crunch which i enjoyed. No matter what you guys say, Jasper White is working and adding recipes to the foodnetwork. Just cause you like it without mayo or with out the cucumbers dont mean its terrible.... different taste for different people..... i eat lobster rolls all the time... its like eating a hot dog with ketchup sometimes and with mustard... added stuff for different taste...
Exit stage Left!

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I dont care if he is the best chef in the world he knows JACK about lobster rolls if he insists on putting in CUCUMBER and tarragon..CUCUMBER ..please it will only make the roll soggy..If you want some sort of cucumber put some pickles on your plate with some french fries and onion rings or potato chips...Im from Cape Cod and have been eating lobster since I was in the womb,and no way in hell does a Cape Codder or someone from Maine put cucumber in a lobster roll..they'd never be allowed to make a lobster roll again.Sorry chef but you are an idiot when it comes to perfection of a lobsta roll.Also if you ever get a lobster roll ANYWHERE and it is not toasted,tell them to get it out of your face.ALL lobster rolls MUST BE TOASTED.