🇨🇦 CanadaCatalog recipe
Chilled lobster meat barely dressed in mayonnaise, celery and lemon, piled into a griddle-toasted bun — the whole point is the lobster, not the extras.
For 4 servings.
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Boil the lobsters in well-salted water 8–9 minutes until the shells turn bright red; plunge into ice water to stop the cooking.
💡 Even a couple of minutes past done turns lobster meat rubbery — pull them the moment the shells color.
Crack the shells and pick out the tail, claw and knuckle meat; chop into bite-size pieces and chill.
Fold the lobster gently with mayonnaise, celery and a squeeze of lemon — just enough to bind it, not drown it.
💡 More lobster than dressing is the entire point of the dish.
Butter the flat outer sides of the buns and griddle in a skillet until golden on both sides.
Fill the warm buns with the cold lobster salad, scatter with spring onion and black pepper, and serve immediately.
Lobster rolls trace to Maritime and New England fishing towns, where boiled lobster meat — once considered a lower-status food — was stretched into a portable lunch. Nova Scotia and Prince Edward Island wharves and chip trucks serve both the cold, mayo-dressed version and a warm, butter-drenched one, and locals argue fiercely over which belongs where.
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