Print Options:

The Best Lobster Rolls

by Jenny Shea Rawn

 3 lbs lobsters hard shellor two 1.5 lb lobsters hard shell
 4 tbsp salted butter
 0.50 oz chives, washed and thinly slicedreserve about 1 teaspoon for the salad dressing
 salt to taste
 freshly ground black pepper to taste
 4 split top hot dog buns
 1 tbsp salted butter softened
 2 cups Little Leaf Farms Baby Crispy Green Leaf Lettuce
Side salad with coleslaw dressing
 ½ cup whole milk plain yogurt (or mayo)
 2 tbsp apple cider vinegar
 1 tsp sugar
 1 tsp reserved chives (from lobster rolls)
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
 ¼ tsp celery seed
 2 cups Baby Crispy Green Leaf lettuce
 2 carrots shaved into ribbons
For serving
 lemon wedges
 Cape Cod Potato Chips(or your favorite potato chips)
To make lobster rolls

Place lobsters in the freezer (in the bag you purchased them) for 20 minutes to sedate them.


dd a few inches of water to a large pot (pot needs to be large enough to fit the 2 lobsters comfortably, with lid fitting securely). Add ¼ cup of salt to the water and bring to a rapid boil over high heat. Alternatively, you could use sea water - if you live close to the beach. Insert steamer basket.


Once water is boiling, remove lobsters from freezer and place one at a time into the steamer basket. (We remove the rubber bands from the claws, but you don’t need to. If you do remove them, be careful – those claws pinch!). Bring water back to a rapid boil. Steam lobsters for 18-20 minutes, or until cooked through. (1 1/2 lb new/soft shell lobsters should cook in about 15 minutes, so add 3-4 minutes for hard shell).


Remove lobsters from steamer basket carefully with tongs or protective gloves and let rest 5 minutes. Twist off tail and claws from lobster body. Using a lobster cracker and seafood fork, remove meat from the knuckles, claws and tail (and small walking legs as well, if you’d like – I usually don’t bother, especially for lobster rolls). Remove the tamale (green stuff), red eggs and black vein from the tail portion. Rinse the tail, if needed. Chop meat roughly, into larger bite-sized pieces.


Toss lobster with melted butter, lemon zest and chives. Season with salt and pepper.


Spread hot dog buns with butter on both sides. Heat a non-stick pan over medium-high heat. Add buns and toast on both sides until lightly browned.


Add Little Leaf Farms Baby Crispy Green Leaf leaves to the bottom of each bun. Stuff with lobster meat.

To make the side salad

Whisk together yogurt, vinegar, sugar, salt, pepper and celery seed. Add additional salt and pepper to taste. Toss lettuce and shaved carrots with dressing.

For serving

Serve lobster rolls with side salad, lemon wedges and potato chips.