To make this lobster bisque recipe from scratch, all you need are 9 ingredients plus a couple of spices you probably already have in your spice cupboard. It's really that …
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All our favorite lobster rolls had the same two iconic elements: Plump tender claw and knuckle meat dressed very lightly so the Maine lobster meat can shine. Soft New-England style rolls, heavily buttered and toasted on both sides. Mainers know good lobster rolls should be all about the lobster and butter…
Spread 1/2 teaspoon of the mayonnaise on the inside of each bun. Fill each bun with a quarter pound of the chunks of lobster meat. Reheat the remaining melted butter, if necessary, and add the lemon juice. Drizzle the warm lemon butter evenly over the lobster in each roll. Evenly sprinkle one pinch of Luke's Seasoning on top of sandwich.
Most Maine lobster roll shacks use claw, arm, and knuckle meat, because it’s bright red, already portioned into big chunks, and softer than tail meat. Lobster tails are usually reserved for seafood platters and are grilled, broiled, or stuffed and baked. Depending on where you live, you might not be able to purchase cooked lobster claw meat.
Cold lobster rolls are made with chilled lobster salad tossed with mayonnaise, celery, etc served on a hot dog bun. Warm lobster rolls are steamed lobster served in hot dog buns drizzled with melted butter. Both are delicious, but cold is more popular.