Mark Gaier and Clark Frasier's Classic Lobster Rolls
Take a Bite Out of This Summertime Favorite
When making a true Maine Lobster Roll, certain criteria need to be met. The bun must be a "top-loader," buttered and grilled, and there must be enough mayonnaise to coat the lobster liberally. In our opinion, most people just don't add enough mayo. Travel up and down the coast of New England and you'll encounter many versions. In fact, one of our favorites is not served in Maine at all, but in New York City at Rebecca Charles' Pearl Oyster Bar. In our version we like to use a lemon mayo and sprinkle plenty of fresh herbs from the garden on top. Serve these with a pickle and French fries and, of course, our Caraway Seed Coleslaw.
For the mayonnaise:
Combine the egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade. Process the mixture for 20 seconds. With the machine running, add both of the olive oils, drop by drop, and then slowly increase to a steady stream as the eggs and oil become emulsified. If the mixture gets very thick, thin it with a teaspoon of ice water. The consistency should be a little thinner than store-bought mayonnaise. Season with salt and pepper to taste. Store in a tightly sealed container in the refrigerator for up to a day.
For the lobster rolls:
To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell.
Cut the lobster meat and place in a bowl. Toss with the mayonnaise and lemon juice. Slather the outside of the rolls with the butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with the lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately.
This recipe was styled by chef Karen Pickus for Good Morning America.
*Recipe courtesy of Mark Gaier and Clark Frasier from their cookbook, Maine Classic; Running Press, 2011