New England Lobster Rolls

Paying tribute to the king of sea meats the New England way: Lobster Roll on a homemade squishy bun. Upgrade your kitchen with Misen’s amazing cookware and knives! Go to bit.ly/3mI1fEL and use promo code lagerstrom to get 20% off your first order!
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-RECIPE-
LOBSTER ROLL FILLING:
▪600g/1.5lbs lobster meat (two 2-2.5lb whole live lobsters)
▪120g or 1/2c mayo
▪20g or 1/2c minced chives
▪10g or 2tsp kosher salt
▪4g or 1.5tsp black pepper
▪Zest 1 lemon
▪15g or 1Tbsp lemon juice
To cook lobster, freeze lobsters for 15mins. Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C. Add lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C. Remove from water and allow to cool. If using lobster tails, cool in an ice bath. Remove meat from shells.
Cut meat into large rustic chunks and place in bowl. Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.
--
BUN:
(makes 10 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
▪Melted butter (to brush on top)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.
To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter.
MAYO:
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
PUTTING IT TOGETHER:
Spread butter on sides of roll and toast until golden brown. Cut bun top down, line with lettuce, and load with generous portion of lobster salad. Garnish with black pepper and minced chives.
LINKS:
Perfect Burger Bun Video: • This Burger Bun Took M...
Mayo Recipe: • POTATO SALAD 3 Ways
Kitchen Scissors: amzn.to/3J30Bfk
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#lobsterroll #poachedlobster #sandwich
CHAPTERS:
0:00 INTRO
0:23 Cooking the lobster
3:55 Picking the lobster meat
6:19 Misen knife ad
7:19 Making the bun
10:12 Dressing the lobster meat
11:58 Putting it together
13:13 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@GaryT1952]

I'm from Gloucester MA where lobsters are abundant and landed everyday. You are one of the few KZbin chefs who got it right...fresh lobster, a little mayo (Hellmann's in MA) minimal seasonings, no celery and a top split grilled NE style bun...Perfection! Five stars Brian...⭐⭐⭐⭐⭐

[@BrianLagerstrom]

Thanks for the feedback Gary! The approval of a true East Coaster means a lot.

[@ninianstorm6494]

@@BrianLagerstrom we can give all medicare by reduce warfronts, no more allowing new daca abusers, force senators to cut their own wealth in gov by half if they want to keep above 70% of current daca population so inflation/living cost stay reasonable wesley clark foreshadow reveal 2000 to 2012 all rig for kill iraq to syria kzbin.info/www/bejne/lZ7Ve4V-rMeJfZo dnc kill 50 in vegas/portland, thugs attack with stand down cops san jose/charlotte, burn loot several months, sabotage afgan withdraw using russia bounty smear to give taliban equip, dnc crash car in to wisconsin parade thanks to nbc follow jury bus smearing ritten house too kzbin.info/www/bejne/i6nSfWuqfbiUbck bush 14y ago saidd add ukraine to nato with nuland f eu coup 2014 support = kzbin.info/www/bejne/pIW0ZHdnlpKdaJI

[@oxpatchreb]

Gary, give it a shot with Duke's mayo....... 🤤🤤🤤 It might be hard to find up there, but find some on the tuberwebs and give her a run.

[@GaryT1952]

@@oxpatchreb Will do...in my area online would be the best option...I'll give it a try!

[@qweqwe1324]

@@oxpatchreb You give it a shot with Brian's Mayo, trust me XD

[@GoodForYou4504]

I'm from Maine and I have boiled a lot of lobsters in my life. Thank you for showing a better and less cruel way. I'll pass it on. Nice to see how we progress, my grandfather just raked lobsters up off our beach and fed them live to the pigs.

[@puppibanana]

😮

[@minionboi4616]

Dem pigs were eating better than me 💀

[@YashKnowsBest]

They’re ocean insects who can’t feel pain bruh

[@GoodForYou4504]

@Lorkmirs_House yes, that's true. There are lots of opinions out there. What they're saying now is that the most Humane thing is to just spike a paring knife into it's brain before you throw them in the pot. There is no mess, but it is an extra step. Others can do whatever they want! 👍

[@Hellboy700]

This is by far the best video on lobster rolls, relying on the lobster, not filler (potatoes or celery), or spice. Excellent advice on the most humane way to kill a lobster. I appreciate you saving the carapace for bisque, Brian. I think it's important for people to learn not to waste any part of the animal.

[@cassandrareeves-beaver9130]

"You crack me up when you dace at the end!!😂😉

[@doctorteethomega]

12:00 If you've never eaten in new england, you can't understand how important this step is. A top-split bun grilled on the sides gives texture and flavor to the whole thing.

[@ADirtyEwok]

Hey Brian! I have a folder in my google drive dedicated to recipes that I really like and want to make sure I don't lose, and as I was looking at them over the weekend, I was struck by the fact that a nice meaty chunk of them are yours! In an internet full of cooking blogs, channels, and streams, I really think you are one of the best around both in terms of style and straight up content. Thanks and much love!

[@BrianLagerstrom]

Thanks! That’s great to hear, truly. There is SO MUCH cooking content on the internet, most of it not good, so I’m glad to be a useful resource for you.

[@esposexy2210]

Im gay

[@STeALtHsVidz]

@@esposexy2210? So what? Millions of people all over the globe are gay, are you a 'special' kinda gay that no one else knows about? Old news!

[@gerrypower9433]

@@esposexy2210 can you make a lobster roll? Then who cares!

[@SuperSarahbop]

@@BrianLagerstrom traditionally lobster rolls became a thing because a restaurant in Milford Connecticut was finding people where only eating the tail. It’s gross but the lobster roll was invented in a moment where somebody was looking to cut food waste and make more money so he took the claws that where untouched from somebody's meal toasted a hold dog roll warmed up the claw meat in melted butter and there you go. The traditional split top hot dog roll is very easy to find in CT everywhere.

[@corbinmclean9591]

Looks delicious, going to try. Only thing is always remove the elastics before boiling. Otherwise you can taste the rubber

[@traceybradshaw]

Aussie here with sweet lobster memories of 5 weeks spent in CT and on The Cape years ago. Would love to get back one day 🥰

[@EricZhangMusic]

Lobster roe is really good! Yours is fully raw which is why the color hasn’t changed - it should be a bright orange like the shell when done, and be savory and nutty - but not as intense as crab tomalley.

[@ZyronDel]

The amount of times you said kill in such a short time was really funny.

[@michaelchernjawski4908]

I worked at a restaurant in Portland ME that specialized in lobster rolls, and you might have the perfect interpretation. From extracting the meat to the top split bun, this looked absolutely fantastic. It makes me happy that there are means by which people on the interior can enjoy lobster rolls! Cheers and keep up the amazing work.

[@issi2699]

I'm from connecticut, we love a classic lobster roll, but we also do a version thats butter instead of mayo and its served warm, so delish.

[@SuperSarahbop]

Hot lobster roll is the only way my family likes them

[@scottchandler5597]

Hi... Cape Codder here. The only thing I would suggest is to get a pair of tin snips and dedicate it to cutting lobster shells. It's foolproof and much more controlled than the back of a knife or (shudder) a hammer. Scissors are fine for some parts of the shell, but if you are getting truly hard shell 2-3 pounders, the scissors could definitely be challenged. Definitely going to try making the buns! Let's eat this thing!

[@carolanngregory228]

the roe is black because it is raw. If cooked it turns bright red and is delicious. I appreciate the information on putting the lobsters in the freezer before killing them. A six minute two and a half pound lobster, especially when cooled down in the freezer does not sound right at all but maybe the trend is for eating undercooked because those bigger ones are not as tender as the smaller ones.

[@pieterbassie85]

You and chef john have really improved my cooking game over the years. Thanks a lot!

[@gustose6]

Enjoy

[@physicsfan314]

Huge fan of the celery flavor, even if you don't have the celery crunch. Two ways I use to do this - add in some celery leaves as garnish (same way you'd do cilantro on a taco), and add some celery seed to the mix. Gives the flavor without altering texture.

[@BrianLagerstrom]

Celery Leaves on top is pro move for sure

[@summertime_lovin]

Celery tastes like how I’d imagine cancer tumours taste

[@Bluefalcon888]

So you like the flavor of water

[@tigerhockey7]

From MA…you knocked this out of the park all you need is kettle cooked chips or fries 🔥🔥🔥🔥🔥

[@AndreNDP]

On knuckle meat, a rolling pin is your best friend. Literally roll it down the knuckle, the meat comes right out.

[@1bwash]

Celery is absolutely crazy to add to a lobster roll. As is any strong flavor beyond/to overpower the lobster itself.

[@alexbaerg]

East coast of Canada, too!! PEI does these RIGHT 👏🏻👏🏻

[@elenhin]

Ty for being less cruel to them. I have a prob when it comes to crayfish and lobsters, they are so cuuuuuuute....and so tasty... :(

[@judyt5542]

I’ve looked for years for a good recipe for top split buns. I’m from Boston originally but now living on the west coast. Top split buns are like unicorns here. Can’t wait to make my own now.

[@zimmejoc]

West and South of New York state, I've never seen 'em in the wild. Out west you got the Dungeness crab though, which I think is even better than Maine lobster.

[@judyt5542]

@@zimmejoc I agree. I much prefer crab to lobster. When we were kids, our neighbor was a lobster fisherman and would often bring us lobster. Mud bugs as he called them. We ate it all the time so it’s not a treat for me now. Out here our traditional Xmas Eve dinner is Dungeness crab. Delicious. When I make these buns they will be used for crab salad sandwiches or hot dogs.

[@mstrsims2]

Boston. You killed it correctly. Quick action with the knife. Good job

[@f25mart]

So on point about the celery - If I want the crunch, I'll just add kettle chips on top. Other than that, I want the dominant texture to be the lobster.

[@BrianLagerstrom]

Chips on top mucho dope

[@thatguy-st7bw]

That looks better than any I've seen. 😍

[@abc-coleaks-info3180]

That’s a solid gold Tube Steak right there!

[@giorgiomarchetti]

Hey B... Here in Italy it's so difficult to find Lobster so Big without ask a bank loan!!! But i Will try the bun!!! Great recipe, as always!

[@maryharding577]

Wow!!! Looks incredible and so authentic, can’t wait to try this!

[@elipsis6700]

By the time I get to the end of your videos I feel like Captain Barbossa watching Elizabeth Swan eat...its perversely yet satisfyingly disconcerting

[@BWen3]

The amount of kill references is giving sociopathic. 😂

[@AirrowRocket]

Kudos for the humane killing the correct way. The rolls look awesome.

[@alexlackner1945]

God, still pretty cruel not sure i could do this

[@gp7110]

It’s amazing how much the internet cares

[@awesomeguy684]

@@alexlackner1945the ciiiircle of liiiife

[@juliemccauslin5807]

​@@awesomeguy684 🦁 👑 😊

[@Toastybees]

@@alexlackner1945 Someone has to kill the animals you eat. Just because you didn't do it personally doesn't mean you aren't responsible for their deaths. This is just respecting the animal and taking responsibility for your choices. Veganism is a valid option if you don't want to deal with it.

[@TakeNoneForTheTeam]

Perfect demonstration. Thank you!

[@freddymaite]

Great recipe Bri, love your work! I've only had a lobster roll once on a trip to Chicago so I definitely need to give this one a go. Cheers mate!

[@Jerkasaur]

Thank you for putting celery in its proper place

[@leonardotube]

After Leon, I will never see lobsters the same way I used to again.

[@scottdelong188]

From a native Mainer, props for using good mayonnaise instead of butter, and for the authentic split-top buns! You had me scared at first when I saw the celery come out. I agree that it distracts too much-the lobster meat should have no competition as the dominant texture here. Well done!

[@BrianLagerstrom]

Phew. Mainer approved. Thanks for watching

[@GameGeekRob]

I wonder if celery salt/seasoning would be a good compromise here. You get the flavor, but not the chunkiness of bits of celery.

[@DrBrunoRecipes]

Lovely 💐 Greetings from Scotland 🌻 Have a wonderful day everyone ❤️

[@Michylooloo]

I’ve never had a lobster roll but would love to try!! Thanks for a great video! I love the little blooper bits!

[@jvallas]

Something I appreciate a lot: despite the extra recipes (rolls, mayo) being on different videos, you include their written instructions with this one’s so we have the whole package. That’s an unusual move, and I thank you.

[@StinsFilms]

Idk if you’ve ever tried it…but this bread recipe pulled apart, buttered, toasted, eaten just like that; tastes just like raising canes toast. This bread is seriously incredible and shouldn’t be overlooked. So beautiful dense, yet so incredibly soft. 😋

[@imac6]

Made your romesco this week- super dank. Whole gang loved it. Gracias 🤙

[@AznInvasion85]

thank your for not censoring

[@Jeremy-zp6yt]

This looks so good!! I'll have to give this one a try, always see some lobsters at the fish market I go to. Maybe I'll take the plunge and try to actually get some and cook them sometime

[@txsetterz]

Looks great. Hope you are Lauren are safe amid the flooding in STL.

[@thetalkingturkey]

Why is the second time this week I watched a KZbin cook kill a lobster in a new video

[@implypiememe6974]

I didn't need to witness that murder. Moving on to new recipe where no massacre is involved.

[@brt5273]

Gosh those buns would be great for conies and brats too! I love that you use less lemon juice and more zest. I'm pro-celery but it needs to be shaved on a mandolin so it's less crunch and more for flavor. I'd also add some fresh chopped parsley for a little herbiness.

[@lucascady4992]

That looks amazing!! I will be making this weekend for my birthday dinner!!

[@denys-p]

Finally made it. I was bit on a lazy side and bought top split brioche buns (Atlantic Canada also have them) and still was crazy. Probably, even better than I tried in Lunenburg. Btw: touch of chopped dill is great here, gives even more flavor than chives

[@Funcoland]

Yes this will be made! Thank you!!!!

[@fabiantolano2080]

I’m gonna try it Brian just like the way you made them. I’m just gonna go buy the buns. Looks so delicious! Thanks 🙏

[@KurtSelf]

Great video. I take every pair of rubber-tipped tongs I have, and throw them directly in the trash can. Like you: I drop literally *everything* I try to pickup with those slippery tongs.

[@danielga1097]

Amazing! I hope your channel grows how it deserves!

[@robertmagee3006]

Hey Brian just started watching you recently but love the recipes and have made or been inspired by lots of them. Just went back and watched the original sheet pan... you've grown a lot showman wise but don't knock it we all start somewhere. Keep up the great content. Paul

[@johnscooking484]

You deserve so much more subscribers for your hard work!

[@michellehart6780]

I’ve never even had a lobster roll as I live in Colorado. I decided today to have my husband try to make one for us. I clicked on so many other channels whom were all doing it different adding their own twists. This is the first channel I clicked on that seems to do it the traditional way which is how I wanted to try it for the first time! Ty

[@VillageCookingWithParnik]

I'm pregnant and I have a craving for it😩😩🤩🤩

[@fredstone9016]

yes! you read my mind! i was actuallu searching your vids hoping you had a vid on these..i wanted the sauced based recipe as well.

[@EricNStuff]

Thank you for showing the process of killing it and explaining it bluntly.

[@robingadd1216]

Great video - as usual. Really approachable videos that I know will deliver delicious food. You are one of the best on the internet. Thank you :).

[@azurearraymusic]

looks amazing. you make this look simple. oh, you turned that tray 180˚. I'll see myself out

[@karenfox1671]

This video is phenomenal! You guys make me believe I can cook anything!!!!!!!!

[@brian52763]

There is also a Connecticut style lobster roll, served hot! No mayo, but tossed in melted butter! Also very good!

[@dirtyketchup]

Just saying, one of the best lobster rolls I've had was in San Diego, CA. Can be had other places besides east coast. Thank you for the bun recipe. I'll have to try it.

[@SEAJustinDrum]

I feel like this is getting recommended to me because I watched the kitchen nightmares where they put like a whole lobster in each roll.

[@patricia738]

That was a great video. Great content and great delivery.

[@Fvckingclaudio]

This hilariously popped up for me as I was eating a lobster roll

[@tylerhughes5420]

I like to use clarified butter lemon zest dill and salt as a dressing for lobster rolls in my opinion its lightyears better than mayo.

[@denys-p]

Just tried way easier and cheaper option, which makes in NON-lobster roll, but still quite delicious. It is possible to replace lobster with properly poached shrimps. You can check how to do that in other Brian’s video about shrimp cocktail, but basically it is the same as with lobster tails, but even shorter cooking time. It makes recipe way more approachable both in price, availability and hassle (shrimps are way easier to handle than lobster) + you don’t have to kill living things on your own. It tastes great and difference with lobsters is pretty small. Definitely worth trying even when you have access to fresh and non-prohibitively expensive lobsters.

[@kantemirovskaya1lightninga30]

I feel sorry for you folks who are not in northern New England or eastern Canada. After watching this, I picked up some lobster tails, 4.99 each. And Brian, snap those legs off cut them in half and use your rolling pin, it’s the easiest way to squish all that tasty leg meat out and that way you get every bit of it of course, still save those leg shells because that’s the best bisque bass there is! And awesome coverage of a recipe. Lots of people try to add too much stuff that’s unnecessary to… you did it right-

[@a3dstorm]

You always make the best recipes! I'm here to inform you that in every eastern provinces of Canada. Those buns are the most common type of Hot dog buns we can find. A lot of Canadians prefer their hot dog toasted as opposed to steamed. Lobster Rolls are very common in every eastern provinces. I make some myself several times a year. I do add celery though, rest is exactly the same as you did. I'll have to try with homemade mayo next time.

[@SuperSarahbop]

We had both kinds in Connecticut

[@JjrShabadoo]

I just realized I anticipate the dough splat sound effect. So satisfying when it happens! 😂

[@nicholasfower2775]

Hey chef! These look fantastic! One quick note, lobster rolls are also available in abundance on the east coast of Canada! Keep up the great stuff chef!

[@keithferreira3866]

Going to make this for my moms birthday in Arizona. Thanks for the video and simple ingredients list

[@alannolet3109]

I'm from Nova Scotia and this is as much a thing there as it is in New England. I don't know anyone who kills before cooking unless the lobster will be grilled, as death is pretty quick. I've always steamed my lobster, so am curious to try this lower temp poaching. Though the roe, which is generally black, generally turns red when cooked, so that gives me some pause. But the end result here looked amaaaazing and reminds me that I'm overdue!

[@jeremietremblay1898]

Pro Tip : Always remove the elastic band from your lobster before boiling it to avoid giving the meat a rubber taste

[@duderomski]

Your personality is fun man. Love all the little quips and sound effects

[@gggnumber1]

Pepperidge Farm Top Split Buns!

[@olivierguinard3350]

Hey Bri, your bun recipe transcript says to divide the dough into 150g pieces, but in the video you say 115g. I think the latter is correct judging by the fact that I only had enough to make 8 (ultimately giant) rolls. They came out great though! Thanks.

[@hellorg]

i added yellow peppers, omg......delicious!

[@Beatle4]

Nice simple recipe Brian. One thing I notice concerning people who cook lobster. The lobster has the same vein along its tail as shrimp but you never hear people talking about removing that vein like the would if it were shrimp. Also I find it easier to crack the tail shell between my hands than to mess around with shears, Just my 2 cents is all.

[@Angela7548.]

That is the best damn lobster roll I have seen! Nice!

[@drewgalbraith4499]

we can get topsplit here in Canada fairly easily, ... their basically my childhood hotdog bun, also great for making quick "subs" for lunch! I find they hold their shape much better than regular sausage/hotdog rolls

[@juliemccauslin5807]

The Connecticut lobster roll will always be my favorite ❤

[@nilsmilan5113]

Those top split bun are for example very easy to find in germany. They are called "Einback" here

[@stphndrn]

Ok... him hogging that sandwich in the end...put a smile on my face! Thanks 😊

[@22werwerwer]

Southeastern Massachusetts-er here, we steam the lobster to avoid over cooking. No boiling. Never kill first but have watched it in restaurant kitchen.

[@JimmyA78]

Hey Bri!! Way too much lobster salad in that bun lol

[@katelynmaylee6633]

Yum!! Hope to try this! I’m in the market for some new kitchen knives as well, so the Misen promo code just might help me pay for my lobsters! Thanks Brian!

[@markharkey3279]

You’re awesome, love your videos!

[@lobstahchowdah8920]

Nice work. I always remove those rubber bands from the claws before cooking.

[@lavonnachambers1]

OMG! That looks soo good!

[@splerch5793]

As a New Englander, I'm glad to see you using "correct" buns.

[@zimmejoc]

As someone who lives outside New England, I wish I could buy those buns. When I lived up that way, that was all I'd use for hot dogs.

[@kevingilbert8924]

It's so true. You can't explain to someone not from New England how pivotal having a New England style roll is.

[@BrianLagerstrom]

Hot dog buns don’t hit right.

[@zimmejoc]

@@BrianLagerstrom not after have one of those New England hot dog buns. I used to live in Syracuse and I’d pick up Haufmann’ snappy grillers and a pack of those buns at wegman’s and it didn’t matter if there was 2 feet of snow on the ground, I was grilling dogs.

[@bradypats1]

@@zimmejoc MA native. Mom would pack some JJ Nissen ones in our carry on bags as kids when we visited relatives in Florida

[@robinruane6255]

👏hooray! You legit made the lobster the star of the show and I 100% support leaving the celery off. I am from New England(moved away in 2001)so I'm super excited to see split top hot dog rolls!

[@caroloni4911]

Great job! I’m from Massachusetts too! You nailed it!

[@tobin_nathan]

Looks SICK!! My mouth is watering

[@razz02748]

Great Video as always Brian!

[@PhoenixAnthem]

This was an awesome episode

[@Coopster034]

Brian so excited to see you doing sandwiches again. As always, love the videos. Is there a clock on that Philly roast pork and broccoli rabe?

[@cshubs]

My folks had one at Evelyn's in Tiverton RI today while they're in the area visiting! I wasn't there for that, but I was there for pizza in New Haven CT. ;-)