Lobster Roll - Jake's Famous Style Recipe

Lobster Roll - Jake's Famous Style Recipe


This Jake's Famous style lobster roll is sure to fill every hungry friend and neighbor.

Ingredients Lobster Roll - Jake’s Famous Style Recipe

  • 4 (1-1/2-pound) cooked lobsters or 4 lobster tails or 1-1/2 pounds lobster meat
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • 2 inner celery stalks and leaves, finely chopped
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 4 rolls, split and lightly toasted
  • 1 teaspoon Jake's Famous Southwestern Hickory Rub 
  • Melted butter, for brushing

Directions Lobster Roll

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

 Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

 Brush cut sides of the rolls with melted butter and fill with the lobster salad.  Top the lobster salad with the Southwestern Hickory Dry Rub.  Sprinkle it on just like Paprika and enjoy. 

Over the years I've spent a lot of time in the Massachusetts area and namely Boston.  There I have enjoyed many a seafood meal and for quick seafood meals I often found myself at Legal Seafood Company.   I loved their Lobster roll with the hot dog like bun filled to the brim with lobster and celery and tartar like sauce.  Each time I think of it I truly enjoy it almost as much as the seafood I would eat in the Seattle area at Ivar's.  Two great spots across the country that produce a quality product at a reasonable cost.  

Our lobster recipe is meant to pay homage to these institutions and to so many of the seafood restaurants around the country.  We use the Southwestern Hickory Dry Rub as a sprinkle on the lobster salad.  Now this recipe is easy to use and produces the wonderful flavors of dressed lobster.  

I often use this Lobster Roll Salad when I make barbecue ribs or chicken.  The lobster salad is nice because it gives my guest an option they might not get especially if they don't care so much for red meat.  I find that the real key to the dish is having a great roll to carry the salad.  You can't leave the salad in the dish too long.  You don't want the bread to get soggy so for best results just make the rolls right before serving to keep things fresh.  One thing we will do much like hot dog buns is toast the bun before we add the Lobster salad.  In these cases we will melt some butter then brush that on the rolls followed by toasting the buns on the the flat grill.  The secret is to make sure the buns are not toasted too dark before adding the salad.  Also, if you have a bun steamer you can use this to steam the buns until soft.  

If you don't use all the salad you can freeze it for a couple of days.  Do not let the salad sit in a bowl in the common fridge as it will spoil quickly. When thawing a frozen salad just remove from the freezer section and rest in the common section for a day then mix again and serve.  


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This product was added to our catalog on Wednesday 20 September, 2017.