recipe reviews for:

Lobster Rolls

“I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.”

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Reviewed: Oct. 11, 2009

Love this recipe. Make it all the time.

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lisa

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Reviewed: Aug. 26, 2009

These were incredible. Used 4 1.25lb lobsters (only 4.75 per pound!) and made 7-8 hot dog roll sized lobster rolls. Way better making them yourself than going to a restaurant where 1 lobster roll could cost $18.

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M AND Y

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Reviewed: Aug. 1, 2009

I used shrimp. I know,it's now a shrimp roll.I live near San Francisco but Lobster is still expensive.I used dill weed, and about 1/4 of a stalk of celery.Sauted the shrimp with garlic and olive oil. My husband and I love them.Next time I will splurge on Lobster.

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Debbie

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jul. 29, 2009

Very Plain. I am from Nova Scotia and I've had lobster rolls many, many times. The ingredients are perfect but sauted garlic and some regular onion give it a nice flavour.

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amandae

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Reviewed: Jul. 12, 2009

Easy and delicious!

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GwynR

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Reviewed: Jun. 23, 2009

Living in New Brunswick on the Bay of Fundy makes it affordable to buy from the fishermen. This recipe is great...though I left out the celery as I find it can overpower the delicate flavors of seafood. I grilled my hotdog buns in a little garlic butter and served with a spoon full of cheddar cheese sause (made from a simple white sauce with cheddar melted into it). Yummy

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NB Roy

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Reviewed: May 13, 2009

The addition of the lime juice and the tabasco make this fantastic!

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Colleen321

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Reviewed: Mar. 22, 2009

Wow this sure brought back good memories of my childhood. My mom and dad are both from Nova Scotia and that is where we headed every summer. We ate a ton of Lobster Rolls and never got sick of them. Your recipe tastes just like I remember. Thanks!

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2BOYSFORME

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Feb. 15, 2009

I grew up on lobster rolls in New England. I was so excited about this recipe, which I followed to the letter. It didn't do much for me -- something just didn't seem right, and I'm not sure if was the lime, or perhaps not enough mayo. I'll try it again, with adjustments. I'm thinking plain ol' salt, pepper, lemon, and mayo.

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Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

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Reviewed: Feb. 13, 2009

wow ,this is excellent.made this morning.(again)Of course I'm from Nova Scotia.

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sherma

Cooking Level: Intermediate

Living In: Lakeside, Nova Scotia, Canada

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Reviewed: Dec. 19, 2008

Nice sandwich and simple to make. However, Lobster is expensive, so I am not sure I would make this again, since it tasted a bit plain for the price.

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Spicitte

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

I had some shrimp, sauted those and chopped them up for this recipe. was great. pan toasted the hot dog buns. The lime juice is wonderful in this recipe.

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LOCHIN1

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Reviewed: May 19, 2008

We were at an Asian Mkt in So Cal and they had a special for the nite...kingsize,5 LB. LIVE, lobsters $5.99 a pound... They would steam it for us. It was a done deal! We already had dinner, so I decided to look on this site for something for tomorrow and low and behold, I found this recipe! IT WAS FABULOUS! I was thrilled we even had a little leftover for the next day. I didn't alter a thing. Thanks for the great recipe.

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Mar. 24, 2008

This is a classic New England sandwich best served on a regular ol' hot dog bun which I prefer grilled. (Pepperidge Farm is my favorite) I use big, meaty chunks of fresh lobster, no onion or herbs, and just a bit of lemon juice. I could eat this every day--if lobster wasn't so pricey!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 27, 2007

I made this with imitation crab meat- don't. I am sure it would be good with lobster. I trimmed the sides of the hot dog bun a little, buttered them & the inside & cooked the outside a little in a fry pan like they do in New England. I might plurge one day & buy lobster meat to try in this but it is kinda hard to find fresh seafood out here in Colorado. Thanks.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

I really liked this recipe. Great for lunch and quick to make. I used imitation crab meat instead of lobster (hard to find lobster in Texas!) and it still was good. My husband liked it as well. I would pull the crab meat apart instead of leaving it in huge hunks just so the overall effect is a little more saladie.

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kodiano

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Reviewed: Sep. 5, 2007

This recipe was great -- thanks! For what it's worth, it worked out to about one lobster per sandwich. I wouldn't change a thing with this recipe.

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Mrf2218

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Reviewed: Aug. 31, 2007

We had a good portion of leftover lobster and I heard that lobster doesn't reheat well so I thought of a lobster sandwich that I had at Neiman Marcus for lunch one day. This recipe is FAR better then what Neiman Marcus offers. SO simple but yet, so delicious. I brought fresh French bread from the bakery and toasted it prior to dressing the sandwich. The next time we have lobster I plan on buying too much again, just so that I can have this sandwich the next day!!!

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WISHME

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: May 21, 2007

I used frozen, leftover lobster (thawed of course) & I did opt to use kaiser rolls. I used chives instead of green onions & I added a tbp of melted butter (what's lobster w/out butter? ;o) ). I served it al fresco w/ Honeydew Soup (from thsi site), fresh yellow tomato wedges, sprinkled w/ basil & salt & a glass of pinot grigio. Hubby said that when he retires he wants this for lunch everyday! Thansk for a wonderful recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 17, 2007

This recipe is so good - thank you! I didn't have green onions, so I used chives instead. They worked just fine. I also added one teaspoon of dijon mustard, and it gave it a great flavor and kick. We served it with top split hot dog buns, and it looked very impressive. Can't wait to make this for guests.

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