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Chicago Style Lobster Roll

Serves 3

Ingredients

2 Lobsters from Maine
1/4 cup mayonnaise
3 Tbsp lemon juice
1 celery stalks, finely chopped
1 Tbsp celery leaves, finely chopped
1 Tbsp fresh chives, finely chopped
1‐2 strips of cooked bacon, chopped
1 ear of corn, charred and cut off cob
Kosher salt & fresh cracked pepper
New England style buns, or hot dog buns
Melted butter
4 wooden skewers

Chicago Style Grilled Lobster Rolls

Instructions

Let’s prep these delicious Chicago-Style Lobster rolls using our sustainable Maine lobster tails. To make the dressing, add the mayo to a large bowl and add the next 6 ingredients and season with ½ teaspoon of salt & a few cracks of pepper. Whisk to combine and set aside.

Bring a pot of water to the boil, and season it with a generous amount of kosher salt, the water should taste like the ocean. Meanwhile, for each Maine lobster tail, insert 2 skewers right below the shell of the lobster, and thread them all the way through the tail and poke them out the other end of the shell, this will prevent them from curling up in the pot. Boil the tails for 6 minutes, take out of the water, place on a cutting board, and remove skewers. Cut each tail in half by inserting your knife directly through the top of the shell(the meat should still be a little rare in the middle). Brush the meaty part of the tails with veggie oil and season with a pinch of kosher salt and pepper. Preheat your grill to medium high, and grill tails meaty side down for 3-­‐5 minutes until nice grill marks appear, flip and cook on shell side for 2 minutes more.

Take the tails off the grill and pull the meat out of the shells with a fork. Cut the meat into large bite-size chunks and add to the dressing. Mix well and let sit for 10 minutes so the warm lobster soaks up the flavor of the dressing. Meanwhile, brush your buns with a generous amount of melted butter both inside and out, and season the inside of the bun with a pinch of salt and pepper. Grill until nice and toasty, only a couple minutes. Build a sandwich and enjoy!

  • If using hot dog buns, cut some of the crust away to make the middle section even wider so you can stuff it with more lobster.
  • To char the corn, pull away the husk and brush with cob with veggie oil. Grill over medium high heat and rotate the corn every 3 minutes until it is evenly charred all around.

Recipe courtesy of Maine Lobster Marketing Collaborative

Ingredients

2 Lobsters from Maine
1/4 cup mayonnaise
3 Tbsp lemon juice
1 celery stalks, finely chopped
1 Tbsp celery leaves, finely chopped
1 Tbsp fresh chives, finely chopped
1‐2 strips of cooked bacon, chopped
1 ear of corn, charred and cut off cob
Kosher salt & fresh cracked pepper
New England style buns, or hot dog buns
Melted butter
4 wooden skewers

Serves 3

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