The Old Port Lobster Shack’s Maine Lobster Roll

The Old Port Lobster Shack Maine Lobster Roll

2 pounds of cooked lobster meat, (about 5 - 1½ pound lobsters) roughly chopped in ½ inch or so pieces

¼ cup fresh chopped green onion

¼ to ½ cup Hellmann’s mayo (do not use any other brand, they call it Best Foods on the west coast)

Juice from one small to medium size lemon

A pinch to taste of kosher salt and fresh ground black pepper. Go easy on the salt; lobsters live and die in salt water. They retain a lot of that salt.

6 to 8 New England top-loading hot dog rolls, depending how big you make your lobster rolls.

At the Old Port Lobster Shack, they feature their signature rolls two ways. The Main Roll, a traditional lobster roll, and the Naked Roll, pure lobster meat and delicious buttery bready goodness.

Lobster and butter go together like Burns and Allen, Burton and Taylor. You can’t think of one without the other. We serve with our tangy coleslaw made with our secret ingredients...shhhhhh (dried Maine blueberries and a kiss of cinnamon), skin-on french fries and last, but not least, the traditional side of 2 bread and butter pickles.

Take a large bowl and combine the lobster meat, green onions, Hellmann’s or Best Foods (depending on which coast you mix this on) mayo, lemon juice, and kosher salt and fresh ground pepper to taste (easy on that salt Kemosabe). Then stick it in the refrigerator until ready to build the rolls.

Heat up a heavy skillet over low to medium heat. Then take your New England style top-loading hot dog roll and slather both sides with butter. Put them in the pan and lightly brown on both sides. Remove the rolls from the heat and stuff them to your heart’s delight with the cold heavenly lobster mix. Do not, I repeat, DO NOT put in any lettuce, celery, chives or any other greenery, just let the fresh lobster in a hot buttered roll shine through and be the star that it is. For Pete’s sake it is lobster, it WILL hit the spot.