Homemade Lobster Rolls Recipe!!
Bread : Ingredients
• 3 ½ cups (420 g) bread flour
• 2 tbsp sugar
• 2 tsp salt
• 2 ¼ tsp instant yeast (1 packet)
• 1 cup warm oat milk (unsweetened; ~110°F)
• 3 tbsp olive oil (or neutral oil like sunflower)
• 1 large egg (or flax egg if you want fully plant-based: 1 tbsp flaxseed + 3 tbsp water)
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Dough
1. Mix dry: In a large bowl (or stand mixer), combine flour, sugar, salt, and yeast.
2. Add wet: Stir in warm oat milk, olive oil, and egg.
3. Knead: About 8–10 minutes by hand or 5–6 minutes in a stand mixer until dough is smooth, elastic, and slightly tacky.
4. First rise: Place dough in an oiled bowl, cover, and let rise until doubled (about 1–1½ hours).
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Shape the Rolls
1. Punch down dough, divide into 8 equal pieces (about 95–100 g each).
2. Shape into tight logs about 5 inches long.
3. Place them snugly in a greased 9x13” baking pan so they’ll rise against each other (this creates that flat-sided, pull-apart look).
4. Cover and let rise again until puffy and almost doubled (~45 minutes).
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Bake
1. Preheat oven to 375°F (190°C).
2. Brush tops with a little oat milk or olive oil for color.
3. Bake 18–20 minutes until golden on top.
4. Let cool completely in the pan, then pull apart.
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Split-Top Finish
• Slice a shallow slit across the top (not the side) to make the lobster roll pocket.
• Brush the sides with olive oil and toast in a skillet until golden and crisp.
2 whole lobsters (1½ lb each) or ~1 lb fresh cooked lobster meat (tail & claw best)
• 3 Tbsp high-quality olive oil (fruity but not bitter)
• 2 Tbsp good vegan butter (Miyoko’s or Earth Balance are the best for a buttery flavor)
• 1 tsp Dijon mustard (optional, for depth)
• Juice of ½ lemon (fresh, not bottled)
• 1 tsp lemon zest
• 2 Tbsp finely chopped celery (for crunch, classic in New England rolls)
• 2 Tbsp finely chopped fresh chives
• Flaky sea salt (Maldon or similar)
• Fresh cracked black pepper
• Pinch of smoked paprika (optional, adds warmth + lobster-friendly flavor)
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🦞 Method
1. Cook the Lobster (if not pre-cooked):
• Boil salted water, drop in lobsters for 7–8 min (for 1½ lb lobsters) until shells turn bright red.
• Remove, cool slightly, then crack open. Extract tail, claw, and knuckle meat. Chop into big bite-sized chunks (not shredded).
2. Make the Dressing:
• In a large bowl, whisk together olive oil, vegan butter (softened or melted slightly), vegan mayo, Dijon, lemon juice, and zest.
• Season with flaky salt, pepper, and a pinch of smoked paprika if using.
3. Fold Together:
• Gently fold in lobster meat, celery, and chives. Don’t overmix — you want big, juicy chunks coated lightly, not drowning.
4. Taste + Adjust:
• Add more lemon juice or zest for brightness, extra vegan butter for richness, or extra mayo if you prefer creamier.
5. Assemble:
• Toast your split-top rolls (you said you’re making your own bread, which is 👌).
• Lightly brush with olive oil or melted vegan butter before toasting for flavor.
• Pile in the lobster mixture generously, sprinkle a few extra chives + Maldon salt on top.
Mayo
1 Egg yolk
2 cloves of garlic
1 cup of fruity olive oil
1 tablespoon lemon juice
pinch of salt.
