The Art of Making Lobster Rolls: A Cost-Effective and Stress-Free Alternative

When it comes to indulging in the finest seafood, few options can compare to the luxurious lobster roll. However, many people are deterred by the high cost associated with purchasing fresh lobsters at upscale restaurants or stores. But fear not! With this recipe, you can enjoy a mouth-watering lobster roll without breaking the bank.

First, let's talk about how we ended up with a recipe inspired by Luke's Lobster Roll in New York, but with a twist. It's true that high-end establishments like Luke's Lobster often charge exorbitant prices for their signature dish, which can range from $25 to over $30 per lobster roll. However, our recipe aims to recreate this culinary experience at a fraction of the cost.

To start, we'll need to cook our own lobsters. While it may seem daunting, don't worry – we've got you covered. The key is to make sure the lobster is cooked properly before handling and preparing it for consumption. With a bit of practice and patience, you can avoid any unpleasant surprises when working with these crustaceans.

Now that we have our lobsters, let's get cracking on how to prepare them. First, we'll start by removing the claws from each leg. This will involve carefully pulling out the claw meat, which is then set aside for later use. The tail and legs are also removed, leaving behind just the shell. Don't worry if you don't know what parts of the lobster you're looking at – with a bit of practice, you'll be a pro in no time!

Next, we'll move on to preparing the meat from the leg. This will involve carefully cracking open the shell and releasing the flavorful meat inside. It's worth noting that even after cooking, some lobsters may still retain bits of their dark, intestinal tract – don't worry too much about these; just remove them for a more refined texture.

With our lobster meat ready to go, it's time to chop it into bite-sized pieces. This will involve carefully cutting the tail in half and then removing any remaining shells or impurities. Don't be afraid to get creative with your chopping – you want the pieces to be nice and small so they fit neatly inside your bun.

Now that we have our lobster meat prepared, let's move on to the finishing touches. We'll need some lemon wedges to add a touch of brightness to each bite, as well as a generous slathering of butter for good measure. Of course, no lobster roll is complete without a sprinkle of seasonings – we've created a special blend using dried thyme, oregano, celery salt, and black pepper that's sure to impress even the most discerning palates.

As you assemble your lobster rolls, remember that simplicity is key. You don't need a lot of ingredients or fuss to create a truly exceptional dish – just let the natural flavors of the lobster shine through. And if you're feeling extra fancy, add some chopped chives for an added burst of freshness and flavor.

With our lobster roll recipe complete, we can finally talk about how much it'll cost to make this mouth-watering dish at home. The good news is that you won't need to break the bank – with just a few simple ingredients and some basic cooking skills, you can enjoy a delicious lobster roll without racking up the credit card bill.

So what's the damage? With our recipe, you'll be able to make a generous serving of lobster rolls for under $13. That's right – this indulgent treat will set you back less than 20 cents per serving! Of course, we can't promise that the quality won't be on par with a high-end restaurant, but with a bit of practice and patience, you'll be able to recreate this culinary masterpiece at home.

The Art of Giving Your Lobster Roll Some Personality

While our recipe is inspired by the classic lobster roll, there's definitely room for creativity and personality. One thing we can all agree on, though, is that the real star of the show is the lobster itself – and with a few simple tweaks to our recipe, you can elevate this dish from basic to brilliant.

One way to do this is by experimenting with different seasonings or herbs. Perhaps you have a favorite spice blend or herb that adds a unique flavor profile to your dishes? Feel free to get creative with what you add to give your lobster roll an extra kick!

"WEBVTTKind: captionsLanguage: engood buddy a good guy we're just gonna hang out be real relaxed we're just gonna make some lobster rolls we're gonna treat them well lobster rolls are some of the best things in the summer it's one of those things that screams summertime and since we're winding down and I haven't covered it yet I want to make sure I get into it and you know one of the things that makes it tricky is dealing with these fellas there's a few ways sort of deal with it there's so many arguments on a humane way of doing this I mean there really isn't to be honest this was a lively fella and you know I don't like to kill things that have a lot of life to them but the reality is there's a food chain in this world and I certainly love lobster and as a result of eating lobster a lobster has to die unfortunately so we're going to try and do this as quickly as possible to make sure this guy doesn't suffer but he looks nice right buddy again it's unfortunate that things have to die for us to eat sometimes but that is the nature of life and if somebody was bigger and better than us we'd probably get eaten too so maybe that makes you feel a little better I'm sorry buddy I'll have to eat you the other thing is lobster rolls are ridiculously expensive mind-blowingly expensive 25 $28 for like a hot dog bun filled with lobster don't do that but there's an amazing lobster roll place in New York called loose lobster I'm sure they're all over the place now they're lobster rolls perfect and Luke's lobster does a few touches that I liked so this recipe is inspired by them and look $13 for lobsters what is that like six seven dollars a per lobster you can't beat that forget about it just to note when they go crazy and they're lively like that just give a massage right on the head and they calm down and then you just and then your buddy is just chilling with you see you can move him and everything's good he's relaxed if we're going to kill him he was doing him to be stressed so making him as relaxed as possible is going to be the best bet so first let's cook the lobster so now the hard part's out of the way of course you could just go to the store and buy these as is started from here and kind of avoid all that hassle you don't have to kill something yourself you know it's not a pleasant experience I don't like doing it anyway I'm taking the style this main lot Luke's lobster roll but adding a New England twist by heating it up in butter so we get to do now is take the guys apart basically what you would do is first kept these claws off this bowl you wanna take the tail pull it out then you can get meat out of the leg so you could save this this has all the flavor and so do all the shells you can keep this freeze it if you want otherwise you can toss that bunch of guts and stuff so you take this guy put it in your hands and just crack and then just sort of push it out with hit thumb and then you want to take the claw away from the knuckles I'm just gonna take some shears we can take these legs so I just snip a little bit off the end take this and just wiggle it a little bit take the back of your knife slam it and then pop it open wiggle it try and get that little arm out let me do it there you go again a little bit of meat but you still get some basically we just want to cut them up now a little bite-size pieces so we're just going to take the tail and cut it in half now you can check to see if there's any intestinal tract kind of just want to remove any dark things you see this one looks pretty good I'm just gonna chop it up nice chunks I got the top split buns they're hard to find traditional ones are hard to find these don't have as big of a white surface as I want but they work nonetheless so I have my buns I have some lemon that I'm gonna cut up I have butter for the rolls and butter for the finish warming up lobster and a touch of mayo and by touch I mean actual touch like I'm not even gonna use this much I'm just gonna spread it on the inside of this bun which is what Luke's does and they also have this seasoning that I'm going to try and replicate basically it's like this dust of dried thyme dried oregano celery salt and black pepper so I got some dried spices they were kind of whole leaf so what I did was I measured them out basically took a quarter teaspoon of dried oregano dried thyme celery salt and black pepper I didn't have fine celery salt so I just got celery seed and added some salt to it and then just ground it off real fine into a powder and that's gonna be like a little dusting on top and then I'm gonna just chop up some chives I mean it's as good as you can get anywhere no one else is doing that crazy or I'm making up any crazy ways of doing this lobster rolls all about the lobster you don't need celery you don't need carrots you don't need tons of Mayo it's all about the lobster and you want the lobster to shine you just want to do a few things to sort of brighten it up a little bit of mayo really makes a difference so you tell me you're gonna pay $30 for this again I'm not a Seguin for watching everybody hope you enjoyed this episode it's a good one to make at home it's one of those money savers so I hope you try it if you do please make sure you tag me and on Instagram or Facebook it's a great thing to make over the weekend maybe you make some corn pesto and some lobster anyways hope everyone's doing well and I'll see you next timegood buddy a good guy we're just gonna hang out be real relaxed we're just gonna make some lobster rolls we're gonna treat them well lobster rolls are some of the best things in the summer it's one of those things that screams summertime and since we're winding down and I haven't covered it yet I want to make sure I get into it and you know one of the things that makes it tricky is dealing with these fellas there's a few ways sort of deal with it there's so many arguments on a humane way of doing this I mean there really isn't to be honest this was a lively fella and you know I don't like to kill things that have a lot of life to them but the reality is there's a food chain in this world and I certainly love lobster and as a result of eating lobster a lobster has to die unfortunately so we're going to try and do this as quickly as possible to make sure this guy doesn't suffer but he looks nice right buddy again it's unfortunate that things have to die for us to eat sometimes but that is the nature of life and if somebody was bigger and better than us we'd probably get eaten too so maybe that makes you feel a little better I'm sorry buddy I'll have to eat you the other thing is lobster rolls are ridiculously expensive mind-blowingly expensive 25 $28 for like a hot dog bun filled with lobster don't do that but there's an amazing lobster roll place in New York called loose lobster I'm sure they're all over the place now they're lobster rolls perfect and Luke's lobster does a few touches that I liked so this recipe is inspired by them and look $13 for lobsters what is that like six seven dollars a per lobster you can't beat that forget about it just to note when they go crazy and they're lively like that just give a massage right on the head and they calm down and then you just and then your buddy is just chilling with you see you can move him and everything's good he's relaxed if we're going to kill him he was doing him to be stressed so making him as relaxed as possible is going to be the best bet so first let's cook the lobster so now the hard part's out of the way of course you could just go to the store and buy these as is started from here and kind of avoid all that hassle you don't have to kill something yourself you know it's not a pleasant experience I don't like doing it anyway I'm taking the style this main lot Luke's lobster roll but adding a New England twist by heating it up in butter so we get to do now is take the guys apart basically what you would do is first kept these claws off this bowl you wanna take the tail pull it out then you can get meat out of the leg so you could save this this has all the flavor and so do all the shells you can keep this freeze it if you want otherwise you can toss that bunch of guts and stuff so you take this guy put it in your hands and just crack and then just sort of push it out with hit thumb and then you want to take the claw away from the knuckles I'm just gonna take some shears we can take these legs so I just snip a little bit off the end take this and just wiggle it a little bit take the back of your knife slam it and then pop it open wiggle it try and get that little arm out let me do it there you go again a little bit of meat but you still get some basically we just want to cut them up now a little bite-size pieces so we're just going to take the tail and cut it in half now you can check to see if there's any intestinal tract kind of just want to remove any dark things you see this one looks pretty good I'm just gonna chop it up nice chunks I got the top split buns they're hard to find traditional ones are hard to find these don't have as big of a white surface as I want but they work nonetheless so I have my buns I have some lemon that I'm gonna cut up I have butter for the rolls and butter for the finish warming up lobster and a touch of mayo and by touch I mean actual touch like I'm not even gonna use this much I'm just gonna spread it on the inside of this bun which is what Luke's does and they also have this seasoning that I'm going to try and replicate basically it's like this dust of dried thyme dried oregano celery salt and black pepper so I got some dried spices they were kind of whole leaf so what I did was I measured them out basically took a quarter teaspoon of dried oregano dried thyme celery salt and black pepper I didn't have fine celery salt so I just got celery seed and added some salt to it and then just ground it off real fine into a powder and that's gonna be like a little dusting on top and then I'm gonna just chop up some chives I mean it's as good as you can get anywhere no one else is doing that crazy or I'm making up any crazy ways of doing this lobster rolls all about the lobster you don't need celery you don't need carrots you don't need tons of Mayo it's all about the lobster and you want the lobster to shine you just want to do a few things to sort of brighten it up a little bit of mayo really makes a difference so you tell me you're gonna pay $30 for this again I'm not a Seguin for watching everybody hope you enjoyed this episode it's a good one to make at home it's one of those money savers so I hope you try it if you do please make sure you tag me and on Instagram or Facebook it's a great thing to make over the weekend maybe you make some corn pesto and some lobster anyways hope everyone's doing well and I'll see you next timegood buddy a good guy we're just gonna hang out be real relaxed we're just gonna make some lobster rolls we're gonna treat them well lobster rolls are some of the best things in the summer it's one of those things that screams summertime and since we're winding down and I haven't covered it yet I want to make sure I get into it and you know one of the things that makes it tricky is dealing with these fellas there's a few ways sort of deal with it there's so many arguments on a humane way of doing this I mean there really isn't to be honest this was a lively fella and you know I don't like to kill things that have a lot of life to them but the reality is there's a food chain in this world and I certainly love lobster and as a result of eating lobster a lobster has to die unfortunately so we're going to try and do this as quickly as possible to make sure this guy doesn't suffer but he looks nice right buddy again it's unfortunate that things have to die for us to eat sometimes but that is the nature of life and if somebody was bigger and better than us we'd probably get eaten too so maybe that makes you feel a little better I'm sorry buddy I'll have to eat you the other thing is lobster rolls are ridiculously expensive mind-blowingly expensive 25 $28 for like a hot dog bun filled with lobster don't do that but there's an amazing lobster roll place in New York called loose lobster I'm sure they're all over the place now they're lobster rolls perfect and Luke's lobster does a few touches that I liked so this recipe is inspired by them and look $13 for lobsters what is that like six seven dollars a per lobster you can't beat that forget about it just to note when they go crazy and they're lively like that just give a massage right on the head and they calm down and then you just and then your buddy is just chilling with you see you can move him and everything's good he's relaxed if we're going to kill him he was doing him to be stressed so making him as relaxed as possible is going to be the best bet so first let's cook the lobster so now the hard part's out of the way of course you could just go to the store and buy these as is started from here and kind of avoid all that hassle you don't have to kill something yourself you know it's not a pleasant experience I don't like doing it anyway I'm taking the style this main lot Luke's lobster roll but adding a New England twist by heating it up in butter so we get to do now is take the guys apart basically what you would do is first kept these claws off this bowl you wanna take the tail pull it out then you can get meat out of the leg so you could save this this has all the flavor and so do all the shells you can keep this freeze it if you want otherwise you can toss that bunch of guts and stuff so you take this guy put it in your hands and just crack and then just sort of push it out with hit thumb and then you want to take the claw away from the knuckles I'm just gonna take some shears we can take these legs so I just snip a little bit off the end take this and just wiggle it a little bit take the back of your knife slam it and then pop it open wiggle it try and get that little arm out let me do it there you go again a little bit of meat but you still get some basically we just want to cut them up now a little bite-size pieces so we're just going to take the tail and cut it in half now you can check to see if there's any intestinal tract kind of just want to remove any dark things you see this one looks pretty good I'm just gonna chop it up nice chunks I got the top split buns they're hard to find traditional ones are hard to find these don't have as big of a white surface as I want but they work nonetheless so I have my buns I have some lemon that I'm gonna cut up I have butter for the rolls and butter for the finish warming up lobster and a touch of mayo and by touch I mean actual touch like I'm not even gonna use this much I'm just gonna spread it on the inside of this bun which is what Luke's does and they also have this seasoning that I'm going to try and replicate basically it's like this dust of dried thyme dried oregano celery salt and black pepper so I got some dried spices they were kind of whole leaf so what I did was I measured them out basically took a quarter teaspoon of dried oregano dried thyme celery salt and black pepper I didn't have fine celery salt so I just got celery seed and added some salt to it and then just ground it off real fine into a powder and that's gonna be like a little dusting on top and then I'm gonna just chop up some chives I mean it's as good as you can get anywhere no one else is doing that crazy or I'm making up any crazy ways of doing this lobster rolls all about the lobster you don't need celery you don't need carrots you don't need tons of Mayo it's all about the lobster and you want the lobster to shine you just want to do a few things to sort of brighten it up a little bit of mayo really makes a difference so you tell me you're gonna pay $30 for this again I'm not a Seguin for watching everybody hope you enjoyed this episode it's a good one to make at home it's one of those money savers so I hope you try it if you do please make sure you tag me and on Instagram or Facebook it's a great thing to make over the weekend maybe you make some corn pesto and some lobster anyways hope everyone's doing well and I'll see you next time\n"