Ask any local eatery, and it will claim to have the best lobster roll. Capt. Kat’s Lobster Shack has a win to back its title. The Barrington Passage restaurant took top honours for its roll at the South Shore Lobster Crawl in 2018. “If you come in today, the lobster in your roll came out of the ocean [that] morning,” says Chef Adam Wolkins.
Recipe: Lobster Rolls
- 1 lobster or 2 lobster tails
- 1 celery stalk, finely chopped
- 1 green onion, finely chopped
- 2 to 3 Tbsp real mayonnaise (or to taste)
- Salt, to taste
- Chopped fresh parsley (optional)
- 2 soft, long rolls
- Softened butter (optional)
- Baby spinach leaves
1. Steam the lobster or lobster tails in a pot with one or two inches of simmering water. The pot should be big enough so it can accommodate the lobster and you should be able to cover the pot completely with a lid. Cook for 10 minutes, or until the lobster shells turn bright red.
2. When cool enough to handle—cooked lobster can be refrigerated for up to two days—crack open the shells and remove the meat. Chop the meat into large chunks. Combine with the celery, green onion, mayonnaise and salt.
3. Spread butter on the flat sides of the buns and grill in a skillet over medium-high heat until toasted on both sides. Line the buns with baby spinach leaves and stuff with the lobster mixture, saving a piece of claw meat for the top.
Tip: Don’t over-do the mayonnaise. You want to moisten the lobster, but still let its natural flavour shine through.