Jennie Tai’s Take on Recipe Box Lobster Rolls

The Hungry Muse Jennie Tai gives us a glimpse of her take on Recipe Box Lobster Rolls. This yummy recipe even has a cute video attached.

Recipe Box: Lobster Rolls

Tweethearts! – this is for you. 🙂 You asked for it, so here it is. A recipe for a classic lobster roll. And yes, I’ll walk you through how to properly cook and clean a lobster… but don’t get too excited about the video. I’ll do an instructional video one day, but the one below is just for laughs. One of my friends thought it would be funny to videotape me a) becoming a lobster killer, b) struggling to crack a lobster claw, and c) instead – splash myself (and the entire kitchen) with lots of lobster juice.


{ Wilfred & Friend | How to take apart the tail | Technique #1 | Cracked Lobster Claw }

How To Extract Lobster Meat: Option #1

Put one hand on the body, and your other hand on the tail.

Gently twist to the left or right to remove the tail first.

With a pair of sheers, cut vertically down the softer side of the shell to get to the tail meat.

With the lobster’s body (assuming the lobster’s belly is facing the table), take one finger and place it at the top of the opening.

Place your other finger at the bottom part of the opening, and split open to get to the tomalley.

Twist off the pincher portion of the claw to remove that section of meat.

Use a lobster claw cracker to get to the claw meat. If you don’t have a claw cracker, use the back of a knife to hit and crack open each claw. (Try to hit it really hard with one hit, otherwise, you’ll ruin your shirt and get lobster juice all over the kitchen. True story.)

Place the meat in a small bowl, and save for later.

{ Technique #2 }

How To Extract Lobster Meat: Option #2

With the lobster’s belly facing the table, put one hand on the head of the lobster, and use a large knife to cut straight down the middle.

Flip it over, and with a pair of sheers – follow the crease you’ve made with your knife to cut open and loosen up the rest of the shell so it splits open into two pieces.

Twist off flippers.

Twist off the pincher portion of the claw, and remove that section of meat.

Again, you can either use a lobster claw cracker, or a knife to split open the claws.

Separate the tomalley from the meat.

Place the meat in a small bowl, and save for later.

{ Coating Ingredients | Lobster Chunks | Mixing | Buttered Rolls | Final Result! }


8 oz. of freshly cooked lobster meat, cut into 1/2 inch pieces. (Nice big bite-size chunks)

2 tbsp of minced celery

1/2 tsp of minced fresh tarragon leaves

1/8 tsp of salt

1 tsp lemon juice

3 tbsp of mayonnaise

4 new England rolls

1 tbsp unsalted butter, melted


Mix lobster, celery, tarragon, salt, pepper, and lemon juice together in a medium bowl. Fold in 2 tablespoons of the mayonnaise, taste, and add accordingly.

Toast the rolls, and place them on a separate plate.

Brush the inside of each roll with butter while the rolls are still warm.

Fill each buttered roll with about 1/3 cup of the lobster mixture.

Sprinkle with old bay, and serve immediately!

P.S. Here’s a little video of my first experience with cooking lobster and attempting to crack a lobster claw with the back of a knife. While it took me 30 hits to get it right – my friend got it with one whack, so…….. whether you choose the knife route or a claw cracker – it’s totally up to you, but just know that my black blouse is now ruined with splotches of lobster juice; all because I refused to look for a claw cracker.

Good Luck!

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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