Maine-Style Lobster Sandwiches
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 2 sandwiches
Complexity: easily
Quantity: 2 sandwiches
The most delicious lobster sandwiches are made in the New England region of the United States, particularly in Maine, a state that thrives on lobster and knows a thing or two about this delicacy. Traditionally, lobster sandwiches are made on rectangular, flat-sided New England-style buns, which are toasted in butter, slit on top, and filled with a lobster salad mixed with a little mayonnaise and herbs. Add diced cucumber to the salad; its crunch will perfectly complement the tender meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g ready lobster meat
- Half a medium cucumber, peeled, seeded and finely diced
- 1/4 cup mayonnaise
- 0.5 tbsp fresh tarragon
- 2 short green onions, thinly sliced
- 2 - 3 New England-style hot dog buns
- 2 - 3 tbsp (45 g) butter, softened
- Pickles and potato chips for serving
We recommend
Recipes with similar ingredients: lobster, cucumbers, hot dog buns, green onions, mayonnaise, tarragon
Cooking the dish according to the recipe:
- Make lobster salad.
If cooking live lobsters, steam or boil them and cool to room temperature. Use a cleaver to split the claws, phalanges, and tails and remove the meat. Remove the cartilage and intestines. Cut the meat into 1.5 cm cubes. You can scoop out all the meat from the shells or freeze the shells with the remaining meat and use them later for soup or broth. - Place the sliced cucumber in a colander for at least 5 minutes to drain excess liquid. Mix the lobster meat, cucumber, mayonnaise, and tarragon. Add the green onions. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
- Heat a large, heavy skillet (30–35 cm in diameter) over medium heat. Lightly butter both sides of each bun, place them in the skillet, and toast for 2 minutes until golden brown. Then flip the buns over and toast the other side. Alternatively, you can toast them in a broiler.
- When the buns are done, fill them with chilled lobster salad. Place each sandwich on a piece of paper or a plate and serve with pickles and potato chips.
Chardonnay wine pairs well with this dish.
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