Martha Stewart’s Perfect Lobster Roll Lives Up to Its Name
If there’s one thing that we can always count on Martha for, it’s a simple-yet-delicious recipe. When I came across her take on a lobster roll while gathering inspiration for our recipe showdown, I was drawn in by her humble, straightforward ingredient list, as well as the exciting variations that she offers if you want to jazz up your roll. I mean, how could I not include the queen of New England in a showdown like this? Here’s how it went.
Get the recipe: Martha Stewart’s Perfect Lobster Roll
How to Make Martha Stewart’s Perfect Lobster Roll
First, you’ll need to steam the lobster. Boil one inch of water in a large pot fitted with a steamer basket, then drop the whole lobsters in, cover the pot, and steam until they’re bright red (about 12 minutes). I appreciated her note about when to know if the lobster is done cooking — pull the antenna, and if it releases without any resistance, then it’s ready to go. She also notes that you can ask the fish market to steam it for you. Easy!
Once the lobster is steamed, extract the meat from the shells (claws, tails, and legs), and coarsely chop. Separately, mix together mayonnaise, lemon juice, and salt, then fold in the lobster meat. Brush the tops and sides of the split top buns, then toast in a hot cast iron skillet. Stuff with lobster mixture and serve immediately.
You can see the variations that she offers at the bottom of the recipe, which include a “Maryland Spice” with Old Bay seasoning, a “California Cool” with lime juice, avocado, and cilantro, and a “Connecticut Bright” with melted butter, orange juice, and tarragon. YUM.
My Honest Review of Martha Stewart’s Perfect Lobster Roll
This was an all-around, solid lobster roll option. She gives helpful tips for someone who has never steamed or picked the flesh out of a whole lobster, and the mayonnaise mixture is straightforward and easy. It was a basic, Maine-style lobster roll that delivered on flavor and didn’t ask me to do a lot of extra work. I love the variations that she offers and I definitely want to make a California Cool sometime this summer.
If I Make Martha Stewart’s Perfect Lobster Roll Again
I was a little bit confused by her bun toasting method. She doesn’t call to trim the edges of the bun but it faintly looks like she may have trimmed the bun in the picture? It’s hard to say. Regardless, if I made this again, I would trim the edges for a better, more even toast. And you better believe I’m going to give those variations a whirl, too.