Smashed Lobster Caesar Rolls Recipe
We love a good Maine-style lobster roll. It’s a top-tier sandwich, and a way of life for many in the Northeastern part of the country. Part of what makes a lobster roll work so well is the simplicity — lobster meat, mayo, a buttered bun, maybe a few green inclusions for good measure. We’re not here to reinvent this humble culinary staple of so many coastal towns, but that doesn’t mean you can’t improve on the original when the opportunity allows.
In this case, that means opting for rounded buns instead of the usual hot dog-style bun, and adding a handful or two of a Taylor Farms classic — the Caesar Chopped Salad Kit. Toast it on each side for a minute or so, cut in half, and you’ve got a tasty new spin on a beloved regional classic that even the purists will love.
- Active Time:
- 5 minutes
- Total TIME:
- 10 minutes
- SERVINGS:
- 8
Ingredients
- 1 Taylor Farms Caesar Chopped Salad Kit
- 3 lbs. cooked lobster meat, roughly chopped
- 1 cup mayonnaise
- ¼ cup chopped fresh tarragon
- ¼ cup chopped fresh chives
- Kosher salt, to taste
- 8 potato buns
- ½ cup softened butter
Directions
- Add the lobster, mayonnaise, tarragon, chives, and a pinch of salt to a large bowl. Fold everything together until the lobster is evenly coated. Taste and adjust the seasoning if needed.
- Spoon the lobster mixture onto the bottom halves of the buns, then top with the remaining halves to make sandwiches. Lightly butter the outside of each bun.
- Heat a griddle or large skillet over medium heat. Toast the sandwiches, pressing gently with a spatula, until both sides are crisp and golden.
- Carefully open each sandwich and fill with a generous handful of prepared Taylor Farms Caesar Chopped Salad.
- Serve immediately while the buns are still warm and crisp.
Who Really Invented the Lobster Roll?
Maine may be the state most people think of when lobster rolls come up, but you may be surprised to learn Connecticut has a stronger claim to the original. In the 1920s, a customer at Perry’s restaurant in Milford asked owner Harry Perry for a lobster dish he could eat on the go (a perfectly reasonable request). Perry tucked some warm lobster meat into a grilled roll, and behold — a New England favorite was born.
That said, the first version wasn’t the chilled lobster salad many people know. It was served Connecticut-style, with warm lobster and melted butter. As the sandwich caught on along the East Coast, Maine developed its own version featuring chilled lobster lightly dressed with mayonnaise in a toasted split-top bun. Close enough.
The butter-versus-mayo debate hasn’t really quieted down since, and both versions have plenty of devoted fans. And while this particular recipe takes the mayo route, we are firm believers in lobster roll equality and firmly back both of the marquee lobster roll styles.
