McLoons Lobster Roll Recipe
A classic cold lobster roll recipe with mayo from McLoons Lobster Shack in South Thomaston, Maine. We think it’s the best lobster roll in New England!
By Yankee Magazine|Jul 06 2017|
McLoons Lobster Roll Recipe
Photo Credit: Mark FlemingWhile this lobster roll recipe produces a classic cold lobster roll with mayo, McLoons Lobster Shack in South Thomaston, Maine, (home of the winning roll in the Yankee Magazine 2017 Great Lobster Roll Adventure) is happy to serve your roll with hot butter or, as we prefer, half butter and half mayo (a handy trick achieved by simply cutting the roll in two). If you do opt for a buttered roll, take general manager Bree Douty’s advice: “It’s easy to overcook lobster when you reheat it for a hot buttered roll, so keep the butter very hot right up until you begin serving. Also, while it’s important to keep the meat cold when you store it, be sure to let it sit at room temperature long enough to take the chill off before using it in a roll.”
If you choose to buy precooked lobster meat, caveat emptor. “Many markets sell only knuckle and claw meat,” Douty says. “Visit your local seafood market and ask for tail meat too. If it’s not available, you can always buy live lobsters and pick the meat yourself, which will ensure the freshest experience.” See How to Cook a Lobster the McLoons Way.
Yield:
4 Lobster Rolls
Total Time:
15 minutes minutesHands-on Time:
15 minutes minutes
Ingredients
1 pound fresh lobster tail, knuckle, and claw meat
4 New England–style split-top hot dog rolls
1 stick salted butter, softened
Mayonnaise (preferably Hellman’s)
Instructions
Break the lobster meat into large chunks, splitting the tails in half but leaving smaller claws whole. Set aside. Heat a pan or griddle to medium heat. Spread a thin, even layer of the softened butter onto each side of the hot dog rolls. Place rolls in pan and toast on each side until golden. Swipe a thin layer of mayonnaise inside each roll and fill with lobster meat, making sure each roll gets an even amount of tail, claw, and knuckle meat. If desired, melt remaining butter and drizzle over the top. Best enjoyed outdoors, on the ocean, with a few lobster boats in sight!
Have you ever tried Mariners in Camden, Maine? To me, hands down, they have the best lobster roll that I’ve ever eaten. Being an old fashioned luncheonette on Main Street in Camden, it takes you back in time, but the food is up to date and delicious. You ought to try it.
The very best lobster roll, cold, in New England is Allison’s in Kennebunkport. We started going there in 1989 and I have never found a better one. Large, contains a whole lobster, and the smallest amount of mayo, just enough to hold the meat together. Also make the very best Lobster Bisque.
Reds eats have the best lobster rolls in New England!
How about Jake’s in Wells, Maine. Lobster is piled high in toasted bun. Yum!
I’ve tried McLoons lobster rolls through Goldbely, and it is just me? But the lobster meat was chewy and tough, especially the tail meat. It was tough to eat without destroying the lobster roll.
Bob Lobster in Plum Island /Newburyport, MA. Very good lobster roll. Just enough mayo & the meat is very tender.
D’Amato’s in New Haven Ct has the best lobster roll in Connecticut. I live in Az and also CA and every time I visit New Haven D’Amatos’ is my first stop. When in CT stop by
The lobster for our lobster roll was so sweet and tender – loved it!
The lobster from McLoons was so sweet and tender — Loved it.
Landfall Restaurant in Woods Hole, MA makes a great lobster roll.
Being from the Berkshires you have brought back a lot of good memories to me. One in particular was deviled ham and oh those Lobster rolls.
My mouth is watering!!!
Make a special effort to get to McLoons every time we are in Maine! The best!! Can’t wait for our next trip!