Budget-Friendly “Lobster” Rolls

I am not a fan of lobster rolls, a staple of northeastern. It’s not that they aren’t good, but they are horribly expensive! For me, it always feels like highway robbery to eat anything on a hotdog bun for over $15. So, this recipe is my attempt to make a tasty home version which won’t break the bank and is somewhat healthy. Enjoy!

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Why I Love This Recipe?

There are two parts of this recipe I really like, the price and the ability to scale. The price for imitation crab or lobster meat in St. Louis is between $3-$6/lb. depending on what you choose. Lobster meat, according to Fishmanmkt.com, is over $30/lb. Now, if you can afford to cook with ingredients like that, go for it. I can’t in good conscience feed my kids anything that expensive, especially since they may either not like it or really love it and want it all the time. Lose/lose for me, so they get cleverly prepared imitation crab.

Now, the ability to feed 4 or 40 from this recipe is what I call scalability. You can adapt this recipe to a great big pot of meat, and serve it onto toasted buns to the whole family, assembly-line style. The wow factor will be there, because this is not something people usually serve at gatherings, and it wasn’t that much more of a bother to buy or make for them. Win/win and everyone is happy, even your wallet.

Ingredients & Equipment

Ingredients in the Budget Friendly Lobster Roll

• Imitation Crab/Lobster Meat: This product is “processed fish protein” and it is delicious. I used to eat this by the pound when I was little. Cut it into 1″ chunks for a more uniform final mixture.
• Butter: For this recipe, we brown salted butter to perfection. Browned butter has a sweeter, popcorny taste alongside the butter flavor, and it enhances the whole meal.
• Lettuce: Something crunchy to counter the creaminess of the meat, and the softness of the bread. I used Little Gem lettuce since it was small and fit the buns.
• Lemon: Classic flavor for Connecticut style lobster rolls, the lemon juice really counters the sweetness of the meat and butter nicely. Fresh squeezed is the way to go.
• Mayonnaise: Not necessary, but I have found it to be the best toasting aid for grilling bread.

Equipment need for Lobster Rolls

• Saute Pan: A 3qt. saute pan would work nicely here for everything. One pan to cook everything in shifts, and only one pan to clean after!
• Chef’s Knife: I say this a lot, but this knife is the workhorse of our kitchen and it should be your first upgrade.
• Cutting Board: Protect your knife and countertop, I use a plastic cutting board for meats to avoid any cross-contamination or weird leftover smells.

Preparation

Preparing the Ingredients for the Rolls

Brown the butter

Browned butter adds a lot of flavors and umami by toasting the milk solids. Doing this carefully, the browned butter adds sweetness and interest to the dish, which I think is entirely worth it.

1. Over medium-low heat, melt the butter completely.
2. Shortly after melting, it will start to bubble. Take your time and don’t increase the heat, burning the butter means you have to start over.
3. The butter bubbles will subside shortly and the browning will start. Is the milk solids brown, they will drop to the bottom of the pan. Keep stirring for 1-2 minutes and then remove from heat. Stir for 1 minute more as it cools to avoid burning.

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Heat the Seafood Mixture

1. Chop the imitation crab meat into 1″ chunks. Toss those in the pan with the browned butter and stir to mix. Heat over low heat, stirring occasionally.
2. Squeeze the juice of 1 lemon over the mixture and stir to combine. Go fresh lemon here unless you absolutely can’t.
3. Season with sea salt, pepper, and tobasco (optional) to taste. Heat through and pour the contents into a heat safe bowl, cover, and set aside.

Make the “Lobster” Rolls

1. Break the lettuce in leaves and wash everything. Nothing worse than dirty lettuce ruining your meal.
2. Heat the saute pan over medium heat. Spread a thin layer of mayonnaise inside each bun.
3. Toast each bun until golden brown. Set aside to cool and line with lettuce leaves.
4. Plop a portion of your prepared seafood mixture onto each bun. Serve warm.
5. Enjoy!

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Frequently Asked Questions

Is There Mayonnaise on a Lobster Roll?

Traditionally, there are several types of Lobster Rolls, primarily Maine and Connecticut styles. Maine style lobster rolls have mayonnaise mixed in with the lobster, sort of like a chicken salad, and are served cold. Connecticut style lobster rolls have butter mixed in with the lobster and are served warm.

This recipe takes inspiration from the Connecticut style roll. To try out a Maine style, simply combine the ingredients in a bowl instead of a pan, and substitute mayonnaise for the butter, 1:1. Season and serve chilled on untoasted buns. Change it on a whim depending on mood or weather!

What is Imitation Crab Meat?

Imitation crab and lobster are processed foods made from white fish, frequently Pollock. It is flavored with crab extract to give the flavor. It has many benefits of eating fish and is a great way to get your family to eat more fish, if they don’t usually like the taste or smell. Check out the process Here.

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