Title: Wicked Good Lobster Rolls | The Food Lab
Headings: Wicked Good Lobster Rolls | The Food Lab
Wicked Good Lobster Rolls | The Food Lab
Primary Selection
Dispatch
Method 1: Boiling
Method 2: Steaming
Method 3: Roasting
I Am Rubber, You Are Glue
Keep 'Em Separated
Nothing More than Peelings...
Size Matters
Dressing
Buns of Steel
See?
Thought so.
Get the full recipe here »

Content: Some folk seem to think that large lobsters are tougher or less flavorful than small lobster. I don't find this to be true. What is true, however, is that they are far harder to cook evenly. With most cooking methods, by the time you cook them through to the center, the exterior is hopelessly overcooked. Smaller lobsters don't have as much of a problem with this (though they still do to a degree—more on this later). I buy smaller lobster simply because they are cheaper, easier to handle, and have less of an impact on the health of the lobster population. With a yield of around 30 to 40%, you should plan on about 1 1/2 pounds of shell-on lobster per person, which'll give you two 4- to 5-ounce lobster rolls. Male vs. Female: You can tell a male vs. female lobster by the hardness of the pleopods—the first set of swimmerets under a lobster's body. On a male, they'll be hard, but on a female, they'll be soft.