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: Any lobster you buy should be highly active. When you pick it up by its carapace, it should lift or flap its tail and raise all of its legs and both claws energetically. Once you've got a good lobster, keep it in a bag or a cooler with some damp newspaper or seaweed, making sure to give it a bit of ventilation. It'll stay alive in your fridge for at least a day or so, but as with all fresh seafood, the sooner you cook it, the better. Size: 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).