The Clam Shack’s Maine New Shell Lobster Roll
Steve Kingston of The Clam Shack in Kennebunk, Maine has been called the King of Lobster Rolls (so named by the Travel Channel’s Food Wars show in 2009), and has been making lobster rolls for thirty years, serving up to 500 of them on a busy summer day. Kingston says his secret ingredient is his lobster meat, which is from just-caught Maine New Shell Lobster, boiled in saltwater and shucked all day long on the premises. Kingston’s method is to keep things simple and consistent.
- 6 one-pound Maine New Shell Lobsters
- Best quality melted butter (Kingston recommends Kate’s Homemade)
- Good-quality mayo
- 6 of your favorite soft white rolls
Talk to your local fish manager to be sure he has fresh Maine New Shell Lobster, or call a seafood market in Maine and have them shipped overnight, says Kingston. Boil your lobsters in saltwater in a huge pot. Use ocean water, or your favorite sea salt – “three times around the pot” to salt the water. “You can’t over salt the water. Since it’s what the lobsters live in and where they came from, it’s the very best seasoning. You don’t need anything else,” says Kingston. Wait till the water’s really rolling, drop them in and cover the pot. Boil for 15 minutes.
Let the lobsters cool, and then shuck them, using the tail, knuckles and claws. Clean out the tail vein, but don’t let the meat touch fresh water. You want to preserve the saltiness, Kingston says.
Brush melted butter on the cut sides of your rolls, and grill on a griddle or frying pan until golden. Spread a dollop of mayo on the bottom 1/2 of the roll, and then pile on the meat of one lobster. Drizzle melted butter on top of the meat, garnish with lemon and serve immediately.Back to top