Lobster Roll (Panino all’Astice)

Lobster Roll (Panino all’Astice)

By Master Chef Gianluca Deiana Abis

Lobster Roll (Panino all’Astice)

History of the Lobster Roll

The Lobster Roll has its origins in the United States, specifically in the coastal regions of New England, where it became a staple of summer seafood cuisine. However, Italy has embraced this dish, particularly in Liguria and along the Amalfi Coast, where fresh seafood is a way of life. Unlike the butter-heavy Maine version, the Italian take on the Panino all’Astice features a Mediterranean twist with high-quality extra virgin olive oil, fresh lemon juice, and aromatic herbs, making it lighter and highlighting the natural sweetness of the lobster.

Ingredients (Serves 2)

For the Lobster Filling:

• 2 fresh lobsters (or 1 large, about 600-800g)

• 2 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp Italian mayonnaise (optional, made with olive oil)

• 1 tsp Dijon mustard

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, finely chopped

• Salt and black pepper, to taste

For the Bread:

• 2 soft brioche buns or ciabatta rolls

• 2 tbsp unsalted butter (for toasting the buns)

Additional Garnishes:

• Crisp lettuce leaves (Romaine or Butterhead)

• Sliced cherry tomatoes (optional)

Step-by-Step Instructions

1. Cook the Lobster

1. Bring a large pot of salted water to a rolling boil.

2. Add the live lobsters and cook for 8-10 minutes until bright red.

3. Transfer to an ice bath to stop the cooking process.

4. Once cool, crack open the shells and remove all the meat from the claws, knuckles, and tail.

5. Cut the lobster meat into large chunks and set aside.

2. Prepare the Lobster Filling

6. In a large bowl, mix together:

   • Extra virgin olive oil

   • Lemon juice and lemon zest

   • Mayonnaise (if using) and Dijon mustard

   • Fresh parsley and chives

   • Salt and black pepper to taste

7. Gently fold in the lobster meat, ensuring it's well coated with the dressing.

3. Prepare the Bread

8. Heat a pan over medium heat and melt unsalted butter.

9. Toast the brioche buns or ciabatta rolls cut-side down until golden brown.

4. Assemble the Lobster Roll

10. Place a layer of crisp lettuce inside the toasted bun.

11. Spoon the lobster mixture generously on top.

12. Add sliced cherry tomatoes for extra freshness (optional).

Chef’s Tip

For a true Italian touch, try serving the Lobster Roll with truffle aioli instead of mayonnaise, or a drizzle of aged balsamic glaze for a contrast of sweetness and acidity.

Italian Wine Pairing

Falanghina del Sannio DOC – This crisp, mineral-driven white wine from Campania has citrus and floral notes that enhance the delicate sweetness of the lobster while balancing the richness of the roll.

This Lobster Roll (Panino all’Astice) is an elegant yet casual dish that brings together the best of both Italian and American seafood traditions. Perfect for a summer meal by the sea or a gourmet street-food experience! 🌊🦞