Maine Style Lobster Rolls (Print Page)
Sweet lobster meat in creamy dressing, nestled in golden butter-toasted split-top buns for the perfect New England summer treat.
# What You Need:
→ Seafood
01 - 1 lb cooked lobster meat, chopped from claws, knuckles, and tails
→ Dressing
02 - 4 tbsp mayonnaise
03 - 1 tbsp fresh lemon juice
04 - 1 celery stalk, finely diced
05 - 1 tbsp fresh chives or parsley, finely chopped
06 - Salt and freshly ground black pepper to taste
→ Rolls
07 - 4 top-split hot dog buns, New England style preferred
08 - 2 tbsp unsalted butter, softened
→ Garnish
09 - Lemon wedges
10 - Crisp lettuce leaves
# Directions:
01 - In a medium bowl, gently combine the lobster meat, mayonnaise, lemon juice, celery, and herbs. Season with salt and pepper to taste. Cover and refrigerate for 10–15 minutes to allow flavors to meld together.
02 - Heat a large skillet over medium heat. Butter the outsides of each bun, then toast in the skillet until golden brown on both sides, approximately 1–2 minutes per side.
03 - Optionally line each toasted bun with a crisp lettuce leaf. Fill each bun generously with the chilled lobster salad, ensuring an even distribution of meat and dressing.
04 - Serve immediately with lemon wedges on the side. Accompany with kettle chips, coleslaw, or pickles for a complete meal.
# Expert Tips:
01 -
- The lobster stays front and center instead of getting buried under heavy dressings
- These come together in under 30 minutes but taste like a restaurant treat
02 -
- Never squeeze or overwork the lobster when mixing or you will end up with a mushy texture instead of those beautiful chunks
- The rolls must be served warm and the lobster cold for that perfect temperature contrast
03 -
- Ask your fishmonger for a mix of claw, knuckle, and tail meat for the best variety of textures
- If you can not find split top rolls, brioche buns make a worthy backup