Maine Lobster Roll
This is the Maine style: cold lobster, a little mayonnaise, lemon, and a soft split-top roll. It is the seafood everyone lines up for on a summer afternoon. Make it once and you will understand why.
Ingredients
- 1 lb 450g cooked lobster meat, chilled and cut into large chunks (about two 1 1/4 lb lobsters)
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 celery stalk finely diced
- 2 tbsp chives or green onion thinly sliced
- 1/4 tsp salt or to taste
- Pinch of freshly ground black pepper
- 4 New England split-top hot dog buns
- 2 tbsp butter softened
- Lettuce leaves optional
- Lemon wedges to serve
Instructions
Make the salad
- In a bowl, gently fold together the lobster, mayonnaise, lemon juice, celery, chives, salt, and pepper. Keep the lobster in big chunks. You want to taste the lobster, not the dressing. Cover and chill while you toast the buns.
Toast the buns
- Heat a skillet over medium heat. Butter the flat sides of each split-top bun. Toast them in the pan for 1 to 2 minutes per side, until golden and crisp. This step is not optional. The warm, buttery crunch is half the point.
Fill and serve
- Line each bun with a lettuce leaf if using, then pile in the lobster salad. Serve right away with lemon wedges on the side.
- Serve with chips, a pickle, and fresh lemonade for a proper summer plate.
Notes
Split-top buns are the traditional choice because the flat sides toast up in butter like a grilled cheese. If you cannot find them, a good soft roll will do.
For the warm Connecticut style instead, skip the mayonnaise. Toss the lobster in 3 tbsp of melted butter with a squeeze of lemon and pile it in warm.
Chill your lobster meat well before mixing. A cold salad in a warm bun is the classic contrast.
Do not overdress. The lobster is the star. A light hand with the mayonnaise lets the sweetness come through.
Serve with chips, a pickle, and fresh lemonade for a proper summer plate.