Maine Style Lobster Rolls (Printer-Friendly)
Buttery toasted buns filled with sweet lobster meat, celery, and fresh herbs in a light creamy dressing.
# What You'll 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
# How-To Steps:
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, about 1-2 minutes per side.
03 - Line each toasted bun with a crisp lettuce leaf if desired. Fill each bun generously with the chilled lobster salad.
04 - Serve immediately with lemon wedges on the side. For authentic Maine style, use just enough mayonnaise to bind the lobster without overwhelming it.
# Expert Advice:
01 -
- The buttery, toasted roll creates this incredible crunch that contrasts perfectly with tender lobster
- It comes together in under 30 minutes but tastes like something from a seaside shack
02 -
- Never overmix the lobster salad or the meat will turn rubbery and lose its sweet texture
- Toasting the buns right before serving is nonnegotiable for that authentic shore lunch experience
03 -
- If you're cooking live lobster yourself, plunge it into an ice bath immediately after cooking to stop the meat from getting tough
- The best lobster rolls I've ever had used barely enough mayo to hold things together, letting the creaminess come from the meat itself