Maine Lobster Rolls
A New England classic featuring cold lobster meat lightly dressed with mayonnaise, served in a toasted, buttered split-top bun. Unlike their Connecticut counterparts (which use warm lobster with butter), Maine-style rolls rely on a chilled, lightly dressed filling where the lobster is the star of the show.
Ingredients
- 1 lb cooked lobster meat, chopped into 1/2-inch pieces
- 1/4 cup mayonnaise
- 2 tsp fresh lemon juice
- 1/2 cup celery, finely diced
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 4 split-top hot dog buns
- 1/4 cup unsalted butter, softened
- 4 lemon wedges
- 4 oz kettle-cooked potato chips
- 4 dill pickle spears
Instructions
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1
If using whole lobsters, remove the meat from the shells and chop into 1/2-inch pieces. If using pre-cooked lobster meat, ensure it's well-drained and chop accordingly. You'll need about 1 lb cooked lobster meat for 4 rolls.
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2
In a large bowl, combine the chopped into 1/2-inch pieces cooked lobster meat, 1/4 cup mayonnaise, 2 tsp fresh lemon juice, 1/2 cup finely diced celery, and 2 tbsp finely chopped fresh chives. Fold gently with a spatula, being careful not to break up the lobster meat too much.
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3
Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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4
When ready to serve, heat a large skillet over medium heat. Butter the outer sides of each 4 split-top hot dog buns generously with 1/4 cup softened unsalted butter.
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5
Place the buns in the skillet, buttered sides down, and toast until golden brown and crispy, about 2-3 minutes per side. Watch carefully to prevent burning.
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6
Open the toasted buns and fill each with an equal portion of the chilled lobster salad.
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7
Serve immediately with 4 lemon wedges, 4 oz kettle-cooked potato chips, and 4 dill pickle spears on the side.