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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.

35 minMediumServes 4410 cal/serving

AmericanLunchStovetopPescatarianHigh ProteinAlcohol-FreeCorn-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6

    Open the toasted buns and fill each with an equal portion of the chilled lobster salad.

  7. 7

    Serve immediately with 4 lemon wedges, 4 oz kettle-cooked potato chips, and 4 dill pickle spears on the side.

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Questions

What should Maine Lobster Rolls look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and crispy.

Why fold instead of stir in Maine Lobster Rolls?

Step 2 reads: "Fold gently with a spatula, being careful not to break up the lobster meat too much." Folding keeps the air you just beat in. Stirring at step 2 would knock it out and the result would come out dense.

Can I make Maine Lobster Rolls dairy-free?

Yes. The dairy in Maine Lobster Rolls is 1/4 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Maine Lobster Rolls gluten-free?

Yes. The gluten in Maine Lobster Rolls is 4 split-top hot dog buns. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Maine Lobster Rolls contain shellfish?

Yes: 1 lb cooked lobster meat, chopped into 1/2-inch pieces. The full allergen list for this entry is gluten, dairy, eggs and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Maine Lobster Rolls the day before?

Yes. Step 3 is a built-in pause of 30 minutes: "Cover and refrigerate for at least 30 minutes to allow the flavors to meld." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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