Maine Lobster Rolls

Name: Maine Lobster Rolls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
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

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

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

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

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

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

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

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

Open the toasted buns and fill each with an equal portion of the chilled lobster salad.
7

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

Questions

Can I make Maine Lobster Rolls dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Maine Lobster Rolls keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Maine Lobster Rolls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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