Maine Style Lobster Rolls (Printable Version)
Tender lobster in creamy dressing served on butter-toasted split-top buns
# What You Need:
→ Seafood
01 - 1 lb cooked lobster meat, chopped (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 if available)
08 - 2 tbsp unsalted butter, softened
→ Garnish (optional)
09 - Lemon wedges
10 - Crisp lettuce leaves
# Method:
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.
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, approximately 1–2 minutes per side.
03 - Optionally line each toasted bun with a crisp lettuce leaf. Fill each bun generously with the chilled lobster salad. Serve immediately with lemon wedges on the side.
# Expert Tricks:
01 -
- The combination of sweet, tender lobster and buttery toasted bread is pure summer bliss in every bite
- Ready in just 25 minutes but tastes like something from a coastal restaurant
02 -
- Overmixing the lobster will make it dense and mealy, so fold everything together as gently as possible
- The buns must be toasted just before serving or they will get soggy and lose that magical crunch
03 -
- Keep the lobster chunks large rather than chopping too small for that luxurious mouthfeel
- A tiny pinch of cayenne or Old Bay can add depth without competing with the sweet lobster flavor