Lobster Roll
The Maine-style lobster roll is a cold preparation - fresh, sweet lobster meat lightly dressed with mayonnaise and a squeeze of lemon, served on a butter-toasted split-top bun. This is the definitive summer sandwich of New England, letting the pure flavor of Maine lobster shine.
Equipment Needed
Instructions
Cook the lobsters (if using live): Bring a large pot of salted water to a rolling boil. Add lobsters head-first and cook for 8-10 minutes for 1.25 lb lobsters. Remove and plunge into ice water to stop cooking.
Extract the meat: Once cool, crack the claws, knuckles, and tails to remove the meat. Cut into large chunks - about 1-inch pieces. The meat should be in generous, recognizable pieces, not shredded.
Chill the lobster: Refrigerate the lobster meat for at least 30 minutes until completely cold. Maine-style lobster rolls are served cold.
Make the dressing: In a bowl, whisk together mayonnaise, lemon juice, salt, and white pepper. Add finely diced celery and chives if using.
Dress the lobster lightly: Add cold lobster meat to the dressing and fold gently to coat. Use a light hand - the mayo should barely coat the lobster, not drown it. Add more mayo only if needed.
Toast the buns: Butter the outer sides of the split-top buns generously. Toast in a skillet over medium heat until golden brown, about 1-2 minutes per side.
Butter the inside (optional): Some Maine spots also brush melted butter inside the bun for extra richness.
Fill the rolls: Open the toasted buns and pile the dressed lobster meat generously inside. The lobster should overflow the bun slightly - don't be stingy!
Garnish: If desired, sprinkle with additional fresh chives or a light dusting of paprika. Place a lemon wedge alongside.
Serve immediately: Serve right away with kettle chips and extra lemon wedges. These are best enjoyed seaside, but a backyard works too.
💡 Pro Tips & Variations
- Maine vs Connecticut: Maine-style is cold with mayo. Connecticut-style is warm with butter. Both are delicious - this recipe is the Maine way.
- Less is more with mayo: The lobster should be lightly dressed, not swimming in mayo. You should taste lobster first, mayo as a subtle background.
- Split-top buns are essential: New England-style split-top buns toast flat on the griddle. They're crucial for the authentic experience. Order online if not available locally.
- Fresh lobster matters: Use the freshest lobster possible. Maine lobster season peaks in summer when the meat is sweetest.
- The celery debate: Purists say no celery. Others like a tiny bit for crunch. It's your call - but if using, dice it very fine.
- Visit Maine: Red's Eats in Wiscasset, McLoons in Spruce Head, and Bite Into Maine in Portland serve legendary rolls.