Lobster Roll Tacos
Maine's beloved lobster roll reimagined as a taco. Sweet, succulent chunks of cold lobster meat are lightly dressed with mayonnaise and a touch of butter, then topped with fresh chives and served in a warm flour tortilla. Pure New England summer on a plate.
Equipment Needed
Instructions
Prep the lobster: If using whole cooked lobsters, remove all meat from tails, claws, and knuckles. Cut into large bite-sized chunks - about 1-inch pieces. Keep the pieces generous; you want to taste the lobster.
Make the lobster salad: In a medium bowl, gently fold together the lobster meat, mayonnaise, 1 tablespoon of the melted butter, lemon juice, salt, and white pepper. Be gentle to keep the lobster chunks intact.
Add celery (optional): If using celery, fold in 2 tablespoons of finely diced celery for a bit of crunch. Traditional Maine lobster rolls are often made without celery - it's a matter of preference.
Chill the salad: Refrigerate the lobster salad for at least 15 minutes to let the flavors meld. Maine-style lobster rolls are served cold.
Toast the tortillas: Melt butter in a skillet over medium heat. Toast each flour tortilla in the butter for about 30 seconds per side until lightly golden and slightly crispy on the outside but still pliable.
Assemble the tacos: Place a generous portion of cold lobster salad on each warm buttered tortilla. The contrast of cold lobster and warm tortilla is perfect.
Finish with butter and chives: Drizzle remaining melted butter over the lobster. Sprinkle generously with fresh chives.
Serve immediately: Serve right away with lemon wedges. Squeeze fresh lemon over each taco before eating. Enjoy the taste of Maine summer!
💡 Pro Tips & Variations
- Maine vs. Connecticut style: This recipe follows Maine style (cold with mayo). Connecticut style uses warm butter only - see our Connecticut Lobster Tacos for that version!
- Quality matters: With so few ingredients, the quality of your lobster is paramount. Fresh Maine lobster in season (summer) is unbeatable.
- Don't overdress: The mayonnaise should lightly coat the lobster, not drown it. You want to taste the lobster, not the mayo.
- Butter both ways: Adding a bit of melted butter to the mayo-dressed lobster is the secret to the best lobster rolls - you get the creaminess of mayo plus the richness of butter.
- Toasted is traditional: Traditional lobster rolls use a buttered, toasted split-top bun. The butter-toasted tortilla mimics this perfectly.
- Keep it simple: Don't add too many ingredients. Lobster, mayo, butter, lemon, and chives - that's all you need.