📝 About This Recipe
Experience the quintessential taste of a New England summer with this versatile recipe that honors both the chilled, creamy Maine tradition and the warm, butter-drenched Connecticut style. We use succulent chunks of knuckle, claw, and tail meat nestled inside a golden-toasted, split-top brioche bun for the ultimate textural contrast. Whether you crave the bright tang of lemon-herb mayo or the rich indulgence of drawn butter, this recipe delivers a restaurant-quality coastal escape in every bite.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Cooked Lobster Meat (Mix of claw, knuckle, and tail; cut into 1-inch chunks)
- 4 tablespoons Unsalted Butter (Melted, for the Connecticut version or for toasting buns)
Maine Style Base (Chilled)
- 1/3 cup High-quality Mayonnaise (Preferably Duke's or Hellman's)
- 2 tablespoons Celery (Finely diced for crunch)
- 1 tablespoon Fresh Chives (Finely minced)
- 1 teaspoon Lemon Juice (Freshly squeezed)
The Foundation & Seasoning
- 4 pieces New England Style Split-Top Buns (Brioche style is best)
- 1/2 teaspoon Old Bay Seasoning (Or a pinch of paprika)
- 1/4 teaspoon Sea Salt (To taste)
- 1/8 teaspoon Black Pepper (Freshly cracked)
- 2 tablespoons Unsalted Butter (Softened, for the bun exteriors)
- 4 pieces Lemon Wedges (For serving)
👨🍳 Instructions
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1
If using whole live lobsters, steam them for 8-10 minutes until bright red. Remove meat from shells, ensuring you remove the 'vein' from the tail and the cartilage from the claws.
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2
Gently pat the lobster meat dry with paper towels. Excess moisture is the enemy of a perfect roll, as it will make the bun soggy.
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3
Cut the lobster meat into large, bite-sized chunks (about 1-inch pieces). You want diners to see the beautiful anatomy of the claws.
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4
For Maine Style: In a medium bowl, whisk together the mayonnaise, lemon juice, finely diced celery, and minced chives.
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5
Gently fold the lobster meat into the mayonnaise mixture until just coated. Season with a pinch of salt and pepper. Chill in the refrigerator for 15 minutes to let flavors marry.
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6
For Connecticut Style: Skip the mayo. Place the lobster meat in a small skillet over low heat with 4 tablespoons of butter. Warm gently until the meat is heated through but not further cooked.
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7
Prepare the buns: Generously butter the flat outer sides of the split-top buns from edge to edge.
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8
Heat a cast-iron skillet or griddle over medium heat. Place the buns on the griddle and toast for 1-2 minutes per side until deeply golden brown and crisp.
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9
Carefully open the top of the warm buns. If they are sticking, use a serrated knife to gently widen the opening without cutting all the way through.
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10
Assembly: For Maine Style, heap the chilled lobster salad generously into the warm buns. The contrast of cold meat and hot bun is essential.
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11
Assembly: For Connecticut Style, use tongs to pile the warm, buttery lobster into the buns. Drizzle any remaining warm butter from the pan over the top.
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12
Final Touch: Sprinkle a tiny pinch of Old Bay or paprika over the top for color and a hint of spice.
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13
Garnish with extra fresh chives and serve immediately with a fresh lemon wedge on the side.
💡 Chef's Tips
Always use split-top buns; they have flat sides that allow for maximum butter-to-griddle contact and superior crunch. Don't over-mix the Maine style; the mayo should be a light dressing, not a heavy mask for the delicate lobster flavor. If using frozen lobster, thaw it completely in the fridge and squeeze out every drop of excess water before dressing. For the best flavor, use a mix of tail meat (for chew) and claw/knuckle meat (for sweetness and tenderness). Keep your heat low when warming lobster in butter to prevent the meat from becoming rubbery.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for the classic crunch. A cup of creamy New England Clam Chowder makes this a hearty 'shore dinner'. Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the rich butter. A simple vinegar-based coleslaw provides a bright, acidic balance to the sweet lobster. Finish the meal with a slice of blueberry pie to keep the New England theme alive.