📝 About This Recipe
Experience the quintessential taste of a New England summer with this authentic Maine-style lobster roll. Featuring succulent, chilled chunks of fresh Atlantic lobster lightly dressed in a silky lemon-chive mayo, this recipe celebrates the sweet, delicate flavor of the sea. Served in a buttery, griddled split-top bun, it offers a sublime contrast of temperatures and textures that defines coastal luxury.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Cooked Lobster Meat (Mix of claw, knuckle, and tail meat; cut into 1-inch chunks)
- 1 teaspoon Sea Salt (For the poaching water if cooking live lobsters)
The Dressing
- 1/3 cup High-quality Mayonnaise (Preferably Duke's or Hellman's)
- 1 tablespoon Fresh Lemon Juice (Freshly squeezed)
- 2 tablespoons Celery (Finely minced for crunch)
- 1 tablespoon Fresh Chives (Finely chopped)
- 1/4 teaspoon Old Bay Seasoning (For a subtle coastal kick)
- 1/8 teaspoon Black Pepper (Freshly cracked)
The Buns and Assembly
- 4 pieces New England Style Split-Top Buns (Flat-sided hot dog buns)
- 3 tablespoons Unsalted Butter (Softened to room temperature)
- 4 leaves Bibb Lettuce (Optional; for lining the bun)
- 4 pieces Lemon Wedges (For serving)
👨🍳 Instructions
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1
If starting with whole lobsters, steam them for 10-12 minutes until bright red, then immediately shock in an ice bath to stop the cooking process.
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2
Carefully remove the meat from the shells, ensuring you remove the 'vein' from the tail and the cartilage from the claws.
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3
Cut the lobster meat into generous 1-inch bite-sized chunks. Keep the beautiful claw tips whole for a stunning presentation on top.
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4
Place the lobster meat in a colander and pat it very dry with paper towels; excess moisture is the enemy of a good lobster roll.
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5
In a large chilled mixing bowl, whisk together the mayonnaise, lemon juice, Old Bay, and cracked black pepper until smooth.
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6
Fold in the finely minced celery and half of the chopped chives into the mayonnaise mixture.
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7
Gently add the chilled lobster meat to the bowl. Using a rubber spatula, toss lightly until the meat is just barely coated—the lobster should be the star, not the mayo.
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8
Cover the lobster salad and refrigerate for at least 15-30 minutes to allow the flavors to meld while you prepare the buns.
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9
Generously butter both flat outer sides of the split-top buns from edge to edge.
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10
Heat a cast-iron skillet or griddle over medium heat. Place the buns on the skillet and toast for 1-2 minutes per side until golden brown and crisp.
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11
If using lettuce, tuck one small leaf into the center of each warm bun to act as a moisture barrier.
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12
Divide the chilled lobster mixture evenly among the four buns, piling it high and placing the whole claw pieces right on top.
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13
Garnish with the remaining fresh chives and a tiny pinch of Old Bay if desired.
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14
Serve immediately while the bun is hot and the lobster is refreshingly cold.
💡 Chef's Tips
Use 'New England Style' buns—the flat sides are essential for achieving that perfect buttery crunch. Do not over-mix the lobster; you want to keep the chunks intact for a premium mouthfeel. Always chill your lobster meat thoroughly before dressing it to ensure the mayonnaise doesn't melt and become oily. If you prefer a 'Connecticut Style' roll, swap the mayo for 1/2 cup of warm clarified butter and skip the celery. Patting the lobster meat dry is the secret step that prevents the bottom of your bun from getting soggy.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for the classic crunch. A crisp, cold coleslaw with a vinegar-based dressing balances the richness of the butter and mayo. Pair with a local New England IPA or a chilled glass of crisp Sauvignon Blanc. Include a small ramekin of warm drawn butter on the side for extra indulgence. Finish the meal with a slice of wild Maine blueberry pie.