📝 About This Recipe
Transport yourself to the rugged coastline of Maine with this quintessential street food classic. Featuring succulent, sweet chunks of cold-water lobster nestled in a golden-brown, butter-toasted split-top bun, this recipe offers the perfect balance of indulgence and freshness. Whether you prefer the creamy, herb-flecked Maine style or the warm, butter-drenched Connecticut version, this guide ensures a gourmet experience that celebrates the ocean's finest bounty.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Lobster Meat (Cooked, chilled, and cut into 1-inch chunks (mix of claw, knuckle, and tail))
- 1 teaspoon Sea Salt (For the poaching liquid)
- 1/2 Lemon (Sliced into rounds)
The Dressing (Maine Style)
- 1/4 cup High-quality Mayonnaise (Preferably Duke's or Hellman's)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 2 tablespoons Celery (Very finely minced for subtle crunch)
- 1 tablespoon Fresh Chives (Finely minced)
- 1/4 teaspoon Old Bay Seasoning (For a hint of coastal spice)
- 1/8 teaspoon Black Pepper (Freshly cracked)
The Bun and Finish
- 4 pieces New England Style Split-top Buns (Flat-sided brioche or standard hot dog buns)
- 4 tablespoons Unsalted Butter (Softened for spreading)
- 1 teaspoon Fresh Tarragon (Finely chopped for garnish)
- 4 Lemon Wedges (For serving)
👨🍳 Instructions
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1
If starting with whole lobsters, bring a large pot of salted water to a boil with lemon rounds. Steam the lobsters for 8-10 minutes until bright red, then immediately shock in an ice bath to stop the cooking.
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2
Extract the meat from the claws, knuckles, and tails. Ensure you remove the 'vein' from the tail and the cartilage from the claws.
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3
Pat the lobster meat extremely dry with paper towels. Excess moisture is the enemy of a great roll as it will make the bun soggy.
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4
Cut the lobster into generous 1-inch chunks. You want large, bite-sized pieces that showcase the texture of the seafood.
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5
In a medium chilled glass bowl, whisk together the mayonnaise, lemon juice, minced celery, Old Bay, and black pepper.
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6
Gently fold the chilled lobster meat into the mayonnaise mixture until just coated. Do not over-mix; the lobster should be the star, not the mayo.
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7
Cover the lobster salad and refrigerate for at least 15 minutes to allow the flavors to meld.
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8
Heat a cast-iron skillet or griddle over medium heat.
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9
Generously butter both flat exterior sides of the split-top buns from edge to edge.
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10
Place the buns in the skillet and toast for 2-3 minutes per side until they are deep golden brown and slightly crisp.
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11
Gently pry open the top of the warm buns, being careful not to split them completely in half.
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12
Divide the chilled lobster mixture evenly among the four toasted buns, piling it high.
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13
Garnish with a sprinkle of fresh chives and a tiny pinch of chopped tarragon for an aromatic finish.
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14
Serve immediately while the bun is hot and the lobster is cool for the perfect temperature contrast.
💡 Chef's Tips
Always use cold-water North Atlantic lobster for the sweetest flavor and firmest texture. Never skip the 'split-top' bun; the flat sides allow for maximum butter-to-griddle contact which is essential for the structure. If you prefer 'Connecticut Style,' skip the mayo and celery; simply toss the warm lobster in 1/2 cup of melted clarified butter and a squeeze of lemon. Be very gentle when folding the lobster to keep the beautiful claw meat intact for visual appeal. Dry the lobster meat thoroughly before mixing to ensure the dressing clings to the meat rather than pooling at the bottom.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for a classic crunch. A small cup of creamy New England Clam Chowder makes this a hearty meal. Pair with a crisp, cold Sauvignon Blanc or a light New England IPA. Include a side of crunchy coleslaw with a vinegar-based dressing to cut through the richness. Always provide an extra lemon wedge on the side for those who like an extra hit of acidity.