📝 About This Recipe
Transport yourself to the rugged coastline of Maine with this quintessential summer classic, featuring succulent chunks of chilled lobster tossed in a delicate, creamy dressing. Unlike its warm, buttered cousin from Connecticut, the Maine-style roll celebrates the natural sweetness of the sea with a refreshing crunch of celery and a hint of lemon. Nestled in a golden-brown, butter-toasted split-top bun, it’s a harmonious balance of rich textures and bright, coastal flavors that defines the perfect seaside indulgence.
🥗 Ingredients
The Lobster
- 2 pounds each Live Maine Lobsters (or 1.5 lbs cooked lobster meat)
- 1/4 cup Sea Salt (for the boiling water)
The Creamy Dressing
- 1/3 cup High-quality Mayonnaise (preferably Duke's or Hellman's)
- 1 tablespoon Fresh Lemon Juice (strained)
- 2 tablespoons Celery (very finely minced from the inner ribs)
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Old Bay Seasoning (for a subtle coastal kick)
- 1/8 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
The Bun and Assembly
- 4 pieces New England Style Split-Top Buns (flat sides are essential)
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 4 leaves Bibb Lettuce (optional, for lining the bun)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Fill a large stockpot with water (about 8 quarts) and add 1/4 cup of sea salt. Bring to a rolling boil over high heat.
-
2
Submerge the lobsters head-first into the boiling water. Cover the pot and cook for 10-12 minutes until the shells are bright red and the meat is opaque.
-
3
Immediately transfer the lobsters to a large bowl filled with ice and cold water to stop the cooking process. Let them chill for at least 10 minutes.
-
4
Once cool, crack the shells and extract the meat from the tails, claws, and knuckles. Remove the intestinal vein from the tails.
-
5
Cut the lobster meat into large, bite-sized chunks (about 1-inch pieces). Do not over-chop; you want visible, meaty chunks. Place meat in a bowl, cover, and refrigerate for 30 minutes.
-
6
In a medium mixing bowl, whisk together the mayonnaise, lemon juice, minced celery, half of the chives, Old Bay, salt, and pepper until smooth.
-
7
Retrieve the chilled lobster meat and gently fold it into the mayonnaise dressing. Use a spatula to ensure the meat is lightly coated, not swimming in mayo.
-
8
Taste the mixture and adjust seasoning with an extra squeeze of lemon or a pinch of salt if necessary. Keep the mixture in the fridge while you prep the buns.
-
9
Heat a cast-iron skillet or griddle over medium heat. Generously butter both flat outer sides of the split-top buns.
-
10
Place the buns in the skillet and toast for 1-2 minutes per side until they are a deep golden brown and slightly crispy.
-
11
Gently pry open the top of the warm buns. If using lettuce, tuck one leaf into each bun to act as a barrier to keep the bread from getting soggy.
-
12
Divide the cold lobster salad equally among the four buns, heaping it high. Sprinkle the remaining fresh chives over the top for a pop of color.
-
13
Serve immediately while the bun is hot and the lobster is refreshingly cold.
💡 Chef's Tips
Use 'New England' or 'Frankfurter' style buns with flat sides; they are superior for toasting and holding the weight of the lobster. Don't over-mix the lobster; keep the chunks large to preserve the premium feel of the dish. Ensure the lobster meat is thoroughly chilled before mixing with the mayo to prevent the dressing from becoming thin and oily. Use only the inner, pale-green ribs of celery as they are less fibrous and more tender than the outer stalks. If you are short on time, many fishmongers sell high-quality pre-steamed lobster meat—just ensure it is fresh, never frozen.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked potato chips for the ultimate textural contrast. A crisp, cold coleslaw with a vinegar-based dressing helps cut through the richness of the mayo. Pair with a chilled glass of Sauvignon Blanc or a light, citrusy New England IPA. Add a small cup of warm drawn butter on the side for those who want a hybrid 'Maine-meets-Connecticut' experience. Finish the plate with a classic dill pickle spear for a salty, acidic punch.