Maine Lobster Rolls
Experience the quintessential taste of a New England summer with these authentic Maine lobster rolls. This recipe features succulent chunks of chilled, sweet lobster meat tossed in a delicate lemon-herb mayonnaise and served in a warm, buttery toasted split-top bun.
Prep
15m
Cook
20m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 lbs 680 g | Cooked lobster meat (claws and knuckles) |
| 0.33 cup 80 ml | Mayonnaise |
| 1 tbsp 15 ml | Fresh lemon juice |
| 0.25 cup 30 g | Celery, finely diced |
| 1 tbsp 3 g | Fresh chives, chopped |
| 4 units 4 units | Split-top New England style brioche buns |
| 2 tbsp 28 g | Unsalted butter, melted |
| 1 pinch 1 pinch | Kosher salt and black pepper |
2 Method
Step 1. If starting with whole lobsters, steam them for 12-15 minutes until bright red, then cool in an ice bath. Extract the meat from the claws, knuckles, and tails, then chop into bite-sized 1-inch chunks.
Step 2. In a large mixing bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth and creamy.
Step 3. Gently fold the chilled lobster meat, finely diced celery, and half of the fresh chives into the dressing until every piece is lightly coated. Place the mixture in the refrigerator for 20-30 minutes to allow the flavors to meld.
Step 4. Heat a flat-top griddle or large skillet over medium heat. Brush the flat outer sides of the split-top buns generously with melted butter.
Step 5. Toast the buns on the griddle for 1-2 minutes per side until they are golden brown and crisp.
Step 6. Open the warm buns and stuff them generously with the chilled lobster salad. Garnish with the remaining chives and serve immediately with a lemon wedge and potato chips.
💡 Chef's Tips
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Always use cold-water North Atlantic lobster for the sweetest, most tender meat.
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Ensure the lobster meat is very well-drained and patted dry before mixing with mayo to prevent a soggy roll.
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Don't over-mix the lobster; you want to keep those beautiful large claw pieces intact for presentation.
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Use a high-quality, heavy-duty mayonnaise like Hellmann's or Duke's for the most authentic flavor.
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