Maine-Style Lobster Rolls

Quick facts

Ingredients

• 1 lb cooked lobster meat, chilled

• 1/4 cup mayonnaise

• 1 tbsp lemon juice

• 1 celery rib, finely diced

• 1 tbsp minced chives

• 1/4 tsp kosher salt

• Black pepper to taste

• 4 split-top hot dog buns

• 2 tbsp softened butter

• Lemon wedges

Step-by-step method

1. Inspect the lobster meat for shell and cut large tail pieces into generous bite-size chunks; keep claw meat mostly intact.

2. Whisk mayonnaise, lemon, celery, chives, salt and pepper. Fold in lobster gently and refrigerate 10 minutes while preparing buns.

3. Butter both flat outer sides of each split-top bun. Toast in a skillet over medium heat 2–3 minutes per side until evenly golden.

4. Taste the lobster mixture and correct lemon or salt without making it wet. Divide generously among warm buns.

5. Serve immediately with lemon, kettle chips or a crisp slaw. Keep the filling cold until the moment of assembly.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Dry lobster meat prevents a watery dressing.

• Use just enough mayonnaise to bind.

• Traditional split-top buns toast evenly on both sides.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Refrigerate filling up to 2 days. Toast buns only when ready to serve.

Approximate nutrition

Approximately 430 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.