Maine Lobster Roll
Cold, lightly dressed lobster meat piled into a split-top toasted bun, the definitive Maine seafood sandwich.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Large stockpot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 26
- protein
- 28
- calories
- 420
Instructions
- 1
Boil or steam the lobster and let it cool. Take the meat out of the shells and cut it into bite-sized chunks.
- 2
Gently mix the lobster meat, mayonnaise, lemon juice, and celery together in a bowl.
- 3
Add salt and pepper to taste. Chill in the refrigerator for a short time if you have time.
- 4
Spread butter on the flat outer sides of the split-top buns.
- 5
Toast the buns in a skillet over medium heat. Cook until both flat sides turn golden brown.
- 6
Spoon a generous amount of the lobster mixture into each toasted bun.
- 7
Top with chopped chives and serve right away.
Chef's tips
Use fresh lobster meat instead of frozen if possible, and use light dressing so the natural sweet flavor shines. Toast the buttered sides until golden for the classic New England crunch.
Storage
Best eaten immediately; lobster salad can be refrigerated separately for up to 1 day.
Reheating
Not recommended to reheat; serve cold or at room temperature.
Common mistakes to avoid
- •Adding too much mayonnaise, which hides the delicate lobster flavor
- •Using a standard bun instead of a flat-sided split-top roll
Serving suggestions
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