Description
Classic Maine Lobster Rolls featuring succulent chunks of cooked lobster meat lightly dressed with mayonnaise and celery, served on buttery, griddled New England-style split-top hotdog buns. This recipe delivers the fresh, bright flavors of a New England summer with a perfect balance of creamy lobster salad and toasted buns.
Ingredients
Scale
Lobster Salad
- 1 pound cooked lobster meat (shelled, drained, and cooled)
- 3-4 tablespoons mayonnaise (Hellmann’s, Duke’s, Cains, Stonewall Kitchen, or homemade)
- 1/4 cup finely chopped celery (optional)
- Freshly squeezed lemon juice (optional, to taste)
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Assembly
- 4 large lettuce leaves (optional, Bibb lettuce recommended)
- 4 split-top, flat-sided hotdog buns (New England style)
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Lobster Meat: Remove and discard any stray bits of shell or cartilage from the cooked lobster meat. Cut the meat into large chunks, approximately 3/4-inch in size. For elegant presentation, you may leave claw meat whole and set it atop the rolls at the end.
- Make the Lobster Salad: In a bowl, gently toss the lobster pieces with 3 tablespoons of mayonnaise and the finely chopped celery, if using. Ensure the lobster is lightly coated without being overly heavy. Add additional mayonnaise up to 1 tablespoon more if needed to achieve desired creaminess.
- Season the Salad: Taste the lobster salad and adjust its brightness by adding a squeeze of fresh lemon juice if needed. Season with kosher salt and freshly ground black pepper to your preference.
- Chill the Salad: Cover the lobster salad and refrigerate for at least 30 minutes to allow flavors to meld. It can be stored chilled for up to 6-8 hours if preparing ahead of time.
- Toast the Buns: Preheat a griddle or skillet over medium heat. Butter the flat sides of the split-top hotdog buns generously. Grill the buns for about 2 minutes per side or until they are golden, toasted, and slightly crisp on the outside.
- Assemble the Rolls: Place a large lettuce leaf inside each toasted bun, if using. Spoon a generous mound (about 1/4 of the salad) of the chilled lobster salad into each bun.
- Serve: Serve immediately with your favorite sides such as coleslaw, dill pickles, French fries, or kettle chips for a complete New England experience.
Notes
- Use fresh cooked lobster meat for the best flavor and texture; poached or steamed lobster works well.
- The celery is optional but adds a pleasant crunch to the lobster salad.
- Adjust mayonnaise quantity depending on desired creaminess—aim for a light coating, not a heavy paste.
- New England-style split-top buns are essential for an authentic lobster roll; they hold the filling better than regular hot dog buns.
- Griddling the buns with butter adds a rich, toasty flavor complementing the lobster.
- The lobster salad can be prepared several hours in advance and refrigerated to enhance flavor.
- Consider serving with classic New England sides for a traditional meal.
Nutrition
- Serving Size: 1 lobster roll
- Calories: 328
- Sugar: 3 g
- Sodium: 764 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 163 mg
