Lobster Roll
A cold, barely-dressed pile of lobster meat in a warm, butter-toasted split-top bun — Maine's iconic summer sandwich.
Seafood
⚠ Contains: Gluten, Shellfish, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: This is Maine-style: cold lobster meat lightly dressed in mayo in a warm toasted bun. Connecticut-style skips the mayo entirely and serves the lobster warm, tossed in melted butter.
Ingredients
- 500g cooked lobster meat, chunked
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 celery stalk, finely diced (optional)
- Salt and pepper
- 4 split-top hot dog buns
- 2 tbsp butter, softened
- Chives, chopped, to garnish
Steps
- Gently fold lobster meat with mayonnaise, lemon juice, and celery if using; season with salt and pepper. Chill until ready to serve.
- Butter the outsides of the split-top buns.
- Toast the buns in a skillet over medium heat until golden on both sides.
- Fill the warm toasted buns generously with the chilled lobster mixture.
- Garnish with chives and serve immediately.