Maine Lobster Roll (Cold with Mayo)
Chilled lobster meat lightly dressed with mayonnaise, lemon, celery and chives, served in a toasted, buttered split-top bun. The classic Maine roll. Makes 4.
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The Maine lobster roll is a summer icon: chilled lobster tossed with just enough mayonnaise to bind it, a little lemon and celery for crunch, tucked into a toasted bun.
Go light on the dressing; the lobster should be the star.
Ingredients
- 1 pound cooked lobster meat, chilled and cut into chunks
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 small celery rib, finely chopped
- 1 tablespoon chopped chives
- Salt and black pepper
- 2 tablespoons unsalted butter, softened
- 4 New England-style split-top hot dog buns
- 4 small lettuce leaves (optional)
Instructions
- Dress the lobster. Gently mix the lobster with the mayonnaise, lemon juice, celery and chives. Season with salt and pepper and chill 30 minutes.
- Toast the buns. Butter the outside flat sides of the buns and toast in a skillet until golden.
- Fill. Line each bun with a lettuce leaf if you like and pile in the lobster salad. Serve right away.
Tips
- Keep the lobster chunks large.
- Make the salad up to a day ahead; fill the buns just before serving.
Questions about this recipe
- Is a Maine lobster roll hot or cold?
- Cold, with a light mayonnaise dressing.
- What bun is used for a lobster roll?
- A New England-style split-top hot dog bun, toasted in butter.
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