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Maine lobster roll is served cold with big pieces of lobster lightly dressed in mayo with finely chopped celery. It’s flavored with freshly squeezed lemon juice and chives then served in a toasted and buttered hot dog bun! This recipe is featured in Lobster Rolls – 2 Ways.
No summer is complete in New England without Maine lobster rolls, also called lobster salad rolls! It’s a summertime favorite that’s generously filled with chilled lobster meat coated in a light mayo dressing. It’s served on a warm hot dog bun that’s buttered and toasted which offers the perfect complement to the chilled lobster meat.
I prefer adding lettuce to Maine lobster rolls because it acts as a protective barrier between the lobster and buns, preventing the buns from getting soggy. I prefer Butter lettuce or Bibb lettuce for its mild flavor.
What is a Maine lobster roll?
A Maine lobster roll is always served with chilled lobster meat that’s lightly coated in a mayonnaise-based dressing and piled high on a split-top hot dog bun. The main difference between a Maine lobster roll and a Connecticut lobster roll is that a Maine lobster roll is served cold with lobster meat dressed with mayo and sometimes finely chopped celery. On the other hand, a Connecticut lobster roll is served with warm lobster meat tossed in melted butter and never mayo.
Ingredients
- Pre-cooked lobster meat – Use any type of lobster meat – claws, tails, or knuckles. But save the claw meat for placing atop the rolls for the best presentation.
- Hot dog buns – I used split-top brioche hot dog buns. Split-top hot dog buns also go by New England-style hot dog buns.
- Mayo – Mayo is added sparingly to provide a subtle but creamy flavor to these lobster rolls.
- Optional flavorings – Finely diced celery, fresh lemon juice, and chives. Feel free to leave them out or use them sparingly.
Steps
- Add the mayo, lemon juice, celery, chives, and lobster meat to a bowl. Toss gently to coat each piece of lobster with the dressing. Season with salt and pepper to taste. Set aside in the fridge to chill.
- Next, toast the hot dog buns. Melt a tablespoon of butter and toast each side of the hot dog bun until it’s golden brown.
- Line each bun with lettuce, if using, and evenly divide the lobster salad filling into each hot dog bun. Serve immediately.
Tips
- Use brioche split-top hot dog buns for a richer flavor.
- Leave the claw meat whole and place it on top for presentation.
- I recommend Butter or Bibb lettuce for its mild flavor.
- Serve with chips, fries, or coleslaw.
More recipes:
Main Dishes
Lobster Rolls – Two Ways
Main Dishes
Broiled Lobster Tail with Garlic Butter
Main Dishes
Steamed Lobster Tail
Salads
Classic Caesar Salad
Maine Lobster Rolls
Ingredients
- 1 ½ cups cooked lobster meat, chopped, about 8 oz
- 2 hot dog buns
- 1 Tablespoon butter
- 2 leaves lettuce, (optional)
Mayo Dressing
- 2 Tablespoons mayonnaise
- 2 teaspoons lemon juice
- salt & pepper, to taste
- 2 Tablespoons finely diced celery, (optional)
- 1 Tablespoon chopped chives, (optional)
Instructions
- Make mayo dressing: Add all the ingredients for the mayo dressing in a medium bowl with the chopped lobster meat. Gently toss together until the lobster is evenly coated with mayo. Season with salt and pepper to taste. Chill in the fridge if not serving immediately.1 ½ cups cooked lobster meat, 2 Tablespoons mayonnaise, 2 Tablespoons finely diced celery, 1 Tablespoon chopped chives, 2 teaspoons lemon juice, salt & pepper
- Toast buns: In a large pan, melt the butter and toast the hot dog buns on both sides until golden brown.2 hot dog buns, 1 Tablespoon butter
- Assemble rolls: Line the buns with lettuce leaves, if using, and evenly divide the dressed lobster into each bun. Serve and enjoy!
Notes
- Use brioche split-top hot dog buns for a richer flavor.
- Leave the claw meat whole and place it on top for presentation.
- I recommend Butter or Bibb lettuce for its mild flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
OH my. These are amazing. Even better with the fresh chives from my garden. I wish I could afford to make them every day.
This is just what a classic Maine lobster roll should taste like. It has just enough mayo to pull everything together just like it should. Avoid other recipes that call for heaps of mayo. This one’s a keeper.
This has just the right amount of mayo and celery. The ratios are perfectly balanced. You don’t need too much for a traditional lobster roll. Follow this recipe and avoid adding too much dressing.
Absolutely delicious! Thanks for the great tip of lining the buns with the lettuce first – it did stop them from getting soggy and added to the presentation. I added a little bit of celery as recommended, and it was the perfect amount to not overpower the lobster. These are perfect for entertaining.
Lobster rolls are my favorite thing about Maine! Thank you so much for the tasty recipe!
These are truly fabulous. Only a few ingredients needed to let the lobster shine. Excellent!
YUM!!! 5 stars for sure! I tried this recipe after falling in love with your Connecticut Lobster Roll and this one was equally impressive and delicious. I can’t believe how easy it is to make these at home. Thanks for sharing – can’t wait to make again!
I just made this for family and it was a real winner! It’s just like the lobster rolls we had on our trip to Maine. Thank you! Will definitely make again.
These are such an awesome lobster rolls. Perfect for hot summer lunches with that light mayo dressing on a buttered roll. So good!