Maine Style Lobster Rolls
Chilled lobster meat folded with light mayonnaise, lemon, and chives, piled into buttery toasted split top buns.
Equipment
- Large pot
- Skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb cooked lobster meat chilled, chopped into bite sized chunks
- ¼ cup mayonnaise
- 1 tbsp lemon juice fresh
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped celery optional
- 1 tbsp chopped fresh chives
- 4 split top buns soft and buttery
- 2 tbsp butter for toasting
Instructions
Cooking
- Cook the lobsters. Boil a large pot of salted water, add the live lobsters, and cook 8 to 10 minutes until the shells turn bright red.
- Cool and pick. Cool the lobsters, crack the shells, and remove the meat. Chop it into bite sized chunks and chill.
- Mix the filling. Gently fold the lobster with the mayonnaise, lemon juice, salt, pepper, celery, and chives. Chill until needed.
- Toast the buns. Spread the butter on the outsides of the buns and toast in a skillet over medium heat until golden on both sides.
- Fill and serve. Spoon the lobster mixture into the buns and serve right away.
Notes
Substitutions: Use 1 pound of cooked lobster meat if you do not want to cook live lobsters. About 4 live lobsters yield roughly that much meat.
Tips: Keep the filling and buns separate until serving.
Storage: Refrigerate the lobster mixture up to 3 days. Do not freeze it.
Nutrition does not include the optional potato chips or slaw.