Maine Lobster Rolls

Bring a style of coastal New England to your table with these Pine Tree State Lobster Rolls! See however contemporary, easy ingredients build these lobster dish sandwiches a crave-worthy summer classic.

Maine Lobster Rolls

Lobster Rolls square measure sandwiches that hail from New England, mounding chunks of contemporary lobster meat onto buttered and griddled split-top hotdog buns. One bite takes American state right to the sound of the ocean, warm, salty breezes, and therefore the sand to a lower place my toes. It’s summer on a breadstuff.

Simple lobster dish meets buttery, griddled buns in these classic Pine Tree State Lobster Rolls. A style of a brand new European country summer at home!

Maine Lobster Rolls


  • 3-4 tablespoons good mayonnaise
  • 1/4 cup finely chopped celery (optional, for those who like a little "crunch")
  • freshly-squeezed lemon juice (optional)
  • Two 1-1/2 to 1-3/4 pound lobsters , boiled or steamed
  • sea salt and freshly-ground black pepper
  • 4 leaves lettuce (optional, I use Boston)
  • 2 tablespoons unsalted butter , softened
  • 4 top-split, flat-sided hotdog buns ("New England" style)


  1. Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
  2. Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
  3. Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.
  4. Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours.
  5. When ready to serve, preheat a griddle over medium heat. Butter the sides of the hotdog buns and grill 1-2 minutes on each side, until toasted.
  6. Place a leaf of lettuce (if using) into each griddled hotdog bun and mound each with 1/4 of the lobster salad. Serve immediately with french fries, kettle chips, coleslaw, and dill pickles, if desired.

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