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5.0 from 48 votes

Maine Lobster Rolls

Simple lobster salad meets buttery, griddled buns in these classic Maine-Style Lobster Rolls. A taste of a New England summer at home!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings: 4 lobster rolls
Calories: 328 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • 1 pound cooked lobster meat (shelled, drained, and cooled)*
  • 3-4 tablespoons mayonnaise (I use Hellmann's, Duke's, Cains, Stonewall Kitchen, or homemade)
  • 1/4 cup finely chopped celery (optional, for those who like a little "crunch")
  • freshly-squeezed lemon juice (optional)
  • kosher or sea salt and freshly-ground black pepper
  • 4 large lettuce leaves (optional, I use Bibb)
  • 4 split-top, flat-sided hotdog buns ("New England" style)
  • 2 tablespoons unsalted butter , softened

Instructions

    Cup of Yum
  1. Remove and discard any stray bits of shell or cartilage from the lobster meat and cut it into large chunks (about 3/4-inch). Sometimes, you'll see the claw meat left whole, placed across the top of the roll for an impressive presentation.
  2. In a bowl, gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be lightly-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 are a bit tangier than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt and pepper.
  4. Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours if prepping ahead.
  5. To assemble the lobster rolls, preheat a griddle over medium heat. Butter the flat sides of the hotdog buns and grill for just a couple of minutes per side, until toasted.
  6. Place lettuce (if using) onto each bun and mound with 1/4 of the lobster salad. Serve with your favorite sides, such as coleslaw, dill pickles, french fries, or kettle chips.

Notes

  • *Knuckle and claw meat make for especially sweet and tender lobster rolls. When cooking the lobsters at home, we also add the meat from the tails, though the texture is a bit firmer.
  • In general, plan to cook three, 1-1/2 pound lobsters for the 1 pound of meat needed for this recipe. Lobster meat yield can vary by season, so consult with your seafood market when purchasing.
  • Lobster meat yield can vary by season, so consult with your seafood market when purchasing.
  • For step-by-step instructions, see the Lobster Cooking Guide infographic in the blog post above.
  • To save time, you can also ask your seafood market or the seafood counter at your grocery store to steam the lobsters for you. Some will even remove the meat from the shells.

Nutrition Information

Serving 1lobster roll Calories 328kcal (16%) Carbohydrates 21g (7%) Protein 23g (46%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 163mg (54%) Sodium 764mg (32%) Potassium 297mg (8%) Sugar 3g (6%) Vitamin A 205IU (4%) Vitamin C 0.6mg (1%) Calcium 171mg (17%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4lobster rolls

Amount Per Serving

Calories 328

% Daily Value*

Serving 1lobster roll
Calories 328kcal 16%
Carbohydrates 21g 7%
Protein 23g 46%
Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 163mg 54%
Sodium 764mg 32%
Potassium 297mg 6%
Sugar 3g 6%
Vitamin A 205IU 4%
Vitamin C 0.6mg 1%
Calcium 171mg 17%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.