5 from 48 votes
Maine Lobster Rolls
Maine Lobster Rolls feature large chunks of cooked lobster meat lightly tossed with mayonnaise and optionally celery, then served in toasted New England-style hot dog buns with butter and lettuce. The recipe focuses on maintaining lobster's tender texture and delicate sweet flavor, balanced by the creamy coating and seasonings like fresh lemon juice, kosher salt, and black pepper. Chilling the lobster salad before assembling adds melded flavor and refreshes the dish.
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
Servings:
4
lobster rolls
Calories:
328 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
- 1 pound lobster meat shelled, drained, and cooled, cooked
- 3-4 tablespoons mayonnaise (I use Hellmann's, Duke's, Cains, Stonewall Kitchen, or homemade)
- 1/4 cup celery optional, for those who like a little "crunch", finely chopped
- lemon optional, freshly squeezed juice
- kosher salt or sea salt, freshly-ground
- black pepper or sea salt, freshly-ground
- 4 large lettuce optional, I use Bibb, leaves
- 4 hotdog buns "New England" style, split-top, flat-sided
- 2 tablespoons butter softened, unsalted
Instructions
- 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.
- 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.
- 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.
- Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours if prepping ahead.
- 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.
- 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.
Cup of Yum
Notes
- Use knuckle and claw meat for the sweetest, most tender lobster rolls.
- Plan to cook approximately three 1.5-pound lobsters to yield 1 pound of meat; yields vary seasonally.
- Ask seafood markets to steam and shell lobsters to save time.
- Discard any shell or cartilage fragments from lobster meat before mixing.
- Adjust mayonnaise amount to lightly coat lobster without weighing it down.
- Add fresh lemon juice to brighten flavor if mayonnaise is too tangy.
- Prepare lobster salad up to 6-8 hours ahead and refrigerate for flavor melding.
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
(6%)
Sugar
3g
(6%)
Vitamin A
205IU
(4%)
Vitamin C
0.6mg
(1%)
Calcium
171mg
(17%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4 lobster 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.