Lobster Rolls Recipe
10 min
15 min
2
Lunch
American
Nothing says Maine more than a classic lobster roll. Some folks use melted butter to dress their lobster while others use mayonnaise. Whether you’re team mayo or team butter, use just enough to coat the lobster. And don’t get too fancy with the add-ins. Chives may even be pushing it a little — by Maine’s standards.
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh chives
- Salt and freshly ground pepper
- 8 ounces cooked lobster, cut into bite-size pieces
- 2 split-top hot dog buns
- Melted butter for brushing
- Potato chips, pickles, and lemon wedges for serving
Directions
Make the Filling
In a large bowl, combine the mayonnaise and chives. Add the lobster and season with salt and pepper. Stir to combine.
Toast the Buns and Serve
Heat a griddle or cast-iron skillet over medium heat. Brush the outsides of the hot dog buns with butter and griddle until golden brown on both sides. Fill the buns with the lobster mixture. Serve with potato chips and pickles on the side, and lemon wedges for squeezing over.
Pro tips
Pair it Up
You can't go wrong with a crisp, citrusy Sauvignon Blanc from New Zealand or a light and fruity sparkling rosé from Spain. If beer is your thing, lean into a full-on New England experience with a session IPA from Maine Island Trail Association. It's citrusy with a bit of pine.
Level It Up
When no one’s looking, add a tablespoon of finely chopped celery, red onion, fresh parsley, and/or scallion.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
