Flaky, buttery lobster tossed in creamy mayo, tucked into a golden, griddled bun—this is summer in sandwich form. With just a few quality ingredients and some simple prep, you can bring this Maine classic right to your own kitchen.
Whether you’re planning a backyard cookout or just craving something special for lunch, this Maine Lobster Roll recipe delivers the ultimate summertime flavor.
What Is a Maine Lobster Roll?
At its core, a Maine-style lobster roll is chilled lobster meat, lightly dressed in mayonnaise, served in a buttered, split-top hot dog bun. That’s it. No frills, no distractions—just tender lobster and that iconic toasted bun. Unlike the Connecticut version (which is warm and drizzled in melted butter), Maine lobster rolls are all about keeping things cool, creamy, and refreshingly simple.
Why You’ll Love This Recipe
- Fresh and fuss-free – Just lobster, mayo, and a toasted bun.
- Easy to make ahead – Cook the lobster, chill the meat, and assemble when ready.
- Perfect for entertaining – Fancy enough to impress, simple enough to prep in advance.
- Tastes like summer – Even if you’re nowhere near the sea.
Ingredients You’ll Need
- Lobster meat – Use fresh tail, claw, and knuckle meat from steamed or boiled lobsters (1½ pounds per lobster; about 3 lobsters for 4 rolls).
- Mayonnaise – Just enough to bind the lobster without overwhelming it. Hellmann’s, Duke’s, or homemade are all great options.
- Lemon juice (optional) – A squeeze brightens up the mayo if needed.
- Split-top hot dog buns – New England-style if you can find them, with flat sides for toasting.
- Butter – For griddling the buns.
- Optional: A few Bibb lettuce leaves or a sprinkle of finely diced celery for crunch.
How to Cook Lobster for Rolls
You can either boil or steam live lobsters. Boiling is great if you’re cooking several at once, while steaming brings out a slightly richer flavor and keeps the meat more tender.
Tip for humane cooking: Freeze the lobsters for 15–30 minutes before cooking to sedate them, or use a sharp knife to dispatch quickly.
Once cooked and cooled, remove the meat from the tails, claws, and knuckles. Roughly chop it into large chunks—don’t shred it. Leave some claw meat whole for a beautiful presentation if you can.
How to Assemble the Perfect Maine Lobster Roll
1. Prep the lobster salad
Gently toss your lobster meat with a spoonful or two of mayo—just enough to coat. If your mayo is extra tangy, add a tiny squeeze of lemon. Taste as you go.
2. Toast the buns
Butter the outer sides of your hot dog buns and toast them in a skillet until golden and crisp. This is non-negotiable—the toasted bun is half the magic.
3. Fill and serve
Line each bun with a leaf of Bibb lettuce if you like, then mound in your chilled lobster salad. Serve immediately with fries, kettle chips, or a crisp green slaw.
Lobster Roll Tips
- Use the freshest lobster you can find – If cooking live lobsters isn’t an option, high-quality cooked lobster meat (available at some seafood markets) can work too.
- Don’t overdo the mayo – Lobster is the star. Mayo is just the background music.
- Griddle those buns! – The crisp, buttery sides are key to the authentic experience.
- No weird extras – Keep the flavors clean. Avoid capers, mustard, or fancy mix-ins if you’re aiming for that classic Maine taste.
What to Serve with Lobster Rolls
Keep it light and summery:
- French fries or kettle-cooked chips
- Creamy or vinegar-based coleslaw
- Pickles (optional but classic)
- Iced tea or a cold beer—Witbiers like Allagash White or saisons pair beautifully
Final Thoughts
These Maine Lobster Rolls are proof that the best meals don’t need to be complicated. It’s all about the balance—sweet, tender lobster, cool creamy mayo, and that toasted buttery bun. Whether you’re seaside or just dreaming of it, this is your chance to bring the coast to your kitchen.
Maine Lobster Rolls
Flaky, buttery lobster tossed in creamy mayo, tucked into a golden, griddled bun—this is summer in sandwich form.
Ingredients
- 1 pound cooked lobster meat, shelled, drained, and cooled
- 3 to 4 tablespoons mayonnaise (Hellmann's, Duke's, Cains, Stonewall Kitchen, or homemade all work well)
- Freshly squeezed lemon juice, optional
- Kosher or sea salt and freshly ground black pepper
- 1/4 cup finely chopped celery, optional for those who like a little crunch
- 4 large lettuce leaves, optional (Bibb lettuce works well)
- 4 split-top, flat-sided hot dog buns (New England style)
- 2 tablespoons unsalted butter, softened
Instructions
- Start by removing any stray bits of shell or cartilage from the lobster meat. Cut the meat into large chunks, about three-fourths of an inch. If desired, leave the claw meat whole to place on top of each roll for a more impressive presentation.
- In a mixing bowl, gently toss the lobster meat with three tablespoons of mayonnaise and the celery, if using. The lobster should be lightly coated but not overwhelmed by the mayo. Add the fourth tablespoon if needed.
- Taste the lobster salad. Depending on the brand, mayonnaise can vary in tanginess. If the flavor needs a little extra brightness, add a small squeeze of fresh lemon juice. Season with salt and pepper to your liking.
- Cover the lobster salad and refrigerate it for at least 30 minutes, or up to six to eight hours if making ahead.
- When you're ready to assemble the rolls, preheat a griddle over medium heat. Butter the flat sides of the hot dog buns and grill them for a couple of minutes on each side until golden and toasted.
- If using lettuce, place a leaf into each bun. Then, mound each with one fourth of the chilled lobster salad.
- Serve the rolls with your favorite sides. Coleslaw, dill pickles, French fries, or kettle chips all make great pairings.
Notes
- Knuckle and claw meat tend to be especially sweet and tender, making them ideal for lobster rolls. If you’re cooking whole lobsters at home, you can also include tail meat, though the texture is a bit firmer.
- As a general guideline, plan to cook three one-and-a-half pound lobsters to get about one pound of lobster meat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 353Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 123mgSodium 497mgCarbohydrates 12gFiber 1gSugar 2gProtein 32g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
