Maine Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster, pick meat from tail and claws and coarsely chop into large bite-sized chunks (about 1/2 to 3/4 inch). Pat dry with paper towel to remove excess moisture. Measure out 1.5 cups loosely packed.

Make lemon-tarragon mayonnaise

In a medium bowl combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped tarragon, and 1/2 teaspoon finely grated lemon zest. Stir until smooth. Taste and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Adjust lemon or salt to preference.

Build the salad

Add the chopped lobster to the bowl with the mayonnaise mixture. Add 2 tablespoons very finely diced celery and 1 tablespoon thinly sliced scallion. Gently fold with a rubber spatula until lobster is evenly coated, taking care not to break up the chunks. Refrigerate the lobster salad for 20–30 minutes to let flavors meld. If mixture seems dry, add up to 1 tablespoon additional mayo; if too wet, drain a little and/or add more lobster.

Prepare rolls

Split each brioche roll horizontally leaving one edge attached (or hollow slightly to create a pocket). Brush the interior surfaces with the 2 tablespoons melted unsalted butter. Heat a skillet or griddle over medium heat until shimmering, then add the buttered rolls cut-side down. Toast 1–2 minutes until golden brown and crisp. Alternatively, set under a broiler briefly but watch carefully to prevent burning.

Finish and assemble

Remove toasted rolls to a board. Using a spoon, divide the chilled lobster salad evenly among the 4 rolls, filling each generously with about 3/8 cup (roughly) lobster mixture per roll. Mound the lobster so there are visible large chunks. Optionally brush the outside of each roll with a little melted butter and sprinkle a pinch of chopped chives on the lobster for color.

Serve

Serve immediately with a lemon wedge alongside for squeezing. Recommend serving hot toasted rolls with cold lobster salad for contrast. Leftovers: store lobster salad in an airtight container refrigerated up to 24–36 hours; assemble rolls just before serving to maintain toast crispness.