Maine Lobster Rolls Recipe
Make Maine Lobster Rolls Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster Filling
Rolls & Topping
Optional Simple Dressing (warm-butter style)
Method
Lobster Filling
- 1
Prepare lobster meat
If you’re starting with whole cooked lobsters, remove meat from claws, knuckles and tail. Coarsely chop the claw and knuckle meat into 1/2- to 3/4-inch pieces; leave a few larger pieces for texture. Pat the meat dry on paper towels to remove excess moisture.
- 2
Mix dressing
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and the optional 1/4 teaspoon cayenne or smoked paprika (if using). Whisk until smooth and taste; adjust salt or lemon as desired.
- 3
Fold lobster into dressing
Add the chopped lobster meat, 1/4 cup finely diced celery, and 2 tablespoons finely snipped chives to the dressing. Gently fold with a rubber spatula until lobster is evenly coated, being careful not to break up the meat. Refrigerate the filling for at least 20 minutes and up to 2 hours to let flavors meld. If refrigerating longer than 30 minutes, cover.
Rolls & Topping
- 4
Toast the buns
Heat a large skillet or griddle over medium heat. Spread 1/2 tablespoon softened butter on the cut sides of each split-top roll (top and bottom). Place buns butter-side down in the skillet, pressing lightly, and toast until golden brown and crisp, about 2–3 minutes. Reduce heat if they brown too fast. Alternatively, brush with melted butter and broil briefly 1–2 minutes, watching closely.
- 5
Optional warm-butter dressing
If using the warm-butter style (traditional Connecticut roll), melt 3 tablespoons unsalted butter with 1/2 teaspoon olive oil in a small saucepan over low heat just until butter is melted and foamy. Remove from heat, stir in 1/4 teaspoon sea salt and 1/2 teaspoon lemon juice. Lightly brush the inside of each toasted bun with this warm butter; reserve a little to drizzle over the lobster if desired.
- 6
Assemble the rolls
Divide the chilled lobster filling evenly among the 4 toasted buns (about 5 ounces lobster filling per roll). Gently mound the lobster in the buns without pressing down so the pieces stay chunky. Sprinkle the tops with remaining chopped chives or parsley. Serve immediately with lemon wedges on the side and extra cracked black pepper if desired.