Maine Lobster Roll Recipe

Prepare lobster meat

If lobster is pre-cooked, pat the knuckle and claw meat dry with paper towels and roughly chop into 1/2"–3/4" pieces. Reserve any small pieces for mixing so the roll has a mix of textures.

In a medium bowl combine 1/2 cup mayonnaise, 1 teaspoon yuzu kosho, 1 tablespoon lemon juice, 2 tablespoons finely chopped chives, 1/4 cup very finely diced celery (if using), 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust lemon, salt, or yuzu kosho to preference (yuzu kosho is spicy/salty—add more slowly).

Gently fold the chopped lobster into the dressing until evenly coated. Do not overmix — you want distinct pieces. Cover and refrigerate for at least 15 minutes to let flavors marry, up to 1 hour. Remove from fridge 10 minutes before assembling so mixture isn't too cold.

If you prefer a separate aioli instead of incorporating all yuzu kosho into the salad, whisk together 1/4 cup mayonnaise, 1/2 teaspoon yuzu kosho, 1/2 teaspoon rice vinegar, 1/2 teaspoon minced garlic and a pinch (1/8 tsp) salt until smooth. Taste and adjust heat/acid. Use 1–2 tablespoons per bun to spread inside before adding lobster salad.

Split the brioche buns but keep them intact (split-top). Butter the cut sides lightly with the 2 tablespoons softened butter.

Heat a large skillet or griddle over medium heat. Toast the buttered cut sides of the buns until golden brown and slightly crisp, about 1–2 minutes per side. Remove and keep warm.

If using separate aioli, spread about 1 tablespoon of the yuzu kosho aioli inside the bottom half of each bun. Divide lobster salad evenly among the 4 buns (about 4 ounces lobster mixture per bun). Gently mound the lobster into each toasted bun. Garnish with microgreens or a sprinkle of chopped parsley and serve with a lemon wedge alongside.

Bring a pot of salted water to a boil. Add the halved or diced potatoes and par-cook until just tender when pierced with a knife, 6–8 minutes. Drain well and let steam-dry in the colander for 2–3 minutes (this helps them crisp).

While potatoes cook, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the par-cooked potatoes in a single layer. Let them sit without moving for 3–4 minutes to form a crust, then stir/turn and continue to cook until golden and crisp on most sides, about 8–10 minutes total.

Add 1/2 cup diced yellow onion and 1 teaspoon minced garlic to the skillet. Sauté until the onion is translucent and garlic fragrant, about 2–3 minutes. Sprinkle 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 teaspoon salt and 1/2 teaspoon black pepper over the potatoes. Stir to combine and cook another 1–2 minutes to blend flavors.

Finish with 1 tablespoon chopped parsley if using. Taste and adjust seasoning. Keep warm and serve alongside the lobster rolls.