Maine Lobster Roll Recipe

Name: MOONRAKERS Maine Lobster Roll Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb cooked lobster meat (claws and knuckles preferred), roughly chopped; 1 /3 cup mayonnaise (best-quality, full-fat); 1 tbs fresh lemon juice; 2 tbs celery, very finely diced; 2 tbs fresh chives, thinly sliced; 1 tsp Dijon mustard; 1 tsp Kosher salt; 1 tsp freshly ground black pepper; 1 tsp celery seed (optional); 4 each New England-style split-top hot dog buns (buttery brioche or potato-roll style); 2 tbs unsalted butter, softened; 4 each fresh lemon wedges, for serving; 1 tbs chives, finely snipped for garnish; 4 each iceberg or Boston lettuce leaves (optional, to line bun)

Inspired by MOONRAKERS

Time30m

Serves4

lobster salad, chives, new england-style bun

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Ingredients

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Lobster Salad

1 lb cooked lobster meat (claws and knuckles preferred), roughly chopped

1 /3 cup mayonnaise (best-quality, full-fat)

1 tbs fresh lemon juice

2 tbs celery, very finely diced

2 tbs fresh chives, thinly sliced

1 tsp Dijon mustard

1 tsp Kosher salt

1 tsp freshly ground black pepper

1 tsp celery seed (optional)

Buns & Finish

4 each New England-style split-top hot dog buns (buttery brioche or potato-roll style)

2 tbs unsalted butter, softened

4 each fresh lemon wedges, for serving

1 tbs chives, finely snipped for garnish

4 each iceberg or Boston lettuce leaves (optional, to line bun)

Method

Lobster Salad

Prepare lobster meat (if using whole cooked lobster)

If you have whole cooked lobster, remove meat from claws, knuckles and tail. Pat meat dry with paper towels and roughly chop into 1/2- to 3/4-inch pieces. Reserve larger claw pieces whole for presentation, if desired.

In a medium mixing bowl, combine 1/3 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon celery seed (if using). Whisk until smooth.

Fold in the chopped lobster meat, 2 tablespoons finely diced celery and 2 tablespoons thinly sliced fresh chives. Gently toss until lobster is evenly coated; do not overmix — keep pieces intact.

Season the salad to taste with 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or mayo as needed. Chill 15–30 minutes if time allows to let flavors meld.

Buns & Assembly

Heat a cast-iron skillet or griddle over medium heat. Spread about 1/2 tablespoon softened unsalted butter inside each side (top and bottom) of the split-top buns, or butter the outside faces if you prefer a toasty exterior.

Place buns, buttered side down, in the hot skillet and toast 1–2 minutes until golden brown and crisp. If you buttered the outside faces, toast until evenly browned, flipping once. Remove buns and keep warm.

If using lettuce, line each toasted bun with a leaf to help prevent sogginess and add a fresh crunch.

Divide the lobster salad into four equal portions (about 4 ounces or 115 g each). Gently mound the salad into each bun so the lobster pieces remain visible and airy — do not pack tightly.

Garnish each roll with a sprinkle of finely snipped chives. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Optional serving note: Serve with kettle chips or a simple green salad and extra lemon wedges.