Maine Lobster Roll Recipe
chilled lobster, lemon-tarragon aioli, shredded lettuce, split top roll
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Ingredients
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Lobster & Filling
Assembly & Bread
Method
Lobster & Filling
- 1
Prepare lobster meat
If not already done, remove meat from cooked lobster shells and chop into 1/2-inch pieces. Pat the lobster meat dry with paper towels to remove excess moisture and keep chilled in the refrigerator while you make the aioli.
- 2
Make lemon-tarragon aioli
In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped tarragon, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon Dijon mustard. Whisk until smooth. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon to preference.
- 3
Fold lobster into aioli
Gently fold the chopped lobster meat into the lemon-tarragon aioli until evenly coated. If using, add 2 tablespoons very finely diced celery and 1 tablespoon thinly sliced green onion for crunch and fold gently. Chill the mixture for at least 15 minutes (or up to 1 hour) to let flavors meld, keeping it cold until assembly.
Assembly & Bread
- 4
Prepare rolls
Heat a skillet or griddle over medium heat. Lightly spread the inside and outside of each split-top roll with softened unsalted butter (about 1/2 tablespoon per side total). Place rolls butter-side down on the hot skillet and toast until golden brown, 1–2 minutes per side. Transfer toasted rolls to a tray and keep warm.
- 5
Assemble lobster rolls
Divide shredded lettuce evenly among the four toasted rolls, placing it in the bottom of each roll to provide a crisp bed. Spoon an equal portion of the chilled lobster mixture (about 4 ounces each) on top of the lettuce, gently mounding but not overstuffing the roll. Garnish with a light sprinkle of chopped chives or extra tarragon if desired.
- 6
Serve
Serve the Maine lobster rolls immediately with lemon wedges on the side for squeezing. Optional sides: potato chips, fries, or a simple green salad. Keep any leftover lobster mixture refrigerated and consume within 24–48 hours.
