Bite Into Maine Recipe

Prepare lobster

If your lobster meat is chilled from shelling, pat it dry with paper towels and roughly chop into 1/2-inch pieces. Keep chilled until ready to toss to preserve texture.

Make the dressing

In a medium bowl, combine mayonnaise, lemon juice, kosher salt, and freshly ground black pepper. Stir until smooth and taste; adjust salt or lemon to preference. The dressing should be bright but not overpowering—it exists to complement the lobster.

Mix lobster salad

Add the chopped lobster meat, finely chopped celery, and chopped chives to the dressing. Gently fold with a spatula until evenly coated, taking care not to break up large chunks of lobster. Chill in the fridge for 10–15 minutes if time allows so flavors meld.

Toast buns

Heat a large skillet or griddle over medium heat. Brush the outside and inside cut of each split-top roll with melted butter (about 3 tbs total). Place buns cut-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes. Turn and briefly toast the outside if you like an extra buttery exterior. Remove and keep warm.

Assemble rolls

Line each toasted roll with a lettuce leaf or a small handful of microgreens if using. Divide the lobster mixture evenly among the 4 rolls, mounding slightly. If desired, drizzle a little extra melted butter over the lobster for richness and dust lightly with smoked paprika or cayenne for color and a hint of heat.

Serve

Serve the lobster rolls immediately with lemon wedges on the side. Recommend eating while buns are still warm and crisp. Offer additional lemon and black pepper at the table.

To add a restaurant-style finish, warm the extra melted butter and either drizzle a scant 1/4 tbs over each finished roll or serve on the side for dipping. Lightly dust rolls with smoked paprika or cayenne to taste for color and a subtle smoky/peppery note.