Portland Lobster Co. Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from claws, knuckles and tail. Chop into 1/2-inch to 1-inch bite-sized pieces. You should have about 1 pound after shelling. Pat the lobster meat dry with paper towels to remove excess moisture.

Place chopped lobster in a medium mixing bowl. Add the finely diced celery and sliced chives; toss gently to combine.

Whisk together melted butter, mayonnaise and lemon juice in a small bowl until smooth. The melted butter gives the roll a rich flavor and helps bind the mixture—this is characteristic of Portland Lobster Co.'s style.

Pour the butter-mayo-lemon mixture over the lobster and vegetables. Gently fold (do not mash) until lobster is evenly coated. Taste and season with sea salt, freshly ground black pepper, and the optional pinch of cayenne or smoked paprika if using. Adjust lemon or salt to taste. Keep chilled while you toast the rolls.

Heat a large skillet or griddle over medium heat. Butter the cut sides of each split-top roll with the reserved 2 tablespoons unsalted butter (spread evenly).

Place the rolls buttered-side down on the hot skillet. Toast until golden brown and crisp, about 1–2 minutes per side; press lightly so they heat through and get an even sear. Remove and let cool briefly.

If using lettuce, line the bottom of each toasted roll with a lettuce leaf to help hold moisture and provide a crisp contrast.

Divide the lobster filling into four equal portions (about 4 ounces each). Gently mound the lobster mixture into each toasted roll, letting some pieces sit on top for a rustic look—do not overpack.

Garnish each roll with a sprinkle of chopped parsley and an extra grind of black pepper if desired. Serve immediately with lemon wedges on the side for squeezing.