Maine Lobster Roll Recipe

Prep lobster

If using whole cooked lobster, remove meat from claws, knuckles and tail and chop into 1/2- to 3/4-inch chunks. Pat dry with paper towels to remove excess moisture. You should end up with about 1 pound of meat.

Mix dressing

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust lemon or salt as needed.

Combine

Gently fold the lobster meat into the dressing along with 1/4 cup finely diced celery and 2 tablespoons chopped chives (and 1 tablespoon parsley if using). Fold only until coated—do not overmix so the lobster pieces stay intact. Cover and chill in refrigerator for 15–30 minutes to let flavors marry; bring back to near-chilled temperature before assembling.

Finish

Just before assembling, taste and finish with 1/4 teaspoon celery salt if desired and a small pinch more black pepper or lemon, to taste.

Toast buns

Heat a large sauté pan or griddle over medium heat. Spread 1/2 tablespoon softened unsalted butter on the inside of each split-top bun. Add an optional light brush of toasted sesame oil on the cut sides if you like a slightly nutty flavor. Place buns butter-side-down in the pan and toast until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

Assemble rolls

Line each warmed bun with a small handful (about 1–2 tablespoons) of microgreens or a single bibb lettuce leaf if using. Gently spoon approximately 4 ounces (1/4 pound) of the lobster salad into each bun, mounding slightly but keeping the pieces intact. Serve immediately with lemon wedges on the side for squeezing.

Prepare potatoes

Cut potatoes into uniform matchsticks about 1/4-inch thick. Rinse under cold water until water runs clear to remove starch. Dry thoroughly on clean kitchen towels or paper towels—the drier they are, the better they crisp.

Fry (two-stage recommended)

Heat neutral oil in a heavy pot or fryer to 300°F (150°C). Fry potatoes in batches until softened but not browned, about 3–4 minutes. Remove to a wire rack or paper towels and let cool 5 minutes. Increase oil temperature to 375°F (190°C) then fry again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 teaspoon fine sea salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika (if using).

Easy oven alternative

If you prefer not to fry: toss dried potato sticks with 1 tablespoon oil, spread in a single layer on a baking sheet, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season as above.

Whisk together 1/4 cup mayonnaise, 1 teaspoon minced garlic, 1/2 teaspoon lemon juice and 1/8 teaspoon salt until smooth. Chill briefly. Serve as a dipping sauce alongside the frites.