Maine-Style Lobster Roll
Cold, mayo-dressed, piled high on a buttered split-top bun. This is the real deal from Rockland Harbor.
Professional pilot & seafood enthusiast
The Story
“After landing at Knox County Regional, I drove straight to the harbor and watched them pull these beauties right out of the water. A true Maine lobster roll is simple — fresh lobster, a little mayo, a toasted bun. That's it.”
Ingredients
- 1.5 lbs cooked lobster meat (about 4 lobsters), roughly chopped
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 stalk celery, finely diced
- 1 tbsp fresh chives, minced
- Pinch of salt and white pepper
- 4 New England split-top hot dog buns
- 3 tbsp butter, melted
Instructions
Combine lobster meat, mayo, lemon juice, celery, chives, salt and pepper. Toss gently. Refrigerate 15 minutes.
Don't over-dress it. The lobster should be the star, not the mayo.
Brush the outside of each split-top bun with melted butter.
Toast the buns butter-side down in a skillet over medium heat until golden, about 2 minutes per side.
Pile the lobster mixture generously into each bun. Finish with a squeeze of lemon and a few extra chives.
📝 Crabby's Notes
- •Split-top buns are essential — they give you that flat toasting surface.
- •Connecticut-style? Skip the mayo. Warm the lobster in butter instead.
What to Drink
An ice-cold IPA or crisp white wine.
