The Classic Maine Lobster Roll
  • 2 cups cooked lobster meat, cut into chunks no smaller than ¾ inch*
  • 2 teaspoons freshly squeezed lemon juice
  • ½ cup mayonnaise, plus more if necessary
  • Salt and freshly ground black pepper, to taste
  • 4 top-split hot dog buns or conventional hot dog buns, grilling the crusty top and bottom, but not the interior
  • 3 Tablespoons unsalted butter, melted
  • Snipped chives or chopped parsley, optional
  • *Buy cooked lobster meat or steam three 1-1/2 pounds lobsters and pick out the meat.
  1. Toss the lobster with the lemon juice in a bowl. Add the mayonnaise and stir to combine, adding more if necessary to moisten the salad sufficiently. Season with salt and pepper to taste, but be cautious how much pepper you use. If not using right away, this can be refrigerated for up to 4 hours.
  2. Heat a cast iron griddle or large heavy skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown, about 2 minutes per side.
  3. Open the rolls and spoon in the lobster salad, heaping it high. Sprinkle lightly with snipped chives or chopped parsley for color, if desired. Serve immediately. Serves 4.
Recipe by The Culinary Cellar at