Conjure a lazy evening on the Maine shoreline with our authentic lobster rolls: The delicious, buttery flavors and crunch of celery will become your go-to recipe throughout the warm months (and probably beyond!).
Nervous to cook lobster? No need! Here’s a step-by-step guide to cooking it right.
Keep It Simple
Before you dive in to making these easy lobster rolls, here are a few pointers to keep in mind.
- Lobster’s in the spotlight with this dish so purchase it fresh if possible.
- While it might be tempting to add some flair with a garnish, a good lobster roll doesn’t need extra adornment to make it stand out. A pinch of paprika or a light splash of lemon juice will be more than enough.
- This rule should also apply to your sauce: Don’t let the mayo overpower your lobster by adding extra.
How to Make Lobster Rolls
Lobster rolls might not seem like a contentious topic, but diners in Maine and Connecticut probably wouldn’t agree. Maine’s take uses cold lobster and mayo, while in the Connecticut version, warm seafood is tossed with butter. We say you can’t go wrong, but here’s a Maine version to get you started.
- 1 cup chopped celery
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon dill weed
- 5 cups cubed cooked lobster meat (about 4 small lobsters)
- 8 hoagie rolls, split and toasted
Step 1: Make the lobster salad
In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster.
Step 2: Let the flavors meld
Place the lobster salad in the fridge for up to 10 minutes. This will help draw out and accentuate the flavors. (While it’s chilling, you can get started on a refreshing summer dessert—we’re fans of this Maine blueberry tart.)
Step 3: Serve it up
Scoop lobster salad onto rolls, lined with lettuce leaves if you like. The prepared salad will last up to three days in the refrigerator.
To make your lobster rolls even more legit, follow these tips.
- If you can, buy New England-style hot dog buns, which are able to hold their shape well when stuffed with the lobster salad.
- Instead of cutting the buns along the side like the traditional hot dog bun, split them from the top. This will cradle the lobster salad so it won’t fall out the sides.
- Toast the buns and brush with melted butter before loading in the lobster salad.
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