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Maine-Style Lobster Roll
Andre Lewis

Maine-Style Lobster Roll

A Maine-style roll keeps chilled lobster meat at the center, barely bound with mayonnaise and celery. The split-top bun gets buttered and griddled on its flat sides so it stays warm outside and cool inside. If the salad looks heavily dressed, you've gone too far.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 New England-style split-top hot dog buns
  • 1 lb cooked chilled lobster meat cut into large pieces
  • 1/4 cup mayonnaise
  • 1 celery rib finely diced
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 2 tbsp unsalted butter softened

Method
 

  1. Pat the lobster meat dry and fold it gently with the mayonnaise, celery, lemon juice, salt and black pepper.
  2. Chill the lobster salad for 15 minutes while the buns are prepared.
  3. Spread the flat outer sides of each split-top bun with butter.
  4. Griddle the buns over medium heat for 1 to 2 minutes per side until golden while the interiors remain soft.
  5. Divide the cold lobster salad among the warm buns without packing it down.
  6. Serve immediately while the bun exteriors are crisp.