About this Dish
New England's great summer sandwich — chilled lobster meat dressed in mayonnaise or warm butter, served in a split-top hot dog bun. The Connecticut version uses warm butter; the Maine version uses cold mayo. The debate between the two is a regional identity issue. Great lobster rolls require great lobster — sweetness and freshness of the meat is everything.
IngredientsServes 2
🦞Live lobsters, 2 (about 1.5 lbs each) or 1 lb cooked lobster meat
🥖Split-top hot dog buns, 4
🥄Mayonnaise (preferably Hellmann's or homemade), 3 tbsp
🧈Unsalted butter, 2 tbsp (softened, for toasting buns)
🌿Fresh chives, 2 tbsp finely chopped
🍋Fresh lemon, 1 (zest and juice)
🧂Kosher salt and freshly ground black pepper, to taste
🌿Fresh tarragon or celery leaves, small handful (optional)
🧂Kosher salt and black pepper, to taste
Method
1
If cooking live lobsters, bring a large pot of heavily salted water to a boil. Cook lobsters for 12 minutes, then transfer immediately to an ice bath for 10 minutes to stop the cooking and keep the meat tender.2
Once cooled, crack the claws, knuckles, and tails and extract all the meat — do this over a bowl to catch any juices. Chop the meat into generous, rough 1-inch chunks; you want real texture, not a mush.3
In a bowl, gently fold the lobster with the mayonnaise, a squeeze of lemon juice, the lemon zest, and the chives. Season with salt and pepper, taste, and adjust — the dressing should barely coat the lobster, letting the sweetness shine through. Refrigerate for 20 minutes.4
Butter the flat outer sides of the split-top buns generously. Heat a skillet or griddle over medium heat and toast the buns flat-side down for 2–3 minutes until deeply golden and slightly crisp — this step is non-negotiable.5
Pile the chilled lobster mixture generously into each toasted bun, letting it overflow a little. Scatter a few celery leaves or tarragon on top and serve immediately with potato chips and a cold beer or lemonade.6
Pile the lobster filling generously into the toasted buns, letting it spill over the top. Scatter extra chives over the Maine version and serve immediately with lemon wedges on the side — and ideally, eaten outdoors.User Reviews
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