Entree: United States – Maine, New England – Maine Lobster Roll

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/4 lb (565 g) cooked Maine lobster meat, shell removed and coarsely chopped (about meat from 2–3 small lobsters)
- 1/3 cup (80 ml) mayonnaise, preferably a neutral-tasting style
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) finely grated lemon zest
- 1 tbsp (15 ml) finely chopped fresh chives
- 1/2 tsp (2.5 ml) celery salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, softened (for lobster mixture, optional)
- 4 New England-style top-split hot dog buns (about 4 oz / 115 g total bun weight)
- 2 tbsp (30 g) unsalted butter, melted (for toasting buns)
- 1 lemon, quartered (for serving)
- 1 lb (450 g) small red potatoes, halved
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 4 cups (about 120 g) mixed salad greens
- 2 tbsp (30 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil (for salad dressing)
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) honey
- Salt and pepper, to taste

Instructions

Short Description:
Fresh Maine lobster meat lightly tossed with a restrained lemon-mayo dressing, piled into toasted New England-style split-top buns and served with roasted red potatoes and a simple mixed-green salad for a complete main-course meal.

Regional Notes:
This is the classic Maine version of the lobster roll: cold, mayonnaise-dressed lobster meat served in a buttered, toasted New England-style top-split bun. It emphasizes clean lobster flavor with minimal add-ins, unlike warm buttered "Connecticut" rolls or heavily dressed versions from other regions.

1. Preheat oven to 425°F (220°C). Toss halved red potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 ml) kosher salt, and 1/4 tsp (1.25 ml) black pepper on a rimmed baking sheet. Spread in a single layer and roast until tender and golden, about 25–30 minutes, shaking once halfway through.
2. While potatoes roast, make the lobster dressing: in a medium bowl combine 1/3 cup (80 ml) mayonnaise, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) lemon zest, 1 tbsp (15 ml) chopped chives, 1/2 tsp (2.5 ml) celery salt, and 1/4 tsp (1.25 ml) black pepper. Stir until smooth.
3. Add the chopped cooked lobster meat to the dressing and gently fold to coat. If you like a silkier, slightly richer texture (traditional in some Maine houses), fold in 2 tbsp (30 g) softened unsalted butter until combined. Taste and adjust seasoning with a little extra salt or lemon if needed. Cover and refrigerate while you finish other elements (can be made up to 4 hours ahead).
4. Prepare buns and toast: brush inside faces of the 4 top-split buns lightly with the 2 tbsp (30 g) melted butter. Heat a large skillet over medium heat and place buns cut-side down, pressing gently, until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds—watch closely.
5. Make the simple salad: whisk together 2 tbsp (30 ml) red wine vinegar, 3 tbsp (45 ml) olive oil, 1 tsp (5 ml) Dijon mustard, 1/2 tsp (2.5 ml) honey, and salt and pepper to taste. Toss with 4 cups (about 120 g) mixed greens just before serving.
6. Rewarm roasted potatoes briefly if needed (low oven or microwave) and divide potatoes among 4 plates along with a portion of the mixed greens.
7. Assemble the rolls: divide the dressed lobster evenly among the 4 toasted buns, mounding the meat so each bun is generously filled. Place a lemon quarter on each plate for squeezing over the lobster.
8. Serve immediately with roasted potatoes and salad. Leftover lobster mixture can be stored covered in the refrigerator for up to 24 hours; do not freeze.