New England
Maine Lobster Rolls
Sweet chunks of freshly steamed lobster lightly dressed with mayo, lemon and herbs, piled into butter-toasted split-top buns.
- Freshly steamed lobster meat
- Buttery griddled buns
- Classic summer splurge
The classic Maine lobster roll is served cold with just enough mayonnaise to gloss the meat, and we think that restraint is the point. We steam whole lobsters ourselves for the sweetest, most tender meat, then add crunchy celery, lemon and a whisper of tarragon. The buns are griddled in butter until golden on both flat sides so they stay crisp against the cool filling. This is our favorite splurge for a summer day by the water.
Instructions
Pour 2 inches of heavily salted water into a large stockpot fitted with a steamer rack and bring to a rolling boil over high heat.
Add the lobsters head first, cover tightly and steam until the shells are bright red and an instant-read thermometer inserted into the thickest part of the tail meat reads 145 degrees F, 12 to 14 minutes.
Transfer the lobsters to a large bowl of ice water for 2 minutes to stop the cooking, then drain.
Twist off the claws and tails. Crack the claws and knuckles and remove the meat in large pieces; cut through the underside of the tails with kitchen shears and remove the meat, discarding the dark intestinal vein.
Cut the lobster meat into 3/4-inch chunks, keeping the claw pieces whole if you like. You should have about 1 pound. Refrigerate until well chilled, at least 20 minutes.
In a medium bowl, stir together the mayonnaise, celery, lemon juice, lemon zest, chives, tarragon and cayenne.
Add the chilled lobster and fold gently until lightly coated. Season with salt and pepper.
Spread the softened butter on the outside flat sides of the buns.
Toast the buns in a skillet over medium heat until golden brown on both sides, 1 to 2 minutes per side.
Tuck a lettuce leaf into each warm bun, fill generously with the lobster salad and serve right away.
Test kitchen tips
- To save time, buy 1 pound of freshly cooked lobster meat from a trusted fish counter and skip straight to step 6.
- The lobster can be cooked and picked up to 1 day ahead and kept refrigerated, but dress it no more than 1 hour before serving.
- For a Connecticut-style roll, skip the mayonnaise and toss warm lobster meat with 4 tablespoons melted butter and lemon instead.
Nutrition per serving
- Calories
- 420
- Protein
- 27g
- Carbs
- 24g
- Fat
- 24g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 980mg
Nutrition values are estimates calculated per serving. See our disclaimer.
