📍 Maine

Lobster roll (Maine style)

Name: Lobster roll (Maine style)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g cooked lobster meat, cut into chunks; 3 tablespoons mayonnaise; 1 celery stalk, finely chopped; 1 tablespoon lemon juice; 1 tablespoon chopped chives; 4 top-split hot dog buns (New England split-top); 3 tablespoons butter; Salt and pepper to taste

· Lunch

A butter-toasted bun filled with cold lobster meat bound with mayonnaise, celery, and lemon, an icon of the Maine summer.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 30 min🍽 4 servings📊 Intermediate🏷 Commonly associated

Preparation: 20 min
Cooking: 10 min
Waiting and resting: 0 min

History

Although the origin of the lobster sandwich is usually placed in Milford, Connecticut, in the 1920s, the Maine style (cold lobster with mayonnaise) became the emblem of the Maine coast, where American lobster is the most important catch. It is sold at shacks and stands by the sea and contrasts with the Connecticut style, which uses warm lobster bathed in butter.

Ingredients

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Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

450 g cooked lobster meat, cut into chunks
3 tablespoons mayonnaise
1 celery stalk, finely chopped
1 tablespoon lemon juice
1 tablespoon chopped chives (optional)
4 top-split hot dog buns (New England split-top)
3 tablespoons butter
Salt and pepper to taste

Preparation

1
Mix the lobster with the mayonnaise, celery, lemon juice, and chives; season and refrigerate.
2
Spread butter on the sides of the buns.
3
Toast the buns in a skillet over medium heat until golden on the outside.
4
Fill each bun generously with the cold lobster mixture.
5
Serve right away, with extra lemon to taste.

Cooking tips

Use already cooked, cold lobster and fill freshly toasted buns just before eating.

Technique and preparation

What to check during preparation

The listed lobster meat is already cooked. If starting with raw lobster, cook and cool it properly before making the salad. Drain the meat so mayonnaise does not become watery and mix gently to retain recognizable pieces. Taste lemon before adding more. Butter and toast the roll's sides, keeping the salad refrigerated until filling. Aim for warm bread and a cold filling, served immediately.