Lobster Roll
New England's greatest contribution to sandwichkind — sweet, cold steamed lobster meat lightly dressed in Duke's mayo or warm with drawn butter, served in a top-split, toasted, buttered hot dog bun. Connecticut style (warm butter) vs Maine style (cold mayo) — both are correct.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Maine style (cold): chop lobster meat into generous chunks. Mix gently with just enough mayo to lightly coat — do not drown it. Add lemon juice, celery, chives, salt and pepper. Refrigerate until needed.
About 5 min
Connecticut style (warm): melt and clarify butter. Keep warm. Season lobster meat with salt and a squeeze of lemon but do not add mayo.
About 11 min
Toast the buns: butter the flat outer sides of the top-split buns. Toast in a dry pan or griddle until golden brown on both flat sides.
About 11 min
Maine style: pile the cold lobster mixture into the warm toasted buns. Garnish with a little extra chive and paprika.
About 11 min
Connecticut style: fill the bun with chunks of lobster and pour warm drawn butter over the top.
About 11 min
Serve immediately with kettle chips or coleslaw. The only sides allowed are more lobster.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 3 g
- Sodium
- 820 mg
Contains: dairy, eggs, shellfish
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Recipe by Boon Tools.