Maine Style Lobster Rolls (Printable Version)

Buttery toasted rolls with lobster, lemon, tarragon, and mayo for a classic Maine coastal taste.

# Ingredients:

→ Lobster Salad

01 - 450 g cooked lobster meat (knuckle, claw, and tail), cut or torn into bite-sized pieces
02 - 60–120 g celery, finely diced
03 - 15 g fresh chives or spring onions, finely sliced
04 - 6 g fresh tarragon, finely chopped
05 - 8 g capers, drained and chopped
06 - Zest from 1 lemon
07 - 15 ml fresh lemon juice
08 - 60 ml mayonnaise, plus more as desired
09 - Sea salt, to taste
10 - Freshly ground black pepper, to taste
11 - Optional: dash of hot sauce or cayenne pepper, to taste

→ For Sautéing and Assembly

12 - 30–45 g unsalted butter, divided
13 - 4–6 New England-style split-top hot dog buns (or soft hot dog buns, brioche buns, or croissants)

# Steps:

01 - Place lobster meat in a strainer to drain thoroughly and remove excess water. Ensure lobster is free of shell fragments.
02 - In a large bowl, mix diced celery, chives, tarragon, capers, lemon zest, lemon juice, mayonnaise, salt, black pepper, and optional hot sauce until well combined.
03 - Heat 15 g butter in a large skillet over medium heat. Gently warm the lobster meat in the melted butter for 1–2 minutes, adding more butter if desired.
04 - Use a slotted spoon to transfer the warm lobster meat to the salad mixture. Fold gently to combine, adjusting seasoning if needed.
05 - Wipe out the skillet and melt the remaining butter over medium heat. Toast both sides of the split-top buns until golden and warm.
06 - Divide lobster salad evenly among the toasted buns. Serve immediately, adding extra mayonnaise or crisp lettuce leaves if desired.

# Notes:

01 - Leftover lobster filling can be refrigerated in an airtight container for up to 3 days.
02 - To reduce saturated fat, substitute olive oil for butter, although butter enhances the flavour.
03 - Any combination of cooked knuckle, claw, or tail meat is suitable; ensure all visible cartilage and shell are removed.
04 - For authenticity, use New England-style split-top buns; alternatives like brioche or croissants also work.

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