Maine Lobster Roll

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 1 lb cooked lobster meat (claw and knuckle, large chunks)
• 1/3 cup mayonnaise
• 2 tbsp celery, finely diced
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, minced
• 4 top-split New England-style hot dog buns
• 3 tbsp unsalted butter

Instructions

1. 1If the lobster meat is cold from the refrigerator, let it sit at room temperature for 10 minutes so it is not ice-cold when mixed; pick through and discard any shell fragments, keeping the pieces in large, generous chunks.
2. 2In a medium bowl, stir together the mayonnaise, diced celery, lemon juice, lemon zest, kosher salt, black pepper, and minced chives until the dressing is smooth and evenly seasoned.
3. 3Add the lobster meat to the bowl. With a soft spatula or large spoon, fold gently just until every piece is lightly coated—stop as soon as the mayo clings; overmixing shreds the meat and turns the salad pasty.
4. 4Taste a small piece and adjust with a pinch more salt or a squeeze of lemon if needed. Cover and chill the lobster salad 15–20 minutes so the flavors settle while you prepare the buns.
5. 5Set a large skillet or flat griddle over medium heat. Soften the butter slightly so it spreads easily, then butter the outer flat sides of each top-split bun generously.
6. 6Place the buns cut-side up on the hot surface and toast 1–2 minutes per outer side until deep golden brown and crisp at the edges; the interior should warm through and open slightly. Work in batches if needed so the pan is not crowded.
7. 7Transfer the toasted buns to a platter. Gently open each warm bun and mound the chilled lobster salad high down the center, packing it loosely so the chunks stay visible.
8. 8Serve immediately while the bun is still hot and crackling against the cool lobster. Offer extra lemon wedges at the table if you like, but keep the roll itself unadorned.