Ingredients
Scale
- 2 pounds of fresh claw and knuckle meat
- 2 sticks of butter
- 8 top split lobster rolls.
- Salt and pepper to taste
- Two whole lemons.
Instructions
- Grab a large bowl and mix our cooked lobster meat with quality mayonnaise.
- Add a squeeze of lemon juice, a pinch of salt, and a shake of pepper.
- Fold all the ingredients into each other until the lobster meat is lightly covered.
- Brush both sides of each a top split hot dog bun with our Maine sea salt butter and toast in a skillet until golden brown (about 2 minutes per side).
- Open the top split roll and pile in your chilled lobster meat until your roll is overstuffed.
- Squeeze with fresh lemon and top each roll. Don’t forget to supply a fork to get every chunk of lobster meat that spills out.
Now you have a classic Maine lobster roll even if you live in the small town of South Boston, Virgin
Notes
Captain’s Tip: Go easy on the mayo. Too much mayonnaise and you’ve got a watery roll.
The bread should never outweigh your lobster meat! Can’t find a good roll in your locale? Try a brioche bun or a nice buttery croissant. Also be sure to visit your local bakery for fresh bread.
Optional: Add fresh chives and lemon zest to your mayo, or fresh chopped celery for a little crunch. You can also layer lettuce in buns, but we like to say no to lobster filler.
To make a naked or hot buttered lobster roll just skip the mayo and stuff your lobster rolls with chilled lobster meat and drizzle with hot butter.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Steam
- Cuisine: American