TasteToronto | Maine-Style Lobster Rolls

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Maine-Style Lobster Rolls

Easy

Maine-Style Lobster Rolls

Vicky Tran

Vicky Tran

Instagram
Maine-Style Lobster Rolls

Method

Maine-Style Lobster Rolls 4 Steps

  • Step 1

    Fill a large pot 2/3 of the way up with water (for 2 x 1 ½ pound lobsters you will need to be able to fit between 12-14 litres comfortably). Season the water with the 1/4 cup of kosher salt and bring to a rolling boil. Once the water comes up to a boil, carefully place the live lobsters head first into the boiling water, cover and allow to cook for 12-15 minutes until the lobster meat is cooked. Remove from the water and allow to cool for 10-15 minutes before handling.

  • Step 2

    Remove all of the meat from the lobster and cut into 3/4 inch chunks, try and keep the claw meat intact as it makes for a very impressive presentation.

  • Step 3

    In a mixing bowl combine the lobster piecesdiced celerymayonnaisechopped tarragonchopped chives, grainy Dijon mustardOld Bay seasoning and a good squeeze of lemon juice. Fold gently to combine and adjust seasoning to preference with additional kosher salt and fresh cracked black pepper. Set aside while buns are being prepped.

  • Step 4

    Brush the sides of each top sliced bun with the melted butter and toast on a skillet or griddle until evenly browned on both sides. Place a leaf of Boston bibb lettuce into each toasted bun, tearing into smaller pieces if necessary. Divide the lobster mix evenly amongst each of the buns, topping each with a lobster claw. Serve with additional lemon wedges and potato chips.

Tags:

Toronto Recipes

Best Lobster Roll Recipe

Maine-Style Lobster Rolls

Easy

Maine-Style Lobster Rolls

Vicky Tran

Vicky Tran

Instagram
Maine-Style Lobster Rolls

Yields:

Serves 4

Prep Time:

0 hours 45 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

American

Main Dishes

Ingredients

Maine-Style Lobster Rolls

  • 4 pieces top sliced hot dog buns

  • 4 leaves Boston bibb lettuce, washed and spun

  • 2 fresh lobsters (1½ - 1¾ pounds each)

  • 1/4 cup kosher salt, plus additional to taste

  • 1/4 cup celery, diced

  • 2 tablespoons mayonnaise

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon tarragon, chopped

  • 1 tablespoon chives, chopped

  • 1 teaspoon grainy Dijon mustard

  • 1/4 teaspoon Old Bay seasoning

  • 1 lemon, cut into wedges

  • 1 large bag kettle cooked potato chips (optional)

  • Fresh cracked black pepper, to taste

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Method

Maine-Style Lobster Rolls 4 Steps

  • Step 1

    Fill a large pot 2/3 of the way up with water (for 2 x 1 ½ pound lobsters you will need to be able to fit between 12-14 litres comfortably). Season the water with the 1/4 cup of kosher salt and bring to a rolling boil. Once the water comes up to a boil, carefully place the live lobsters head first into the boiling water, cover and allow to cook for 12-15 minutes until the lobster meat is cooked. Remove from the water and allow to cool for 10-15 minutes before handling.

  • Step 2

    Remove all of the meat from the lobster and cut into 3/4 inch chunks, try and keep the claw meat intact as it makes for a very impressive presentation.

  • Step 3

    In a mixing bowl combine the lobster piecesdiced celerymayonnaisechopped tarragonchopped chives, grainy Dijon mustardOld Bay seasoning and a good squeeze of lemon juice. Fold gently to combine and adjust seasoning to preference with additional kosher salt and fresh cracked black pepper. Set aside while buns are being prepped.

  • Step 4

    Brush the sides of each top sliced bun with the melted butter and toast on a skillet or griddle until evenly browned on both sides. Place a leaf of Boston bibb lettuce into each toasted bun, tearing into smaller pieces if necessary. Divide the lobster mix evenly amongst each of the buns, topping each with a lobster claw. Serve with additional lemon wedges and potato chips.

Tags:

Toronto Recipes

Best Lobster Roll Recipe

Maine-Style Lobster Rolls