If you’re wondering whether or not you want a lobster roll, we’ve found that the answer is a safe “yes.” Try adding this recipe from Bite Into Maine to your Fourth of July celebrations.
Yields 4 Rolls
- 1 pound cooked fresh Maine lobster meat, chilled
- 2 tablespoons mayonnaise, preferably extra heavy (see Cook’s Note)
- 2 tablespoons salted butter, melted, plus more if needed
- 4 New England-style hot dog rolls (see Cook’s Note)
- Minced fresh chives, for topping
- 1/2 lemon, cut into 4 wedges
- Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
- In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
- Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden-brown color, using more butter as needed.
- Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
- Serve immediately — the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat.
- Enjoy with an Allagash White
Extra-heavy mayonnaise, which has extra yolks added, is thicker and richer than regular mayonnaise.
New England-style hot dog rolls are split-top rolls with flat sides. If you are unable to find them in your area, try using another roll and slicing the sides flat for a greater grilling surface.
Thanks to Sarah and Karl Sutton of Bite Into Maine for sharing this amazing recipe with us!