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Four split top toasted buns filled with creamy lobster salad, garnished with chopped vegetables, are arranged on parchment paper next to chips and seasonings on a rustic table.
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Maine Lobster Rolls Recipe

If you can't get a fresh lobster roll along the coast of New England, this is the next best thing - packed with real lobster chunks in a creamy herb dressing overflowing from a buttery split top bun.
Prep Time25 minutes
Cook Time10 minutes
Resting Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4 rolls
Author: Dee Broughton

Equipment

Ingredients

For the Lobster Salad:

  • 12 oz lobster tails about 3–4 tails, fresh or frozen and thawed
  • 1/4 cup mayonnaise
  • 1 celery stalk finely diced
  • 1 bunch fresh chives finely chopped
  • 1 tablespoon fresh tarragon leaves chopped
  • 1 tablespoon lemon juice fresh-squeezed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For the Buns:

  • 4 top-split brioche hot dog buns
  • 3 tablespoons butter softened

Instructions

Prep the Shells

  • Use kitchen shears to cut lengthwise through the top of each lobster tail shell from the wide end to the fin.
    Three raw lobster tails with shells split and meat exposed, arranged on brown parchment paper on a metal tray, with kitchen shears and salt nearby.

Steam the Tails

  • Fill a pot with 2 inches of water and bring to a boil. Place tails in a steamer basket over the water, cover, and steam 5 to 7 minutes until shells are fully red and meat is opaque throughout.
    Three lobster tails are being steamed in a pot, surrounded by ingredients such as salt, paprika, fresh herbs, and half a lemon on a nearby cutting board.

Ice Bath

  • Transfer cooked tails immediately to a bowl of ice water. Cool 3 to 5 minutes until no longer warm.
    Three lobster tails in a metal bowl of ice water, with seasoning, lemon, and herbs on a cutting board nearby.

Extract and Dry

  • Remove meat from the shells. Pat dry aggressively with paper towels. Roughly chop into bite-sized pieces.

Build the Salad

  • Combine lobster, celery, chives, tarragon, lemon juice, salt, and cayenne in a bowl. Toss gently. Add mayo and fold in until just coated. Cover and refrigerate at least 15 minutes.
    A metal bowl with a creamy lobster salad mixture and wooden spoon, surrounded by herbs, lemon, salt, and paprika on a textured surface.

Toast the Buns

  • Spread softened butter on the flat outer sides of the buns. Toast in a nonstick skillet over medium heat 1 to 2 minutes per side until deep golden brown.
    Four golden-brown split top hot dog buns are arranged in a row on parchment paper, set on a light textured surface with a blue cloth and herbs partially visible.

Fill and Serve

  • Pile cold lobster salad generously into each toasted bun. Garnish with extra tarragon or chives. Serve immediately.
    Four maine lobster rolls filled with lobster salad are arranged on parchment paper atop a light-colored surface.

Notes

Store lobster salad separately from buns in an airtight container for up to 2 days. Do not assemble in advance.
Lobster salad does not freeze. Make only what you'll eat within 2 days.
For Connecticut style: skip the mayo and herbs, toss warm lobster in melted garlic herb butter, serve immediately.

Nutrition

Serving: 1serving