Discover how to create mouth-watering New England-style Maine lobster rolls the right way—the Maine way! This one is easy to follow for your kitchen; the mildly seasoned mayo coats the delicate, succulent lobster meat piled into a top split brioche bun and delivers the flavors of the Maine coast to your table.
Maine Lobster rolls have practically become a staple in Maine. These rolls are beloved across New England, in food trucks and the fancy dishes at Michelin-starred restaurants, seaside stands, and roadside shacks. What is the Maine Lobster Rolls? Today, I am going to teach you how to make lobster rolls the Maine way and a New England classic. These rolls feature-rich, decadent lobster meat mixed with lightly seasoned mayo and nestled in a soft brioche bun. And they’re simply delicious.
Why You’ll Love These Homemade Maine Lobster Rolls
- They’re quick, simple, and incredibly satisfying—perfect for lunch or dinner. And yes, I may have had one or two for breakfast!
- This recipe is an authentic Maine tradition.
- It’s like experiencing the taste of the New England coast right from your own kitchen.
Maine vs. Connecticut-Style Lobster Rolls
To clear up a common debate, Maine-style lobster rolls are served cold with a light mayo dressing, while Connecticut-style rolls are served warm and butter-drenched. Maine style is my go-to.
Ingredients for Maine Lobster Rolls
You likely already have most of these ingredients in your kitchen, aside from the buns and lobster. And if you live in New England, you might already have those, too!
- Picked lobster meat – Use a mix of knuckle, claw, and tail meat.
- Mayonnaise
- Fresh chives – Finely minced
- Lemon juice – Freshly squeezed is best
- Butter – Salted or unsalted for toasting the buns
- Top-split brioche buns – For authenticity, use top-split buns
- Salt and Black Pepper – To taste
Step-by-Step Instructions
- Prepare the Lobster Meat: Cut the lobster into bite-sized pieces.
- Make the Lobster Salad: Mix the lobster, mayo, chives, and lemon juice in a large bowl until coated. Taste, adding salt, pepper, or lemon if needed. Set aside.
- Toast the Buns: In a skillet, melt the butter over medium heat. Toast the buns for about 2 minutes on each side until golden brown.
- Assemble the Rolls: Fill each toasted bun with a generous scoop of the lobster salad. Top with extra chives and serve with lemon wedges.
Choosing the Best Lobster for Maine Lobster Rolls
Lobster knuckle and claw meat are tender and sweet, while tails can be slightly firmer. For the best flavor, combine all three types. If you’re using leftover lobster from a lobster bake, be sure to use every bit—it’s precious!
How to Cook Fresh Lobster
Choose hard-shell lobsters for more meat per pound. Boil 2-4 inches of salted water in a large pot. Add live lobsters tail-first, making sure there’s room in the pot. Check cooking times and remove when the shells turn bright red.
Substitutions and Variations
- Frozen lobster works as a substitute; thaw and drain it before using.
- If desired, add celery for crunch or top it with Boston Bibb lettuce.
- To beef up flavor, add a tablespoon more lemon zest or a sprinkle of Old Bay seasoning.
- Try a little fresh tarragon or fennel for a different taste.
Tips & Tricks
- Don’t over-dress the lobster; allow the natural flavor to be seen.
- The lobster salad may be made a day or two ahead and chilled.
What to Serve with Lobster Rolls
Pair New England Maine lobster rolls with french fries or kettle chips, creamy coleslaw, mac and cheese, Caprese salad, or buttery corn on the cob.
Storing Leftover Lobster Meat
Store leftover lobster meat in an airtight container or zip-top bag, removing excess air. Refrigerate for up to 2-3 days.