Maine Lobster Roll

Method

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1. If using live lobsters, chill them in the freezer for 20 minutes, then boil in heavily salted water for 8 minutes. Plunge into ice water immediately.

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2. Crack the shells and pick out all the meat from the tails, claws and knuckles. Cut into 2 cm chunks — do not shred it.

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3. Chill the meat thoroughly, at least 1 hour, then pat it dry with kitchen paper.

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4. Fold the lobster gently with the mayonnaise, celery, lemon juice, chives, celery salt and pepper. The lobster should be barely coated, not bound.

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5. Butter both flat outer sides of each bun generously.

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6. Griddle the buns in a dry frying pan over medium heat for 90 seconds a side until deep golden and crisp.

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7. Line each bun with a little lettuce if using, then pile in the lobster, mounding it high.

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8. Serve immediately with lemon wedges and crisps.

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Chef’s Tips

• Keep the chunks big. Finely chopped lobster loses the texture you are paying for.
• Pat the meat dry before dressing, or the mayonnaise thins into a watery slick.
• For a Connecticut roll, skip the mayonnaise entirely and toss the warm lobster in melted butter instead.

Pairing Suggestions

• Salt and vinegar crisps, traditionally
• A cold lager or a crisp Chablis
• Corn on the cob

Storage & Reheating

Dressed lobster keeps 1 day refrigerated. Griddle the buns and assemble only at the moment of serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.