The Maine Event

New England lobster rolls with light lemon-butter mayo dressing and toasted split-top buns

Sweet, tender lobster meat tossed in a light lemony butter-mayo dressing and piled into warm, butter-toasted split-top buns. Simple, clean, and lobster-forward.

Equipment Needed

• Large pot
• Kitchen shears
• Mixing bowl
• Skillet

The Maine Event

Sweet, tender lobster meat tossed in a light lemony butter-mayo dressing and piled into warm, butter-toasted split-top buns. Simple, clean, and lobster-forward.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: New England

Ingredients Method

Ingredients

  

Lobster

• 4 frozen lobster tails thawed
• 1 tablespoon kosher salt for boiling water
• 1 lemon halved

Lobster Salad

• Cooked lobster meat from 4 tails roughly chopped
• 2 tablespoons mayonnaise (Duke’s or Hellmann’s preferred)
• 1 tablespoon melted butter slightly cooled
• 1 teaspoon fresh lemon juice plus more to taste
• 1 tablespoon finely diced celery
• 1 tablespoon finely sliced chives or scallions
• 1/4 teaspoon Old Bay (optional) optional
• Small pinch kosher salt
• Small pinch black pepper

Buns

• 2 to 4 split-top or brioche hot dog buns
• 2 tablespoons softened butter

Method

 

1. Thaw the lobster tails overnight in the refrigerator or in a bowl of cold water for 30 to 60 minutes, changing the water once or twice.
2. Bring a large pot of water to a gentle boil. Add kosher salt and squeeze in half the lemon. Add lobster tails and cook 5 to 8 minutes until shells are bright red and meat is opaque. Avoid a hard boil to keep the meat tender.
3. Transfer tails to a plate and cool until easy to handle. Use kitchen shears to cut down the top of each shell and pull out the meat. Roughly chop into generous bite-size pieces.
4. In a mixing bowl, combine mayonnaise, melted butter, lemon juice, celery, chives, Old Bay if using, salt, and pepper. Stir to combine.
5. Fold lobster meat gently into the dressing until lightly coated. Taste and adjust lemon juice or salt as needed.
6. Spread softened butter on the outside of each bun. Toast in a skillet over medium heat until golden brown on both sides.
7. Fill warm toasted buns with chilled lobster salad. Finish with extra chives and a squeeze of lemon if desired. Serve immediately.

How to Know It's Done

• Lobster is done when shells are bright red and meat is fully opaque, 5 to 8 minutes depending on tail size. Do not overcook.

Cook's Notes

• Add a small pinch of lemon zest to the dressing for a brighter, more aromatic flavor.
• Substitute Kewpie mayonnaise for a slightly richer dressing.
• Lobster salad can be made up to 4 hours ahead and refrigerated. Toast buns just before serving.