Maine-style Lobster Roll

Name: Maine-style Lobster Roll
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: United States
Ingredients: 1 lb (450 g) cooked lobster meat, picked over for shells; 1/4 cup (60 ml) mayonnaise; 1 tbsp lemon juice; 1 tbsp minced fresh chives; salt and freshly ground black pepper to taste; 4 split-top hot dog buns; 2 tbsp (28 g) butter

Maine-style Lobster Roll Say it: MAYN-styl LOB-ster ROHL

By the Passport Plate editors. Published November 2, 2026.

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The Maine-style lobster roll is a New England summer icon: sweet, tender lobster meat tossed with just enough lemon-spiked mayonnaise and piled into a warm, butter-toasted split-top bun. Served cold, it lets the delicate lobster flavor shine, with a gentle tang and rich, toasty crunch. It tastes clean, briny-sweet and lightly creamy—a simple shore-side treat enjoyed from casual clam shacks to seaside picnics.

Maine-style Lobster Roll

Pronounced MAYN-styl LOB-ster ROHL

Serves: 4
Prep: 15 min
Cook: 5 min
Total: 20 min
Level: Easy

Also nut-free.

Allergens: contains gluten, milk, egg, shellfish. Check labels on packaged ingredients.

Ingredients

4 servings

For the lobster salad

1 lb (450 g)450 g (1 lb) cooked lobster meat, picked over for shells
1/4 cup (60 ml)60 ml (1/4 cup) mayonnaise
1 tbsp lemon juice
1 tbsp minced fresh chives
salt and freshly ground black pepper to taste

For the rolls

4 split-top hot dog buns
2 tbsp (28 g)28 g (2 tbsp) butter

Method

Chop the lobster meat into bite-size pieces, keeping some larger chunks for texture. Place in a bowl and refrigerate while you prepare the dressing.
In a mixing bowl, whisk together the mayonnaise, lemon juice, chives, and a pinch of salt and pepper until smooth.
Fold the chilled lobster meat into the mayonnaise mixture until evenly coated but not overdressed. Taste and adjust salt and pepper. Keep cold.
In a large skillet over medium heat, melt the butter. Brush or spread it over the flat sides of each split-top bun.
Toast the buns buttered-side down in the skillet until golden brown and the edges are crisp, about 2 to 3 minutes.
Spoon the lobster salad generously into the toasted bun pockets, letting it mound slightly. Serve immediately.

Regional variant: Connecticut-style Lobster Roll

Warm the cooked lobster meat gently in 4 to 6 tablespoons of melted butter, season with salt and a squeeze of lemon, and pile it into the toasted bun. Serve warm, with extra melted butter on the side for dipping.

Cook's notes

Use cold-water Maine lobster if possible for the sweetest flavor; claw, knuckle, and tail meat all work well.
Toast the buns just before filling so they stay warm and crisp against the cold lobster salad.
For a lighter hand, use just enough mayo to bind—the lobster, not the dressing, should be the star.

Serve with

Potato chips, coleslaw, and a lemon wedge; pair with a light lager or lemonade.

Make ahead and storage

The lobster salad can be made up to 4 hours ahead and refrigerated; toast the buns just before serving.

Maine-style Lobster Roll