Classic Maine Lobster Roll Recipe

When you head to the New England coast, you have to enjoy a traditional lobster sandwich. But there’s no reason you need to take a trip to the coastline to eat this delicious seafood treat! All you need are some fresh lobster tails and claws and a few minutes of your time, and you can prepare this classic Maine lobster roll recipe at home.

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Course: Main Course

Cuisine: American

Keyword: Classic Maine Lobster Roll Recipe, Maine Lobster Roll

Prep Time: 30

Cook Time: 15

Servings:

Calories: 436kcal

Ingredients

4 Quarts Water
4 Lobster Tails
4 Lobster Claws
4 Split Top Rolls
½ Cup Real Mayo
1 Celery Stick thinly sliced
2 Tablespoons Sea Salt
1 Tablespoon Dill Pickle Juice
1 Tablespoon Minced Parsley
8 Tablespoons Butter

Instructions

Preheat the oven to 400 degrees fahrenheit and place the 4 quarts of water in a large boiling pot, along with the salt, and bring to a boil.
Add your real mayo, pickle juice, parsley, and celery to a small bowl and stir well.
If your buns aren’t pre-split, you’ll want to cut them now.
Butter the white sides of the buns after splitting and place on a cookie sheet.
Bake for 8 minutes.
Immediately after putting your rolls in the oven, place your lobster tails and claws in the boiling water and boil those for 8 minutes. The rolls and lobster should finish simultaneously.
When the lobster finishes boiling, immediately strain the water and run the lobster under cold water.
Extract the meat from the claws and tails by cutting open the tail and cracking open the claws.
Cut the tail into bite-size pieces then fill your buns with the lobster meat.
Evenly divide the mayo mixture between the four rolls and drizzle over the top of the lobster.
Garnish, if desired, and enjoy!

Notes

For extracting the meat out of the tail, you’ll want to use a big knife and cut it down the top middle and then split and extract using your fingers. For the claws, I used the butt of the knife, if the cooking process didn’t already crack them.
The lobster is finished when the shell turns bright red.
If you’re struggling with finding split top rolls, they’re also referred to as uncut hotdog buns. Instead of them being cut on the white side like a hotdog, they’re cut down the top of the bun.
For garnishes, I usually just add a squeeze of lemon juice and a sprinkle of minced parsley, but this isn’t mandatory.
It usually takes about one lobster tail and one claw to really fill a roll. This is helpful information if you want to double or triple the recipe.

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