What is a Maine lobster roll?
A Maine lobster roll is most often chilled lobster meat lightly dressed with mayonnaise, sometimes with a little celery and herbs, served in a buttered, toasted split-top bun. (In Maine you will also see warm buttered lobster, often called Connecticut-style elsewhere, but this recipe is the classic cold mayo version.)
What kind of bun is best for lobster rolls?
New England split-top hot dog buns are the move. They have flat sides that toast like little butter sponges. If you cannot find them, use soft top-split hot dog buns and toast the outsides as best you can.
How much lobster per roll?
For a generous roll, plan for about 4 ounces of cooked lobster meat per bun. This recipe uses 1 pound total, which works out to 4 ounces each for 4 rolls.
Can I use frozen lobster meat?
Yes. Thaw overnight in the fridge, then drain well and pat dry. If it tastes overly salty, give it a quick, gentle rinse only if needed, then dry again. The big trick is removing excess moisture so your dressing stays creamy, not watery.
Is celery traditional?
Some versions include it, some do not. I like a small amount for crunch. If you are a celery skeptic, swap in finely chopped cucumber, or skip it and add extra chives and a pinch more lemon zest.
Should I use claw, knuckle, or tail meat?
Use a mix if you can. Knuckle and claw are sweet and tender, tail is a little firmer. The combo gives you better texture than tail-only.
