Maine Lobster Roll

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 10 mins

The classic sandwich of the Maine coast.

Maine lobster roll
Mark Boughton


4 (1 to 1 1/4 pound) lobsters
5 tablespoons mayonnaise
1/8 teaspoon Freshly ground black pepper,
4 hot dog rolls
2 to 3 tablespoons softened butter


  1. Place lobsters head first in a large pot of boiling water. Boil with the lid slightly ajar 9 to 10 minutes or until lobsters are bright red. Transfer to a large bowl of ice water to stop the cooking and cool 2 to 3 minutes. Remove the meat from the shell and cut into 1/2-inch pieces.  (You’ll have about 2 cups).
  2. Combine mayonnaise and pepper with lobster and refrigerate.
  3. Generously butter inside surfaces of rolls; spread outside sparingly. Heat a skillet over medium and add opened rolls, inside facing down. Toast 1 to 2 minutes or until golden. Turn and toast outsides until lightly golden.
  4. Fill rolls with chilled lobster salad and serve immediately.

Recipe by Marge Perry.



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