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The Classic Maine Lobster Roll

Source of Recipe

From "Dishing Up Maine" by Brooke Dojny


Recipe Introduction

"The lobster roll is one of the true glories of Maine shoreline dining. There are still plenty of places to get a great lobster roll in the state, but if you want to make one at home, here is the classic formula. Note the absence of additional seasonings, allowing for the pure, sea-fresh taste of lobster meat to shine through."

List of Ingredients

◦  2 cups cooked lobster meat, cut into chunks no smaller than ¾ inch
◦  2 teaspoons lemon juice (juice of about ¼ lemon)
◦  ½ cup mayonnaise, plus more if necessary
◦  Salt and freshly ground black pepper
◦  4 top-split hot dog buns (see Note)
◦  3 tablespoons unsalted butter, melted
◦  Snipped chives or chopped parsley (optional)


Recipe

Toss the lobster with the lemon juice in a bowl. Add the mayonnaise and stir to combine, adding more if necessary to moisten the salad sufficiently. Season with the salt and pepper to taste (be cautious about how much pepper you use). Refrigerate for up to 4 hours if not using the salad right away.

Heat a cast-iron griddle or large heavy skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown, about 2 minutes per side.

Open the rolls and spoon in the lobster salad, heaping it high.
Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately.


Makes 4 servings


Note:
∙ Buy cooked lobster meat or steam three 1¼-pound lobsters and pick out the meat.

∙ If top-split hot dog buns aren't available, use conventional hot dog rolls, grilling the crusty top and bottom, not the interior.