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Per serving
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- 1
Cook lobster
Bring a large pot of salted water to boil. Add lobsters and cook 8-10 minutes. Remove and cool in ice bath. Remove meat from shells and chop into bite-sized pieces.
- 2
Make lobster salad
In a bowl, gently mix lobster meat with mayonnaise, lemon juice, celery, and chives. Season with salt and pepper. Refrigerate 30 minutes.
- 3
Toast buns
Melt butter in a skillet over medium heat. Open buns and toast the outside of each bun until golden brown and crispy.
- 4
Assemble
Line each toasted bun with a lettuce leaf. Fill generously with lobster salad.
- 5
Serve
Serve immediately with potato chips and lemon wedges.
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New England Lobster Roll
Created by: Gather
Ingredients
- 2 lb live lobsters
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 celery stalk, finely diced
- 2 tbsp fresh chives, chopped
- salt and pepper to taste
- 4 split-top hot dog buns
- 2 tbsp butter for toasting
- 4 lettuce leaves
Instructions
- Cook lobsterBring a large pot of salted water to boil. Add lobsters and cook 8-10 minutes. Remove and cool in ice bath. Remove meat from shells and chop into bite-sized pieces.
- Make lobster saladIn a bowl, gently mix lobster meat with mayonnaise, lemon juice, celery, and chives. Season with salt and pepper. Refrigerate 30 minutes.
- Toast bunsMelt butter in a skillet over medium heat. Open buns and toast the outside of each bun until golden brown and crispy.
- AssembleLine each toasted bun with a lettuce leaf. Fill generously with lobster salad.
- ServeServe immediately with potato chips and lemon wedges.
Notes & Tips
Connecticut-style lobster rolls use warm butter-drizzled lobster, but this Maine-style version with cold lobster salad is the classic. Use split-top New England hot dog buns for authenticity!