Maine-Style Lobster Rolls with Butter-Toasted Buns
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Hot buttered bun, cold sweet lobster, and the first bite has both. Just a little mayo, lemon, celery and chive, and then you stop. Eat them right away, before the bun cools.
The short version
Steam two 1½-pound lobsters for about 15 minutes, chill and pick the meat, and toss it with a little mayo, lemon, celery and chives. Toast buttered top-split buns in a skillet until golden, fill them, and eat right away.
What makes ours better
what we fixed so you don’t have to
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Dress it lightly. Two tablespoons of mayo for a pound of lobster coats the meat without hiding it. You should taste lobster first, mayo second.
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Keep the lobster cold and the bun hot. The contrast is the whole point. Chill the dressed lobster until the buns are ready, then fill and serve at once.
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Toast the sides of the bun, not the inside. Top-split buns have flat sides that brown evenly in butter. You get a crisp, golden outside and a soft inside that holds the filling without tearing.
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Add a little celery and chive. A spoonful of finely diced celery gives crunch and chives add a mild onion note. Neither competes with the lobster.
What you need
the usual suspects
- Live lobsters2 whole
- Mayonnaise¼ cup
- Finely diced celery¼ cup
- Finely chopped chives1 tablespoon
- Top-split hot dog buns4 whole
- Unsalted butter3 tablespoons
Lobster
Filling
Buns
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Steam the lobsters
Pour 2 inches of water into a large pot, add 1 tablespoon salt and bring to a rolling boil. Add the lobsters head first, cover, and steam for 15 to 18 minutes, until the shells are bright red and a small leg pulls off easily.
If you are using cooked meat from the fish counter, skip to step 3.
About 15 min. Cook mode has a timer for this step.
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Chill them
Lift the lobsters out with tongs and set them on a rimmed sheet to cool for 10 minutes. Crack the shells over the sheet to catch the juices, then pull out the meat from the tails, claws and knuckles.
About 10 min. Cook mode has a timer for this step.
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Chop the meat
Cut the meat into bite-size chunks, about ¾ inch. Drain on paper towels for a minute; wet lobster makes a watery filling.
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Dress the lobster
Stir the mayo, celery, chives, lemon juice, salt and pepper together in a large bowl. Fold in the lobster gently until it is just coated. Taste and add a pinch of salt or squeeze of lemon if you want it. Chill for at least 20 minutes.
Fold, don't stir. You want chunks, not shreds.
About 20 min. Cook mode has a timer for this step.
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Butter the buns
Spread the softened butter on the flat outer sides of each bun, both left and right. Leave the top split and the inside bare.
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Toast the buns
Heat a large skillet over medium heat. Toast the buns on their sides for 1 to 2 minutes per side, until deep golden and crisp. Work in batches if your pan is small.
Medium heat is plenty. Higher heat burns the butter before the bread browns.
About 4 min. Cook mode has a timer for this step.
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Fill and serve
Open each hot bun and pile in the cold lobster, letting a little overflow. Serve right away with lemon wedges.
Good to know
read this before somebody asks for seconds
- You want about 3 to 4 ounces of cooked meat per roll. Two 1½-pound lobsters usually give 12 to 16 ounces after picking.
- If you would rather skip the mayo, toss the warm lobster with 3 tablespoons of melted butter and a squeeze of lemon, and skip the chilling.
- Hot dog buns that are not top-split work too. Slice them lengthwise without cutting all the way through and butter the outside.
- Storage. The dressed lobster keeps in the fridge for 1 day. Toast buns fresh; filled rolls turn soft within minutes.
Questions, answered
the questions my cousins text me
How long do you steam a lobster?
A 1½-pound lobster takes about 15 to 18 minutes in a covered pot over rolling boiling water. It is done when the shell is bright red and a leg pulls away easily.
Can I use frozen lobster meat?
Yes. Thaw it overnight in the fridge, drain well, and pat dry before dressing. Frozen tails work, but claw and knuckle meat is the most tender.
Do I serve a lobster roll hot or cold?
This one is cold lobster in a hot bun, the Maine way. If you want a warm roll, toss warm lobster with melted butter instead of mayo.
What kind of bun is best for a lobster roll?
A top-split hot dog bun, in brioche or potato bread. The flat sides toast evenly and the soft inside holds the filling.
Can I make the lobster salad ahead?
Yes, up to a day. Keep it covered in the fridge and toast the buns just before serving.
From the table
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Published October 29, 2026.