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Lobster Roll
United States
The marker of summer in New England. The debate between Connecticut style — warm with drawn butter — and Maine style — cold with mayo — will never end.
New England's great sandwich — cold lobster claw and tail meat bound with mayonnaise and tarragon, served in a toasted butter-split roll. Maine's gift to the world.
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Calories
375 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
400gcooked lobster meat, claw and tail
3 tbspgood mayonnaise
1 stalkcelery, very finely diced
1 tspfresh tarragon
squeeze oflemon
2split-top hot dog rolls
butterfor toasting
Method
1
Mix lobster with mayo, celery, tarragon and lemon. Season.
2
Butter the outsides of the rolls. Toast in a pan until golden.
3
Fill generously with lobster mix.
Chef's Tip
The roll must be toasted butter-side down until deep golden — a soft, untoasted roll is wrong.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.