Classic Maine-Style Lobster Roll
Bright tarragon, lemon zip, a kiss of heat from spicy mayo, all tucked into buttery toasted buns.
Ingredients: brioche split-top buns, butter, celery, kosher salt, lemon, lobster meat, spicy mayo, tarragon
Dificulity level: Moderate
Yield & Timing
| Makes | Prep Time | Cook/Toast Time | Total Time |
|---|---|---|---|
| 8 generous rolls (≈ 2 qt lobster mix) | 15 min | 10 min | 25 min |
Ingredient Line-Up
| For the Lobster Mix | Amount | Metric |
|---|---|---|
| Cooked lobster meat, chunky-cut | 2.6 lb | 1.18 kg |
| Celery, finely chopped | 1 cup | 120 g |
| Fresh tarragon, chiffonade | ⅓ cup | 5 g |
| Lemons, zest & juice | 2 whole | ~60 mL juice + zest |
| Kosher salt | 2 tsp | 8 g |
| Spicy mayo* | 1 cup | 240 mL |
| To Assemble | Amount | Metric |
|---|---|---|
Split-top brioche or New England–style buns | 8 | — |
| Unsalted butter, melted | 4 Tbsp | 60 g |
| Extra tarragon or chives, minced | optional garnish | — |
Storage
- Lobster mix: Refrigerate up to 48 h (stir before using).
- Assembled rolls: Best enjoyed right away; toasted bread softens as it sits.
Summer on a plate—no seashore required.
Method
1 Make the Lobster Mix
- In a large bowl combine lobster meat, celery, and tarragon.
- Add lemon zest, lemon juice, spicy mayo, and salt.
- Gently fold until every chunk is glossed but not shredded. Cover and refrigerate while you toast the buns (chilling firms the mix slightly for cleaner scooping).
2 Toast the Buns
- Heat a cast-iron skillet or griddle over medium.
- Brush outer sides of each bun with melted butter.
- Toast 1–2 minutes per side until deep golden and crisp.
3 Build the Rolls
- Spoon a heaping ½ cup of lobster mix into each warm bun.
- Sprinkle with extra tarragon or chives if you like a burst of green.
- Serve immediately with salt-and-vinegar chips or crisp pickle spears.