Home » Lunch/Dinner » Authentic Maine Lobster Rolls

Authentic Maine Lobster Rolls

Sharing is caring!

Learn how to make delicious New England Lobster Rolls the right way: the Maine way! Tender, rich lobster meat lightly coated in seasoned mayo and piled high in a top-split brioche bun. Bring the taste of the Maine coast right into your very kitchen with this simple recipe!

Up close image of a lobster roll with lemon and potato chips

Here in Maine, lobster rolls are like a sixth food group. New Englanders all along the East Coast love them and they are everywhere from food trucks, to Michelin-rated restaurants, seaside shacks, and roadside stands.

Today I want to show you how to make lobster rolls the right way. That is the Maine lobster roll way. We’ll get into the differences of this classic New England style lobster roll debate below, but the Maine recipe is the best lobster roll recipe. And as a born and bred Mainer, I might be a little biased.

These Maine lobster rolls are filled with rich and decadent lobster meat coated in a lightly seasoned mayo dressing and stuffed in a soft brioche bun. And they are absolutely delicious. 

Four lobster rolls on a tray with chips, lemon and chives.

Why You’ll Love Homemade Lobster Rolls

  • It’s a fast, easy, and rich sandwich perfect for lunch or dinner. I may have even eaten one or two for breakfast in my life.
  • This is an authentic and traditional Maine recipe.
  • It’s like bringing the taste of the New England coast right to your kitchen!

Maine Vs Connecticut-Style Lobster Rolls

First, let’s settle a little discussion. Maine-style lobster rolls are served cold, and lightly dressed with mayo. A Connecticut lobster roll is typically served warm and drenched with butter. Obviously, the Maine style is my lobster roll of choice…

Ingredients for Maine Lobster Rolls

Other than the buns and lobster, you’re likely to have all the ingredients for these lobster rolls in your kitchen already. And if you live in New England, you might even have the other two!

Overhead image of lobster roll ingredients.

Picked lobster meat – Any mix of knuckle meat, claws, and tails.


Fresh chives – Minced

Lemon juice – Fresh is always best

Butter – Unsalted or salted will work, the butter is for browning the buns.

Top split brioche buns or hot dog buns- For authenticity, the buns need to be top split.

Salt and Black Pepper to Taste  

Step by Step Instructions

Step 1

Dice the pound of lobster meat into bite sized pieces.

Step 2

lobster meat in a glass bowl with mayo, chives, and a white spoon.

Combine the lobster meat, mayo, chives, and lemon juice in a large bowl and mix until the lobster is dressed.

Lobster salad in a glass bowl with white spatula.

Give the salad a taste and add salt and pepper or extra lemon if needed. Set aside to sit while you prepare the buns.

Step 3

melted butter in a cast iron skillet.

Melt the butter in a 10” large skillet over medium heat.

Hot dog buns in a cast iron skillet.

Toast the buns in the melted butter 2 minutes on one side.

Browned hot dog rolls in a cast iron skillet.

Flip, and toast 1-2 minutes on the other side, until the sides of the hot dog bun are golden brown and toasted.

Step 4

Three Lobster rolls with chips and lemon.

Fill each toasted bun with a generous amount of the lobster salad and top with more chives and lemon wedges on the side.

The Best Lobster To Use For Lobster Rolls

Lobster knuckles and claws are the sweetest, most tender of the meat. Lobster tails are slightly tougher,  but knuckles, claw meat, and lobster tail meat combined, make a fabulous lobster roll, and that’s the mix I used for all my recipe tests. 

Also, if you’re using leftover lobster meat from a lobster bake, you’ll most likely use all the meat from the lobster. Lobster’s expensive, so use every ounce of meat!

How to Cook a Lobster Yourself

Select hard shell lobsters if you have the option. They have more meat per pound than soft-shell lobsters.

  • In a large pot, bring 2 – 4 inches of lightly salted water to a full and rapid boil.
  • Add live lobsters, tail first to ensure enough space in the pot for a full batch of lobsters.
  • See this time chart for cooking live lobsters. The lobsters are done cooking when their shells are bright red!

All the above info has been sourced from Harbor Fish Market.

They’re a local fish market located right in Portland, Maine, and they know seafood. If you’re ever in Portland, stop by Harbor Market’s location right on the wharf and talk to their knowledgeable staff!

Three lobster rolls on a try with chives, lemon and chips.

Substitutions and Variations

  • Frozen lobster can be used in lieu of fresh lobster meat. Allow it to thaw first and drain it before using.
  • You can add some crunchy celery into the lobster mixture or top with some Boston bibb lettuce if you like. 
  • Add a little extra lemon zest or a dash of Old Bay seasoning for a bigger flavor.
  • Try a little bit of fresh tarragon or fennel

Tips & Tricks

  • Try not to overdress the lobster meat with the mayonnaise mixture. The lobster is the star of the show, not the sauce.
  • The lobster salad portion of the recipe can be prepped 1-2 days ahead and kept chilled.

What to Serve with Lobster Rolls

Serve the New England lobster rolls with some french fries or kettle cooked potato chips, creamy coleslaw, mac and cheese, caprese salad, and buttery corn on the cob.

How to Store Leftover Lobster Roll Meat

Store leftover lobster meat immediately. Place in an airtight container or zip top bag and remove all the air you can. Store in the fridge for up to 2-3 days.

Three lobster rolls on a tray with lemon and chips.

More Recipes You’ll Love

Image of a whisk

If you make this recipe, give it a 5 STAR Rating and Leave a Comment!

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Up close image of a lobster roll with lemon and potato chips

Maine Lobster Rolls

Yield: 4 Lobster Rolls
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes

The best recipe for authentic Maine Lobster Rolls! Generous chunks of lobster meat lightly dressed in mayo and served in a toasted top split roll.


  • 1 pound picked lobster meat, a mix of knuckles, claws and tails
  • 3 tablespoons of mayonnaise
  • 2 teaspoons minced chives
  • 1 teaspoon fresh lemon juice, plus more to taste
  • 1 tablespoon of butter (unsalted or salted)
  • 4 top split brioche hot dog buns
  • Salt and pepper to taste


  1. Dice the lobster meat into bite sized pieces
  2. Combine the lobster meat, mayonnaise, chives, and lemon juice in a bowl and mix until the lobster is lightly dressed.
  3. Give the salad a taste and add salt, pepper, or a squeeze of lemon if desired. Set the lobster mixture aside while you prepare the buns.
  4. Melt the butter in a 10” skillet over medium heat. 
  5. Toast the buns in the melted butter for 2 minutes on the first side. Flip the buns and toast for 1-2 minutes on the other side. The sides of the hot dog buns should be golden brown.
  6. Fill the warm buns with the lobster salad and serve with lemon wedges on the side.


  • You can use a combo of knuckles and claws and tails. Don't use all lobster tails, or the lobster rolls will be too tough.
  • See the post for instructions on how to cook your own lobsters.
  • Frozen lobster can be used, thaw and drain before using.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 551Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 223mgSodium: 739mgCarbohydrates: 38gFiber: 1gSugar: 6gProtein: 37g

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *