Maine Lobster Roll New England

If starting with whole lobsters, steam or boil them until cooked through, about 8-10 minutes for 1.25 lb lobsters. Allow them to cool completely, then remove the meat from the tails, claws, and knuckles. Roughly chop the lobster meat into 1-inch pieces and ensure it is thoroughly chilled before proceeding.

In a medium bowl, combine the mayonnaise, finely diced celery, fresh lemon juice, chopped chives, salt, and black pepper. Whisk gently until all ingredients are well combined and the dressing is smooth.

Add the chilled chopped lobster meat to the bowl with the dressing. Gently fold the lobster into the mixture, ensuring all the pieces are lightly coated. Be careful not to overmix, as this can break up the delicate lobster meat.

Cover the bowl with plastic wrap and refrigerate the lobster salad for at least 15-20 minutes. This allows the flavors to meld together and ensures the roll is served refreshingly cold, which is characteristic of the Maine style.

Brush the outsides of the top-split hot dog buns generously with melted butter. Heat a large skillet or griddle over medium heat. Place the buttered buns flat-side down on the hot skillet and toast for 2-3 minutes per side, or until golden brown and lightly crispy.

Carefully open each toasted bun. Fill each bun generously with the chilled lobster salad. Garnish with a sprinkle of fresh chives, if desired. Serve immediately with a side of potato chips, coleslaw, or a pickle spear for a complete New England experience.