Maine Lobster Roll New England

If starting with whole lobsters, steam or boil them until cooked, about 8-10 minutes per pound. Allow them to cool completely. Extract all the meat from the tails, claws, and knuckles, then coarsely chop it into bite-sized pieces. Ensure the lobster meat is well chilled before proceeding.

In a medium mixing bowl, combine the mayonnaise, finely diced celery, fresh lemon juice, and chopped chives. Stir these ingredients together until they are well blended and smooth. Season the dressing with salt and freshly ground black pepper to your preference.

Add the chilled, chopped lobster meat to the bowl with the prepared dressing. Gently fold the lobster into the mixture using a rubber spatula or spoon. Be careful not to overmix, as this can break down the delicate texture of the lobster meat.

Cover the bowl containing the lobster salad with plastic wrap and refrigerate it for at least 20 minutes. This chilling time allows the flavors to fully meld together and ensures the lobster roll is served refreshingly cold, as is traditional for a Maine-style roll.

While the lobster salad chills, brush the outsides of each New England style split-top hot dog bun generously with melted unsalted butter. Heat a large skillet or griddle over medium heat. Place the buttered buns, split-side down, onto the hot surface and toast for 2-3 minutes per side, or until they are golden brown and lightly crispy.

Once the buns are perfectly toasted and the lobster salad is thoroughly chilled, open each bun and generously spoon the lobster mixture into the toasted cavity. Serve your authentic Maine Lobster Rolls immediately, ideally with a side of potato chips, coleslaw, or a crisp green salad, and a lemon wedge for an extra squeeze of citrus.