Lobster Roll
Maine-style lobster roll: cold lobster with mayo in a butter-toasted brioche bun, the iconic taste of a New England summer.
30 min
Medium
Estadounidense / Costera
2 servings
The story behind
Maine or Connecticut? That single question defines the lobster roll. Born on the northeastern coast of the United States, in New England, it transformed lobster from humble fishermen's fare into a coastal delicacy. One popular account places its invention in early twentieth-century Connecticut, though the roll became an icon at the seaside shacks of Maine. Hence the lasting rivalry: the Maine style serves the lobster cold, bound with mayonnaise, while the Connecticut style serves it warm, drenched in melted butter. This recipe follows the Maine school, with cooked lobster in big chunks lightly dressed in good-quality mayo. The trick is to respect the lobster: generous pieces, a gentle toss, and just enough mayonnaise to lift rather than mask the meat's natural sweetness. The hot-dog-style brioche bun is toasted in butter on its flat sides, building a crisp, golden surface that holds the juicy filling without falling apart. This is coastal summer eating at its finest, all docks and checkered cloth. Serve it right away, while the bun is warm and crisp and the lobster cool and fresh.
Instructions
-
1Gently toss the lobster meat with mayonnaise and red onion, being careful not to break the chunks.
-
2Split the brioche buns and toast them in a skillet with plenty of butter until golden brown.
-
3Place a bed of fresh lettuce inside each toasted bun.
-
4Generously fill with the prepared lobster mixture.
-
5Serve immediately on parchment paper to maintain the professional aesthetic and highlight the freshness of the ingredients.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account