This Maine Lobster Roll Recipe features large chunks of lobster mixed with mayonnaise, lemon, and celery served on a toasted split-top bun. It is the perfect summer dish, and you will love how flavorful and delicious these rolls are.
I absolutely love lobster, especially when I can get it fresh and alive. There’s just nothing like it. If you love it as well, then you must try my Butter Poached Lobster or Grilled Lobster Tails.
Maine lobster roll is an iteration of the classic butter-soaked roll. It consists of cooked lobster meat that is chilled and tossed with mayonnaise, celery, lemon juice, and salt. Other ingredients, such as fresh herbs, seasoning salt, and onions, can also be added to the mayo mixture.
This roll is great if you’re looking to serve it cold at a get-together, where you don’t have to worry about maintaining temperature. It’s also great for this because it can be made ahead. The version of this is also known as a New England lobster roll, and it didn’t become popular until 30 to 40 years after the butter rendition.
Lobster rolls – those heavenly creations of lobster meat tucked into a grilled, buttered bun – are one of the most iconic dishes of coastal New England With their rich, sweet meat contrasted by the toastiness of the bun, they are beloved by seafood aficionados across the country However, a question has sparked impassioned debate among fans do lobster rolls have mayo?
This controversial condiment adds a dimension of creaminess and tanginess when blended with the lobster meat. While some purists insist on enjoying the unadulterated sweetness of the lobster, others argue mayo is essential for achieving the perfect texture. So where does the truth lie in this creamy conundrum? Let’s break it down.
A Brief History of Lobster Rolls
While the exact origins are contested, lobster rolls likely first emerged in Connecticut and Maine in the early 1900s as a casual way for lobstermen to enjoy their fresh catch. The simplicity of the preparation allowed the sweet flavor of the lobster to be the star.
In the early days lobster rolls consisted of freshly cooked lobster meat served warm dressed with melted butter in a toasted bun. Over time, chilled lobster salad dressed with mayo became increasingly popular, especially in Maine. This style highlights the rich creaminess of the mayo pairing nicely with cool, sweet lobster.
Both the warm, butter-dressed version and the chilled mayo-based style have passionate fans. And both can rightly claim to be classic interpretations of this beloved regional specialty.
The Great Mayo Debate: Pros and Cons
So when it comes to mayo, which camp has it right? Let’s examine the pros and cons of adding this creamy condiment.
Arguments Against Mayo
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Purists argue the sweetness and delicate flavor of the lobster meat gets overpowered by mayo.
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The richness of the lobster is indulgent enough on its own without adding extra fat and calories from mayo.
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Some argue texture should come from lobster alone, not from mayo.
Arguments For Mayo
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Mayo adds a cool tanginess and creaminess that beautifully offsets the sweetness of the lobster.
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Blending lobster with mayo allows flavors to marry into a heavenly new combination.
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The richness of the mayo pairs indulgently with the lobster in a “more is more” approach.
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Mayo helps bind the lobster salad for a perfect consistency.
So where do you fall in this debate – pro-mayo or anti-mayo? Strong cases can be made on both sides, and it often comes down to personal preference. The beauty of lobster rolls is customizing them to your tastes.
Regional Styles Highlight Versatility
The fact that lobster rolls come in different regional styles underscores how versatile this sandwich can be. Let’s look at how two key lobster roll locales put their own spin on the dish.
In Maine, the cold lobster salad style predominates. The meat is usually dressed with light mayo, a squeeze of lemon, salt, and pepper. Celery or chives are sometimes added to the mix. The flavors are clean and simple, allowing the lobster to shine. The mayo adds a touch of richness without overwhelming.
In Connecticut, hot lobster rolls dressed in butter rule. Chunks of freshly steamed lobster are doused in melted butter and served toasty in the bun. The butter bastes the meat in a rich, indulgent coating. This warm buttery lobster version evokes the early days of the dish.
So in short:
- Maine style = cold, mayo-based
- Connecticut style = hot, butter-based
This shows lobster rolls can be quintessentially New England while adopting different regional personalities. There’s no one “right” way to make them.
Contemporary Twists Add Diversity
Beyond the two classic versions, modern chefs have dreamed up creative twists on lobster rolls by incorporating new ingredients and flavors. Some popular examples include:
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Lemon-thyme aioli instead of mayo
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Avocado adding creaminess and nutty flavor
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Spicy sriracha or wasabi mayo adding a kick
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Bacon crumbles for smoky salty contrast
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Melted brie cheese for an over-the-top richness
These contemporary options expand the possibilities of how lobster rolls can be enjoyed. While purists may scoff, they underscore the versatility at the heart of this iconic regional specialty.
Preparing Your Own Ideal Lobster Roll
Given the diversity of options, the best way to resolve the mayo question is to prepare your own lobster rolls tailored exactly how you like them. Here are some tips for crafting your ideal version:
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Source high-quality fresh or frozen lobster if possible. The sweeter the meat, the better.
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Grill or toast your buns lightly for added crunch and butteriness. Brioche or potato rolls work well.
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For chilled rolls, mix lobster meat with desired mayo or sauce. Add any other ingredients like lemon, herbs, celery, etc.
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For hot rolls, sauté lobster in butter before placing in the bun.
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Adjust mayo amount based on your preferred creaminess level.
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Consider fun additions like avocado, bacon, or sriracha to put your personal twist on the dish.
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Season simply with salt, pepper, and lemon so flavors don’t compete.
The beauty of DIY lobster rolls is that you can please your own palate. Experiment until you create the perfect sandwich with just the right balance of flavors and textures to satisfy your cravings.
The Verdict on Mayo: You Decide
When it comes to the classic debate over whether lobster rolls should contain mayo, there is no consensus. Purists argue for enjoying the unadulterated sweet lobster flavor. Mayo-lovers insist the creaminess perfectly complements the meat. Connecticut-style hot rolls demonstrate mayo isn’t necessary for a great lobster roll. Creative adaptations highlight how versatile this sandwich can be.
Ultimately, it’s up to you. Lobster rolls are all about indulging in fresh, succulent lobster meat in a bun however you see fit. If you’re a mayo fan, add a dollop to make that lobster salad-style roll truly sublime. If you prefer to let the lobster shine, stick to hot butter or a lemon wedge. There are no rules, only opportunities to create your ultimate lobster roll experience.
So the next time you enjoy this iconic New England specialty, savor it exactly how your tastebuds prefer – with or without the mayo! The only true requirement is excellent lobster meat in a grilled bun. However you dress it, lobster rolls are a decadent treat worth savoring.
Chef Notes + Tips
- If you aren’t serving this as soon as you’re done making it, you must drain the lobster “salad” and re-toss it with mayonnaise and salt.
- When the lobster is overcooked, it will get very chewy.
- This is uniquely salty, so taste it first before seasoning it.
- If you use live lobsters as I did, or even lobster tails, reserve the shells in the freezer for lobster bisque.
How to Make a Maine Lobster Roll
When using live lobsters, add them to a tray and place them in a freezer for 20 to 30 minutes.
In the meantime, bring a large pot of water to a boil. There should be enough water for the lobster to easily be submerged.
Once the water is boiling, add enough salt so that the water tastes as salty as the ocean.
Place in the lobsters head first, cover the pot, and cook for 4 minutes per pound.
If you want to steam them, add 2 inches of water to the bottom of a pot with enough salt to taste as salty as the ocean and bring it to a boil. Next, add in the steamer basket, place in the lobster, add the lid and steam for 8 minutes per pound.
Once the lobster is done cooking, the shell will be bright red. Immediately submerge them in an ice bath to shock them.
Remove the lobster and extract the meat from the tails, claws, legs, and body. See the video for how to do this.
Cut the meat into large bite-size pieces. I personally like to leave the claw intact.
In a large bowl, mix the mayonnaise, celery, lemon juice, and salt together until combined.
Gently fold in the lobster meat using a spatula until evenly coated. Set it aside.
Brush the split-top buns on both sides with melted unsalted butter.
Place them butter-side down on a griddle or large cast-iron skillet at medium heat and toast for 1 to 2 minutes per side or until well browned.
Generously add the meat between the toasted buns and serve.
Make-Ahead: You can make this lobster roll up to 1 day ahead for freshness.
How to Store: It’s best to keep the lobster separate from the buns so that they do not become overly saturated. If you do this, cover both and keep in the refrigerator for up to 3 days. This will not freeze well.
Making Lobster Rolls 2 Ways w/ @Berner415
FAQ
Is traditional lobster roll with butter or mayonnaise?
The traditional New England lobster roll dressing is mayonnaise, says Kingston, but melted butter is also a perfectly acceptable choice. There is no answer to which is better, but one thing’s for sure: Don’t let the butter or mayo overpower the meat. If you use mayo, dress the lobster very lightly.
What are the ingredients in a lobster roll?
- Lobster Meat: Cooked and preferably chilled lobster meat, often from the tails, claws, and knuckles.
- Mayonnaise: A basic mayonnaise, used to coat the lobster meat in a Maine-style roll.
- Celery: Finely chopped celery adds a subtle crunch and flavor.
- Salt and Pepper: Seasoning to taste.
What sauce is on a lobster roll?
Lobster Roll Ingredients
Mayonnaise: The creamy, savory sauce starts with mayonnaise. Lime juice: Lime juice lends brightness to the mayo-based sauce. You can substitute lemon juice if you prefer. Seasonings: The sauce is flavored with hot sauce, salt, and pepper.
What is typically served with lobster rolls?
- Clam Chowder. A cup of velvety clam chowder completes a traditional lobster roll meal. …
- Veggie Fries. There’s nothing wrong with pairing a lobster roll with classic French fries, chips, or even tater tots. …
- Potato Salad.