Sweet, tender chunks of Maine lobster lightly dressed with mayo and lemon, piled into a buttery, toasted split-top hot dog bun.
Instructions
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1
Chop lobster meat into bite-sized chunks, keeping some pieces large for texture.
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2
Gently fold lobster with mayonnaise, lemon juice, celery, chives, salt, white pepper, and cayenne. Chill 15 min.
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3
Butter the outside surfaces of the split-top buns generously.
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4
Toast buns butter-side down on a skillet or griddle until golden and crisp, about 2 min per side.
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5
Fill each toasted bun with lobster salad, piling it high. Garnish with a squeeze of lemon and a sprinkle of chives.
Did You Know?
Connecticut-style lobster rolls use warm butter instead of mayo — New Englanders debate the superior style as passionately as any regional food rivalry.
The Story Behind Lobster Roll
The lobster roll emerged in the 1920s along the Connecticut and Maine coastline, likely at roadside seafood shacks catering to tourists. The split-top bun, specific to New England, creates flat sides that toast perfectly on a griddle. Once considered cheap fisherman's food, lobster rolls are now a premium summer delicacy.
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