Maine Coast Lobster Rolls Recipe (2024)

Way too much mayo and celery for a pound of lobster!! One or two celery stalks and maximum of 2 tablespoons of mayo.

I moved from Downeast Maine to Richmond VA and finding top cut dog rolls is very easy. Every state on the east coast has top cut hotdog rolls. As for this recipe it's just wrong, 1lb lobster meat, tablespoon or two mayo and half a stick of celery is all you need. I been eating then this way for 50 years only Mass adds all this other stuff and in Milford CT they use butter.

As a lifelong Mainer and coastal Mainer I can tell you that the best and truest Maine lobster roll is just a pile of warmed lobster meat on a buttered toasted roll, with a little butter drizzled over and mayo on the side. No celery. No paprika. No capers. It's okay if you mix mayo in, if you don't overdo it...but don't add anything else.

Try the rolls at Red's Eats in Wiscassett, ME and see how they compare!

Uh, pretty scimpy pickins here. The really good lobster rolls in New England cost quite a bit because they have a lobster tail worth of meat IN EACH SANDWICH! Way too much mayo and celery here. Only need enough mayo to kind of hold the filling together.

Way, way too much mayo. In fact most Maine places now serve with just butter. A little Mayo on the toasted roll would be ok with me with lobster piled on top. Also a little fine chopped celery but that is not often seen here either. Maybe a little shredded lettuce. A lot of places are using a larger sub roll now.

Absolutely do NOT - I repeat, DO NOT - put paprika on a lobster roll - EVER. OMG. And what's up with the suggestion of adding capers? There's a time and place for these things. But NEVER in a lobster roll!

As a downeaster, thank you for including the instructions to toast the sides of the bun with a little butter -- that makes this authentic, as does its simplicity. Then just add some pounding surf and seagulls diving for the traditional side of french fries -- aahh.

Splitting a pound of lobster between six people makes for a mighty stingy lobster roll. A traditional New England lobster roll should have at least a quarter pound of meat, held together with a dollop or two of Hellman's mayo. That's it. Celery is optional; the buttered, toasted hotdog roll is not! The only place I've ever seen capers in a lobster roll was in a part of Maine catering to out-of-state tourists. Capers detract from the exquisite taste of fresh lobster meat.

Cains or Hellmans, but heaven forbid, never Miracle Whip!

Please. As a native Mainer, I urge you to NOT sully the lobster with mayonnaise. Just a smidge of butter and lemon. On the hot dog roll. Keep it simple and celebrate how heavenly this lowly sea creature can taste.

This is no more a traditional lobster roll than it is a beef bourguignonne or anything else you might choice to call your mixture.

As with most recipes, a little squeeze of lemon doesn't hurt.

There's not one true way to prepare lobster rolls, any more than there's one correct recipe for chili, clam chowder or barbecued ribs. Excellent variations abound, and the important thing is to let nothing detract from the lobster. As for myself, I think mayonnaise should be measured in tablespoons (1 or 2), not cups, and one stick of celery, if any, suffices. Paprika and capers are optional, as are parsley, black pepper, cayenne, chives, etc. Butter, in my view, is not an option.

I wouldn’t disagree with the numerous objections to an abundance of mayonnaise, but for the two stories and eras in which the recipe was offered. Mayonnaise is comfort, and in this context, the recipe mirrors what was needed in the aftermaths of horror and poor decisions. Salve for the wounds.

Celery is heresy. Only enough mayo (Hellman’s only) to hold lobster together and a small splash of lemon juice.

According to many scolds only the hot dog bun is correct here. Well, yes, the bun is correct; however, it is still the wrong bun for a heaping pile of lobster meat! It may perfect for a long, solid, slender dog, but we all know that the slit in a hot dog bun is way too skimpy for lobster unless you plan six rolls per pound of meat. What’s needed is a more substantial flat surface like a toasted hamburger or brioche bun. Pile on the meat chunks! Keep a fork handy for the escapees.

Guessing this was supposed to mayo measured in T not cups. I want to know how you fry a top split bun in butter without breaking it in half? Serious question.

No self-respecting Mainer, or New Englander for that matter, would drown the beauty of Maine lobster by drowning it in mayo or celery. A buttered hot toasted or grilled roll, freshly steamed or boiled lobster meat, and slather of melted butter. Thats all. Thats the real deal.

Not enough lobster at all and way too much mayo. Celery is also unnecessary but if you really need to use it cut up 1 stalk max. I've never seen capers used anywhere in ME or NH and can't imagine why they would be. This is not a Maine Lobster roll... what state is it?

Mayo or butter is a personal preference. At Kennebunkport's Clam Shack they ask if you would like butter, mayo or both! They know how to serve customer's expectations. BTW, it's both for me!

This is not a traditional New England lobster roll which should be butter and lobster only served hot on a toasted split top hot dog roll. I am originally from CT with relatives in New Hampshire and Maine. I have never seen a lobster roll from those states with mayo and celery. I only saw “lobster salad” roll when I moved to New Jersey. That is good as well.

I just got back from Maine where I lived for many years. Real lobster rolls have much more lobster per roll and much less mayonnaise. As far as celery is concerned, it isn't necessary.

Ulrich had it right. The recipe here is for lobster salad on a roll. I had two recently at Holbrook's in Cundy's Harbor, ME. They were plain, simple, and out of this world.

"As a lifelong Mainer and coastal Mainer I can tell you that the best and truest Maine lobster roll is just a pile of warmed lobster meat on a buttered toasted roll, with a little butter drizzled over and mayo on the side. No celery. No paprika. No capers. It's okay if you mix mayo in, if you don't overdo it...but don't add anything else."

Based upon all the comments, I suggest you don't call them Maine Lobster rolls. Everyone seems to be way too caught up on the way it "should" be rather than whether something tastes good. Lighter on the mayo makes sense, certainly some fresh celery would seem to add a nice crunch and lightness. Also, capers are great, so again, let's not get hung up on the name and the idea that this has to mirror one particular way. Let people improvise and see what tastes good - even if it is different!

Here in Connecticut, this is not a lobster roll, but a lobster salad roll. A lobster roll consists of nothing but lobster meat in toasted bun with melted butter drizzled on (as others have described). Mind you, I have nothing against lobster salad rolls, but I find the distinction important.

WAY less mayo! A sprig or two of parsley and a few leaves of chopped tarragon instead of the celery. Let the lobster shine! Garlic butter on the toasted roll if you are feeling fancy.

There are brioche split-top rolls, but they aren't anything like New England-style rolls. The New England hot dog rolls have white bread sides that can be buttered and toasted. When I lived in the south I had to have my mother send them, but they're available online now. Or you can make them with King Arthur's specialty pan.I agree; too much mayonnaise and too little lobster for 6 rolls. And just a little finely chopped celery, which should be optional.