There’s something about being from Maine that makes you feel slightly superior in a few areas of food – this is one of them. Tasty lobster is allowed to be the star with only the best ingredients folded into a brioche bun – simplicity rules when you have lobster as the main ingredient. These are easy and can be made ahead earlier in the day.
Lobster was a big part of my childhood in Maine – we spent our summers at Ocean Point, where my family celebrated all the milestones (graduations, Labor Day, birthdays, etc.) by having a lobster bake on the rocks in front of our house. I will definitely do a post on this later! Ironically, I hated lobster until I went to college. I would eat the potatoes, the sausage, the corn, and pretty much everything else out of that lobster bake – but not the lobster. Things have changed. I’m happy to say that my love of lobster is big, and nothing beats a good lobster roll. The best part is this is a year round treat (we have them for dinner on Christmas Eve!) that never disappoints, and always feels special. Last weekend, I saw my parents in person for the first time in 8 months, and this was the perfect meal for that day! Thanks for bringing the fresh lobster meat from Maine, Mom & Dad!!
The ingredients I find essential are the usual suspects – celery and mayonnaise, along with fresh lemon juice and capers, chives, salt and pepper. If you can find Kewpie mayo, it’s a worthy splurge for the fancy lobster. I order it on amazon – it’s a Japanese spread that is used by chefs all over the world, touted for it’s tangy flavor.
Maine Lobster Rolls
Ingredients
- 1 lbs fresh cooked lobster meat
- 1/2 cup mayo Kewpie Mayo is great here
- 1/2 cup finely chopped celery
- 1 Tbsp drained capers
- 1 Tbsp fresh lemon juice
- 1/4 cup chopped fresh chives plus more for topping
- 1/2 tsp celery salt
- salt and pepper to taste
Instructions
- Chop the lobster meat to your liking - I like to leave some pieces bigger than others. Set aside. In a medium bowl, combine the mayo, celery, lemon juice, capers, chives, celery salt and salt and pepper, stirring with a whisk. Add the lobster meat and toss to coat in the mayonnaise mixture. At this point you can set this in the fridge until you are ready to eat - I find the flavors develop after sitting for about 30 minutes.
- Divide the mixture between 6 split brioche rolls - top with more chives. Enjoy!
Notes
