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Maine Lobster Rolls

Print Recipe
Lumps of fresh lobster meat bathed in mayo with lemon juice and capers - letting simple ingredients shine in the classic coastal lunch treat.
Course Lunch, Main Course, sandwich
Cuisine American
Keyword brioche, lobster, rolls, sandwich
Servings 6
Cost Yikes! Don't ask.

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

Don't make more than 6 hours in advance as the acid from the lemon juice will start to break down the lobster meat.