🦞 Lobster roll
A lobster roll is a soft, split-top bun filled with chunks of cooked lobster meat. In the classic Maine style the meat is cold and lightly dressed with mayonnaise, a little diced celery and a squeeze of lemon. The result is sweet, tender seafood against a toasted, slightly crisp roll, usually served with a lemon wedge and a side of chips or coleslaw.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cooked lobster meat, cut into chunks
- 4 split-top buns
- 3 tbsp mayonnaise
- 1 celery stalk, finely diced
- 1 tbsp lemon juice and lemon wedges
- 1 tbsp chopped chives
- 1 tbsp oil for toasting, salt and pepper
Method
- Mix the lobster with mayonnaise, celery, lemon juice, chives, salt and pepper; chill for 10 minutes.
- Brush the sides of the buns lightly with oil and toast them in a hot pan until golden.
- Open the buns and fill generously with the lobster mixture.
- Serve at once with lemon wedges.
How to make it lighter
- Use just enough mayonnaise to coat the meat — each tablespoon adds about 90 kcal.
- Toast the bun in a dry pan instead of brushing it with oil.
- Serve with a green salad instead of fries or chips.
History
The lobster roll is a New England creation; a restaurant in Milford, Connecticut, is often credited with serving the first ones in the 1920s, though the claim is hard to verify. Today it is a summer staple of seaside shacks from Maine to Massachusetts and has spread to seafood restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →