Cook The Book: Classic Maine Lobster Rolls Recipe

Name: Cook The Book: Classic Maine Lobster Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 New England-style hot dog buns; 4 tablespoons unsalted butter, softened; 4 Boston or Bibb lettuce leaves, washed and dried; Lobster Salad (; ); 4 dill pickle spears; Potato chips; 1 pound cooked lobster meat or 5 pounds live lobsters; 1 small to medium cucumber (4 to 5 ounces), peeled, seeded, and cut into 1/4-inch dice; 2 or 3 small scallions, trimmed and thinly sliced; Freshly ground black pepper; Kosher or sea salt, if needed

Servings: persons

4 New England-style hot dog buns
4 tablespoons unsalted butter, softened
4 Boston or Bibb lettuce leaves, washed and dried
Lobster Salad (
)
4 dill pickle spears
Potato chips
1 pound cooked lobster meat or 5 pounds live lobsters
1 small to medium cucumber (4 to 5 ounces), peeled, seeded, and cut into 1/4-inch dice
2 or 3 small scallions, trimmed and thinly sliced
Freshly ground black pepper
Kosher or sea salt, if needed

1
Heat a lO-inch skillet over medium heat. Spread the sides of the hot dog buns with the butter, using 1/2 tablespoon on each side. Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about 1 minute. Turn and cook the other side, about 1 minute more. Remove from heat.
2
Open buns; place in paper bun holders or on small plates. Place a lettuce leaf to the side of each bun. Divide lobster salad evenly among them. Serve with pickles and potato chips on the side.
3
If you are using live lobsters, steam them until fully cooked; allow to cool to room temperature. Crack and remove meat from claws, knuckles, and tails. Remove any cartilage from claws and the intestine from the tails.
4
Cut the lobster meat into 1/2- to 3/4-inch dice. If using whole lobsters, you can pick all the meat from the carcasses and add it to the meat, or freeze the carcasses for soup or stock.
5
Place the diced cucumber in a colander; let stand for at least 5 minutes to drain excess liquid.
6
Combine lobster, cucumber, mayonnaise, and scallions in a bowl. Season with a bit of pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap; chill for at least 30 minutes before serving.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 New England-style hot dog buns, 4 tablespoons unsalted butter, softened, 4 Boston or Bibb lettuce leaves, washed and dried, Lobster Salad (, and more.

Yes, Cook The Book: Classic Maine Lobster Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Classic Maine Lobster Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions