New England US · Lunch & handhelds

Maine lobster roll

Name: Maine lobster roll
Prep time: 18 min
Cook time: 8 min
Total time: 46 min
Yield: 4 lobster rolls
Cuisine: New England US
Ingredients: 1 pound cooked Maine lobster tail, claw, and knuckle meat, chilled; 1 small celery rib, very finely diced; 1/4 cup mayonnaise; 1 teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; 1 tablespoon thinly sliced fresh chives; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 4 New England-style top-split hot dog rolls; 3 tablespoons unsalted butter, softened; 4 small completely dry Boston-lettuce leaves

Large pieces of chilled lobster in a barely-there lemon-chive dressing, tucked into butter-griddled New England split-top rolls.

About 50 minTotal

About 30 minActive

$$$Cost

EasyDifficulty

Makes 4 lobster rolls

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 lobster rolls

1 pound cooked Maine lobster tail, claw, and knuckle meat, chilled
1 small celery rib, very finely diced
1/4 cup mayonnaise
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced fresh chives
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
4 New England-style top-split hot dog rolls
3 tablespoons unsalted butter, softened
4 small completely dry Boston-lettuce leaves

Instructions

Inspect the chilled lobster for shell, then cut only the largest tail and claw pieces into 3/4-inch chunks; leave knuckle meat intact.
Whisk celery, mayonnaise, lemon zest, lemon juice, chives, salt, and pepper. Fold in lobster gently, adding only enough dressing to gloss each piece. Chill 20 minutes.
Spread butter over both flat outer sides of each top-split roll. until deep golden on both sides, about 2 minutes per side.
Cool rolls for 1 minute so they remain crisp, then line each with one dry lettuce leaf.
Divide lobster salad generously among the warm rolls and serve immediately.