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Maine-Style Lobster Rolls With Mayonnaise

It’s as simple as this: If the meat is cold, it’s a Maine lobster roll. In most cases, the meat is tossed with mayonnaise, tarragon and celery or scallions before it’s piled into a bun. Generally, it’s served on a “New England” or “Frankfurter” roll, which differs slightly from a standard hot dog roll in that the sides are flat and can be buttered on the outside and then lightly toasted or grilled. Lobster rolls in the U.S. are most commonly associated with the state of Maine, so the cold, tossed-in-mayo iterations are easiest to come by.

Partial to cool chunks of claw, tail and knuckle meat tossed in a delicate layer of mayo? Try Maine-Style Lobster Rolls with Mayonnaise below.

Ingredients

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Cooking for

4 people

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2 lobsters (about 1 ½ pounds or 700g each)
4 split-top hot dog buns and top with celery leaves.
⅓ cup mayonnaise
¼ cup diced celery and some celery leaves for garnishing
the zest and juice of 1 lemon
salt

Preparation

Step 1

Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat.

Step 2

Put 2 lobsters (about 1 ½ pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes.

Step 3

Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat.

Step 4

Mix ⅓ cup mayonnaise, ¼ cup diced celery, and the zest and juice of 1 lemon in a bowl and stir in the chilled lobster meat and season with salt.

Step 5

Divide among 4 split-top hot dog buns and top with celery leaves.

Recipe By

Food Network

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Updated December 28, 2025

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