BA’s Ultimate Lobster Rolls

Ever talked lobster roll recipes with a group of people from New England? You’ll find there’s plenty of passion and little consensus. Traditionally, a Maine lobster roll is stuffed with chilled lobster salad dressed in mayonnaise. The meat for Connecticut-style lobster rolls is dressed in melted butter and served warm. Either version may include celery for crunch—or not! Some argue lining the bun with a whole lettuce leaf keeps the bread from getting soggy; others like a bit of tarragon, scallions, or hot sauce mixed in. While this recipe has elements of a Maine-style roll, we’re not here to take sides.

Start by dispatching fresh lobster. Use a chef’s knife to pierce the shell about an inch behind their eyes (where the head attaches to the body) and cut down between the eyes quickly, as Chris Morocco demonstrates. After cooking, let the lobsters cool before cracking the shells and chopping the claw and tail meat. Finally, toss the cooked lobster meat with the mayo, celery, lemon juice, and chives.

Buttered rolls, toasted until they are golden brown, are key here. If you can’t find New England–style split-top buns, trim ¼” from both sides of standard hot dog buns to remove the crust and expose more surface area. Stuff the sandwiches immediately and serve with potato chips, like these dusted with Old Bay seasoning.