Maine Lobster Roll

Method

1. 1

   Step 1

   Check the chilled lobster meat carefully for shell and cartilage, particularly around the claws. Pat dry with paper towels / kitchen paper so excess moisture does not dilute the dressing.

2. 2

   Step 2

   Cut the lobster into generous ¾-inch (2 cm) pieces, leaving smaller claw pieces intact. Transfer to a medium mixing bowl and refrigerate while you prepare the dressing.

3. 3

   Step 3

   In a small bowl, stir together the mayonnaise, finely diced celery, lemon juice, salt and pepper until evenly combined. The dressing should be creamy and lightly lemony rather than sharply acidic.

4. 4

   Step 4

   Add the dressing to the lobster and fold gently with a flexible spatula until just coated, keeping the chunks intact. Cover and refrigerate at 40°F (4°C) or below while you toast the buns.

5. 5

   Step 5

   Heat a 12-inch (30 cm) skillet or griddle over medium-low heat for 2 minutes. Spread the softened butter evenly over the two flat outer sides of each bun, leaving the split interior unbuttered.

6. 6

   Step 6

   Place the buns in the skillet on one buttered side, working in two batches if necessary to avoid crowding. Toast for 1–2 minutes per side, turning gently, until both sides are golden brown and crisp but the centers remain soft; allow 4–8 minutes total for toasting.

7. 7

   Step 7

   Gently open each warm bun without tearing through the bottom, then divide the chilled lobster filling evenly among the four buns. Sprinkle with the chives and serve immediately, allowing one generously filled roll per person.