The dish to eat in Portland · United States

Maine lobster roll

Name: Maine lobster roll, cold or in brown butter
Total time: 1 h 15 min
Yield: 4
Cuisine: United States
Ingredients: 4 live lobsters, 1 1/4 lb (570 g) each, or 1 lb (450 g) cooked lobster meat; 2 tbsp salt for the pot; For the cold dressing: 3 tbsp good mayonnaise; 1 tsp lemon juice; 1 tbsp finely chopped celery (optional); 1 tbsp chopped chives; Salt and black pepper; For the warm version: 6 tbsp (85 g) unsalted butter; 4 split-top hot dog buns; 3 tbsp (45 g) soft butter for the buns; Lemon wedges and potato chips, to serve

Photo: Lee Coursey, cc by 2.0, via Wikimedia Commons · source

Picked Maine lobster, lightly dressed, in a buttered split-top hot dog bun.

Maine makes its roll cold with a little mayo and a squeeze of lemon on a toasted bun. Eventide serves it warm in brown butter on a steamed bun. Both start with lobster cooked just right.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Portland

Eventide Oyster Co.
Old Port
Order: The brown-butter lobster roll
The warm, James Beard-winning version.
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The Highroller Lobster Co.
Old Port
Order: The classic Maine roll
Lobster in mayo, with playful extras.
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Bite Into Maine
Diamond Street
Order: Cold Maine or warm Connecticut
Offers both styles.
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All three are on Chef Amazing’s list The best maine lobster roll in Portland, which you can save and take with you.

Going to Portland? Cook it before you go

Tell Chef when, and he emails you this maine lobster roll recipe the Sunday before your trip, with the place in Portland that makes the best one. Learn it at home, then eat the real thing and compare.

Cook it at home: Maine lobster roll, cold or in brown butter

Serves 4Time 1 hr 15 min

Cook the lobster gently and chill it before you pick it. Dress it lightly so you taste the lobster. You can serve the same meat cold with mayo or warm in brown butter.

Pans and tools

Large lidded pot
Instant-read thermometer
Large bowl for ice water
Skillet for the buns

You’ll need

4 live lobsters, 1 1/4 lb (570 g) each, or 1 lb (450 g) cooked lobster meat
2 tbsp salt for the pot
For the cold dressing: 3 tbsp good mayonnaise
1 tsp lemon juice
1 tbsp finely chopped celery (optional)
1 tbsp chopped chives
Salt and black pepper
For the warm version: 6 tbsp (85 g) unsalted butter
4 split-top hot dog buns
3 tbsp (45 g) soft butter for the buns
Lemon wedges and potato chips, to serve

Steps

Fill a large pot with 3 inches (8 cm) of water and 2 tbsp salt. Bring it to a hard boil over high heat, about 10 minutes.
Add the lobsters headfirst, cover and steam 12 minutes until the shells are bright red and the tail curls tight. They should read 140F (60C) in the tail.
Move the lobsters to a bowl of ice water for 5 minutes, then drain. Crack the tails and claws and pull out the meat. Remove the dark vein from each tail.
Cut the meat into 1/2 inch (1 cm) chunks and pat dry. You should have about 1 lb (450 g). Chill for 20 minutes while you prepare the rest.
Cold roll: fold the lobster with the mayonnaise, lemon juice, celery, chives, salt and pepper. Do not stir hard. Chill until the buns are ready.
Warm roll: melt 6 tbsp butter in a small pan over medium-low heat, 3 to 4 minutes, until it smells nutty and turns light brown. Add the lobster and warm it for 1 to 2 minutes only. Season with salt.
Butter the outsides of the buns. Toast them in a skillet over medium heat 2 minutes a side until golden and crisp at the edges.
Pile the lobster into the buns. Serve right away with lemon wedges and chips.

Chef’s tips

Do not overcook: tough lobster cannot be rescued by butter or mayo.

Dry the meat well so the dressing does not turn watery.

Warm the meat in the butter only to take the chill off.

Contains: ['shellfish', 'egg', 'gluten', 'dairy'].

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