Maine Style Lobster Rolls

What is a Maine Lobster Roll?

A classic Maine lobster roll is made of fresh chilled lobster meat, a bun, and mayonnaise.  That’s the basic framework from which the myriad variations of lobster rolls are created throughout Maine. The amount of lobster meat varies from 3 ounces to as much as a pound! The roll is served on a split-top New England hot dog bun, Italian rolls, and hamburger buns. Many Maine lobster shacks use just a touch of mayonnaise but some slather it on. Some Maine restaurants even use Miracle Whip instead of mayonnaise, giving the roll a sweeter flavor profile. While the buns used for Maine lobster rolls vary, the three main ingredients remain the same.

Meat Used in Classic Lobster Rolls

Maine lobster rolls come in many shapes and sizes, but one element is alway consistent: chilled lobster meat from the coast of Maine.  Sometimes the lobster meat is chilled, sometimes just over room temperature. But, it’s pretty uncommon to find a restaurant that serves the lobster meat warm.  Another common trait of these rolls is the type of meat found in them. A combination of both claw and tail meat makes the perfect pair for this roll.  The amount of lobster meat used can vary as well. Four ounces of meat is generally the rule when a New England hot dog bun is used, but some like to pile it on. For a heartier lobster roll, it’s common for a different type of bread to be used such as a grinder roll. 

Bread Used in Maine Lobster Rolls

The New England split-top hot dog bun is the popular bun for lobster rolls. This unique bun has a slit at the top, but it’s not hinged like a regular hot dog bun. It was first invented in the late 1940s by the J.J. Nissen bakery in Maine by request of the Howard Johnson chain of restaurants. Originally intended for fried clam sandwiches, the split top bun found its success with lobster meat.  Split-top buns are used throughout New England for a variety of fried seafood, including fried scallops, whole clam belly rolls, and even fried fish sandwiches. Another popular bread used in Maine is various-sized hamburger buns. No matter which bread you choose, it’s common practice to grill or toast the bread. Grilling or toasting the bread makes it able to stand up to the mayonnaise better, but it also adds a little extra flavor. Some Mainers choose to ditch the heat and use will bread without toasting or grilling it. 

Mayonnaise and Soggy Buns

While many add lettuce as a buffer between the mayo-soaked lobster and the bread, some choose sturdier Italian bread for their rolls. Many lobster shacks in Maine use Italian-style rolls for their lobster sandwiches because of this. These rolls can stand up to the mayonnaise and also accommodate more lobster meat.

Seasonings for Lobster Rolls

It may come as a surprise, but some Maine lobster rolls come with different seasonings. It may seem a bit off-brand for a lobster roll to contain more than its three main ingredients, however, it’s not unusual to find a dusting of paprika across the top of a lobster roll in Maine. Seasonings and other extras that are used are butter, mustard, chopped celery, and lemon juice.

Maine Style Lobster Rolls

There you have it. Lobster meat, bread and mayonnaise create the blueprint for an authentic Maine lobster roll. Throw in various bread styles and some spices and your taste buds will thank you.