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Maine Style Lobster Rolls

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.

Ingredients:
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh chervil or tarragon
  • kosher salt and freshly ground black pepper
  • 1/4 cup minced celery
  • 1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws from steamed lobster and corn for a crowd or 3 [1 1/2-pound] whole lobsters)
  • 6 top-split (new england–style) hot dog buns, separated
  • 2 tablespoons salted butter, softened
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 6 butter lettuce leaves
  • 6 cooked and shucked lobster pincer claws (optional)
Directions:
  1. Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
  2. Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
  3. Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.
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