Lobster Roll, World’s Most Delish (and Decadent) Sandwich – Maine

The Pine Tree State has some fabulous features including Acadia National Park, the first (or last) 281 miles of the Appalachian Trail, and a 92 mile corridor of lakes and rivers called the Allagash Wilderness Waterway. Hiking, canoeing or traipsing through these scenic wonders will whet your appetite so head on over to almost any lobster shack or seafood shanty for the world’s most delicious sandwich, the lobster roll.

Maine Lobster Roll

Lobster is a major component of the state’s economy with 125 million pounds landed in 2013 with a dock value of over $364 million, according to the Maine Lobster Marketing Collaborative. Talk about a lotta lobstah!

The real trick to this sandwich is steaming, not boiling, the lobster. Steaming is preferred since you want the meat nice and tender. If you want to ask your fishmonger to steam and shell the lobster, hey, we won’t tell. This sandwich is all about the lobster so dress the meat with just a little mayo, lemon juice, diced celery, and salt and pepper. Traditionally these sandwiches use New England style split top rolls. They’re hard to find in other parts of the country, in which case a hot dog bun will work just fine. Just cut the sides off. Grill on each side with a bit of butter like you would a grilled cheese, then insert the filling. Serve with a side of cole slaw and some chips or fries. Close your eyes and you can almost smell the salty ocean breeze and hear the waves crashing.

To indulge in all things crustacean, head to the Maine Lobster Festival in Rockland, ME, July 30-August 3, 2014.

Maine Lobster Roll

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 lobsters, 1.5 pounds each, steamed (approx. 4 cups of meat)
  • 1/4 to 1/2 cup mayo
  • 1 teaspoon Dijon mustard
  • Juice from half a lemon
  • 1 rib of celery, chopped
  • Salt and pepper to taste
  • 4 hot dog buns (New England split top style)
  • Softened butter
  • 6-8 Romaine lettuce leaves, washed and dried


Steam lobster for 10 to 12 minutes until shells are bright red. Cool, then pick out meat from tail, knuckles and claws. Keep meat in large chunks, cool in fridge. Mix mayo, mustard, lemon juice, celery, salt and pepper, gently fold lobster meat into dressing. Butter outside of rolls, place on griddle until toasted. Add lettuce leaf to bottom of roll, heap with lobster mixture.