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  • 4 (1 to 1 1/4 pound) lobsters
  • 5 tablespoons mayonnaise
  • 1/8 teaspoon Freshly ground black pepper,
  • 4 hot dog rolls
  • 2 to 3 tablespoons softened butter


  1. Place lobsters head first in a large pot of boiling water. Boil with the lid slightly ajar 9 to 10 minutes or until lobsters are bright red. Transfer to a large bowl of ice water to stop the cooking and cool 2 to 3 minutes. Remove the meat from the shell and cut into 1/2-inch pieces.  (You'll have about 2 cups).
  2. Combine mayonnaise and pepper with lobster and refrigerate.
  3. Generously butter inside surfaces of rolls; spread outside sparingly. Heat a skillet over medium and add opened rolls, inside facing down. Toast 1 to 2 minutes or until golden. Turn and toast outsides until lightly golden.
  4. Fill rolls with chilled lobster salad and serve immediately.
Recipe by Marge Perry.

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The recipe was originally published as Maine Lobster Roll on

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