Traditional Maine Lobster Roll

By: Chef Will Beriau

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5 pounds Maine Lobster meat, cooked and diced
Hellmann’s mayo (or your best mayo) to bind
Black pepper, freshly ground to taste
Salt (may be redundant) to taste
Lemon juice, fresh to taste
1-1 ½ ounces per serving Romaine lettuce, shredded
Basil, chiffonade to sprinkle
Chives, sliced to sprinkle


Combine the first five ingredients as a Maine Lobster salad.

Place on top of roll, about 3 to 4 oz. per roll. Any type of toasted roll, bread, croissant, hoagie, etc.

Add the garnishes and serve.