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Greenhead's Traditional Maine Lobster Roll
Greenhead Lobster’s claw and knuckle meat is the perfect base for authentic Maine lobster rolls—sweet, tender, and ready to serve. In just minutes, you can mix, toast, and assemble a classic coastal favorite straight from Stonington, Maine.
Ingredients
- 1 lb Greenhead Lobster Claw & Knuckle Meat (thawed, drained, and patted dry)
- ¼ cup mayonnaise (or to taste)
- 1–2 tsp fresh lemon juice
- 1 tbsp finely chopped celery (optional, for crunch)
- Salt & pepper to taste
- 4 New England–style split-top hot dog rolls
- 2 tbsp butter, melted (for toasting rolls)
- Chives, parsley, or paprika for garnish (optional)
- Prep time
- 10 minutes
- Cook time
- 3 minutes
Instructions
- Prep the lobster: Thaw Greenhead Lobster claw & knuckle meat overnight in the fridge or in a sealed bag under cold water. Drain and gently pat dry.
- Mix the filling: In a large bowl, combine lobster meat, mayonnaise, lemon juice, celery (if using), and a light sprinkle of salt and pepper. Toss gently to coat without breaking up the meat.
- Toast the rolls: Brush the outsides of split-top rolls with melted butter and toast on a skillet or griddle until golden brown.
- Assemble: Generously fill each roll with lobster salad. Garnish with fresh herbs or a light dusting of paprika if desired.
- Serve immediately: Enjoy warm, buttery lobster rolls — the most iconic taste of Maine.