How To Make Traditional Maine Lobster Rolls


This summer, I’ve had the opportunity to enjoy several lobster rolls during my travels to the Boston area and here at home on the Jersey Shore. I enjoy eating them out, but never thought much about serving them to friends and family. I’m not sure why since they are really the perfect party food. Lobster Rolls can be prepared ahead of time, leaving you free to enjoy your guests. They can also be eaten standing and without a fork and knife making them idea for BBQs, beach parties and picnics. They also don’t require you to stand over a hot grill which is a big bonus given the current heat wave we are experiencing the east coast. So many great reasons to add them to your summer party menu. In hopes of serving them next weekend (this one has been a wash out with rain), I found a great recipe and video from It was created by Chef Wilfred Beriau, a former culinary instructor at Southern Maine Community College and it shows how to make classic Maine Lobster Rolls.  Hope you enjoy, I know I will!


Maine Lobster Rolls


  • 2 Lobster, cooked and picked, 1 ¼ lb.
  • 3-4 Tbsp. Mayonnaise
  •  ¾ tsp. Chives, fresh, finely sliced
  • ½ tsp. fresh lemon juice
  • Salt and ground black pepper to taste
  • 2 Frankfurter rolls, lightly toasted
  • 1 Tbsp. Basil, fresh, chiffonade
  • ¼ cup Romaine, chiffonade (stems removed)


  1. Cut the lobster into medium size dice, and mix with the first four ingredients in a suitable bowl.
  2. Mix the basil and romaine, and divide onto the bottom of each toasted roll.
  3. Divide the lobster mix between the two rolls, place onto a chilled plate, and garnish with the pickle and chips.
  4. Serve with a side of Potato chips and a pickle.

Note: Other garnishes may include cole slaw, French fries, chowder, or anything your guests may prefer.

Recipe courtesy of Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College 

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