McLoons Lobster Roll Recipe

While this lobster roll recipe produces a classic cold lobster roll with mayo, McLoons Lobster Shack in South Thomaston, Maine, (home of the winning roll in the Yankee Magazine 2017 Great Lobster Roll Adventure) is happy to serve your roll with hot butter or, as we prefer, half butter and half mayo (a handy trick achieved by simply cutting the roll in two). If you do opt for a buttered roll, take general manager Bree Douty’s advice: “It’s easy to overcook lobster when you reheat it for a hot buttered roll, so keep the butter very hot right up until you begin serving. Also, while it’s important to keep the meat cold when you store it, be sure to let it sit at room temperature long enough to take the chill off before using it in a roll.”

If you choose to buy precooked lobster meat, caveat emptor. “Many markets sell only knuckle and claw meat,” Douty says. “Visit your local seafood market and ask for tail meat too. If it’s not available, you can always buy live lobsters and pick the meat yourself, which will ensure the freshest experience.” See How to Cook a Lobster the McLoons Way.