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Maine lobsters are used in Gordon Ramsay's lobster roll recipe. More meat than a lobster is packed into this New England summer classic. A huge appeal is the contrast between the cold, creamy lobster salad (not to be confused with a Connecticut lobster roll, served warm and dressed with drawn butter) and the warm, toasted bun.

In contrast with the rich lobster, finely chopped celery and scallions provide crunch and a crisp vegetable note. In place of celery, cucumbers make a cool, refreshing substitute.

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Additional Ingredients for Your Lobster Rolls
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In addition to the tail, claw, and knuckle meat from one or two 1 1/4 lb lobsters cut up into small pieces, you will need:

1-2 tablespoons mayonnaise (in other words, one tablespoon per lobster)
Pepper (optional)
Salt (optional) - Sea salt is best
1-2 medium stalks of celery, finely diced (optional)
2 New England-style hot dog rolls (they're split along the top - we call them "top-loaders"). If you live outside of New England and can't find these, take a regular hot dog bun and slice off the crust on the bottom and top so that it resembles a New England roll
2 - 4 tablespoons of softened butter
4 lemon wedges
Potato chips or French fries and pickle for serving (optional)

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