Food & Cooking Recipes Appetizers Luke's Lobster Roll Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 4 "The best ingredients don't need much to shine" says Luke Holden, President, Luke's Lobster, New York City about his minimalist lobster roll recipe. We adapted this recipe from his restaurant's cookbook, Real Maine Food. Ingredients 4 tablespoons unsalted butter, divided 4 New England–style split-top buns 4 tablespoons mayonnaise 1 pound cooked lobster meat 4 teaspoons fresh lemon juice 2 teaspoons mixed dried spices (celery salt, oregano, thyme, and ground pepper) Directions With a brush, spread 2 tablespoons butter, melted, on outsides of split-top buns. In a skillet or on a griddle, toast buns over medium until crisp and golden brown on both sides, 3 to 4 minutes. Spread mayonnaise on inside of buns. Divide lobster meat among buns. Mix together 2 tablespoons butter, melted, and lemon juice. Drizzle over lobster, sprinkle with spices, and serve. Rate it Print