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How To Make A Chicago-Style Lobster Roll
Mark MurrellWe all love a good lobster roll recipe, what’s there not to like - buttery bun, chilled lobster, light mayo, you know, the unforgettable comfort seafood.
But what if that lobster roll took a detour through Chicago? That’s why we set out to reimagine the classic New England lobster roll with a bold, Midwestern twist.
Enter: The Chicago-style lobster roll. It’s creamy, it’s saucy, it's messy in the best way.
We all know of Chicago’s culinary heritage, we borrowed from Chicago’s legendary hot dogs and Italian beef to briny giardiniera and deep-dish pizza, and let those bold, tangy, savory elements crash right into our sweet, wild-caught Maine lobster. And turns out it is bold and it absolutely slaps.
It’s what happens when Maine lobster meets Midwest swagger.
Building the Roll
Let’s learn how to make an impressive Chicago-style lobster roll. Here’s what you’ll need:
Ingredients:
- 1 lb fresh Maine lobster meat
- 2–3 tbsp giardiniera (hot or mild)
- 2 tbsp garlic aioli or mustard-based dressing
- Pickled red onions
- Poppy seed or grilled garlic hoagie rolls
- Chopped celery or scallions (optional)
- Sport peppers or celery salt (for garnish)
Step-by-Step Cooking Instructions
Bringing this bold lobster roll to life is easier than you think. Just follow these simple steps and get ready to impress.
Step 1: Prep the Lobster
Steam the lobster for 7–8 minutes if raw, then roughly chop. Let it cool slightly so it stays tender and juicy.
Step 2: Make the Mix
In a bowl, gently toss the lobster with garlic aioli, diced giardiniera, and chopped herbs. Don’t overmix, keep those chunks!
Step 3: Toast the Bun
Butter your roll and grill it until golden and crisp on the edges. A toasted bun makes all the difference.
Step 4: Assemble
Spoon the lobster mix into the bun. Top with pickled onions, sport peppers, and a dash of celery salt.
Step 5: Optional Twist
Add a slice of sharp provolone or a drizzle of mustard vinaigrette for extra flavor.
And there you have it: Chicago meets Maine in one unforgettable bite.
This roll is bold, briny, buttery, and built to stand out. Whether you're cooking for a crowd or just treating yourself, this mashup brings big flavor with minimal fuss. Grab your kit, fire up the pan, and bring some Windy City attitude to your next lobster night.
Serving Suggestions & Pairings
If you’re serving this Chicago-style lobster roll at a gathering, pair it like a pro. We usually go for:
Sides:
- Thick-cut or crinkle-cut fries.
- Dill pickles for the kick.
- Elote-style corn on the cob for a fun twist
Drinks:
- An ice-cold local Chicago craft brew for the traditional taste
- Dirty Martini for timeless class, loved by all
- Sparkling water with lemon or a grapefruit-based mocktail
- Or the iconic Lobster Bloody Mary
Serve on a rustic wooden board for a Posh or wrap it in butcher paper for that street food vibe. Bonus points for adding a Chicago flag toothpick, a little nod to the roll’s inspiration.
Why This Roll Stands Out
This isn’t just a lobster roll. It’s a lobster remix, a Midwest-meets-Maine culinary crossover that brings out the best in both regions.
You’ve got the ocean-fresh flavor of our wild-caught Maine lobster, layered with the salty, spicy, tangy hits of a Chicago-style sandwich. All in one incredible bite.
Bold. Indulgent. And totally unforgettable.
Sourcing the Star Ingredient: Maine Lobster
Of course, no amount of Giardiniera can save a roll if the lobsters themselves are not top-tier. We realize that, and that’s why we don’t compromise. We go straight for the best: wild-caught Maine lobster from the cold, pristine waters off the Maine coast.
Sweet. Tender. Ocean-kissed.
At Get Maine Lobster, we partner directly with local lobstermen who’ve been hauling in the good stuff for generations. No middlemen. No shortcuts. Just straight-up, sea-sweet lobster, shipped ice-cold from our coast to your kitchen.
Whether you’re a Windy City native, a backyard BBQ hero, or just someone who appreciates bold food done right, we’ve made it easy to bring this beast to your kitchen.
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