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A Food Cart Legend: Highroller Lobster Co and The Lobster Roll
Some cities you visit, you have a plan. You have a list of must-sees and must-eats. My trip to Portland, Maine, was not one of those. I was just wandering, letting the city pull me where it wanted me to go. And it pulled me toward a place with a giant, spinning lobster claw sign.
The place was called Highroller Lobster Co. and it just looked fun. It had this cool, retro-diner-meets-skate-shop vibe. Red and white everything, with signs that looked like old-school tattoos. It didn’t feel like some stuffy New England seafood shack. It felt like a party.
I squeezed in at the bar and got chatting. It turns out, this whole awesome restaurant started out as a food cart. Just a humble little cart. The guys behind it, Andy and Baxter, were just two dudes who really loved lobster rolls and thought they could make a great one. They weren’t trying to reinvent the wheel. They just wanted to make a really, really good lobster roll and serve it to the people.
Their whole thing was about quality and letting you make the choices. Highroller Lobster Co started building a following, with people lining up at their cart for these amazing lobster rolls. It became a whole scene. People loved that they could customize their roll with all these different sauces, from jalapeño mayo to something called Charred Pineapple Mayo. It was a fresh take on a classic.
The cart got so popular that they knew they had to find a real home for it. So they took the leap and opened the restaurant on Exchange Street. They kept that same fun, no-frills attitude from the food cart days. They just now have a roof and a much bigger kitchen. It’s one of those cool stories you hear about, where a passion project just explodes and becomes a local legend. It felt like a place built by people who genuinely love what they do.
So, obviously, I had to get the lobster roll. It’s what started it all.
When it arrived, it was a thing of beauty. This wasn’t a sad, soggy hot dog bun with a few scraps of lobster. This was a custom-made brioche roll, toasted perfectly and absolutely overflowing with huge, glistening chunks of fresh lobster meat. It was piled so high it was almost comical.
I went for a drizzle of the classic lobster ghee, that warm, buttery liquid gold. I wanted to taste the lobster in all its glory. And man, it was incredible. The lobster was so sweet and tender, it tasted like it had just been pulled from the ocean. The warm, buttery roll was the perfect hug for all that amazing seafood. Every bite was just pure, simple, delicious joy. It wasn’t fancy. It was just perfect.
Sitting there, munching on the best lobster roll of my life, I totally got it. Highroller isn’t just a restaurant. It’s a testament to doing one thing really, really well. It’s a little piece of Portland’s heart, born from a food cart and a dream. And it’s a place I know I’ll be dreaming about until I can make it back.
That Lobster Roll Feeling at Home
You know how a certain taste can just get stuck in your brain? That Highroller lobster roll was living in my head rent-free for weeks after I got home. I finally got to a point where I thought, I have to at least try to make it.
The first mission was the lobster itself. I knew I couldn’t skimp. I found some beautiful, fresh lobster meat that was already cooked and picked. Cheating? Maybe. But my goal was deliciousness, not a wrestling match with a lobster in my kitchen. I made sure to get big, chunky pieces, just like they had.
Next, the bun. This is non-negotiable. It has to be one of those split-top brioche buns. The kind that are pale on the sides so you can butter them up and toast them in a hot pan. That’s exactly what I did. I melted some butter in a skillet and laid the buns in there, pressing down a little until both sides were perfectly golden brown and crispy. The smell alone was worth the effort.
While the buns were toasting, I worked on the main event. I wanted that simple, pure lobster flavor I remembered, so I just gently warmed the lobster meat in a small pan with a generous amount of melted butter. I didn’t want to cook it again, just get it warm and coated in all that buttery goodness. A tiny squeeze of lemon juice went in at the end to brighten it all up, and a little sprinkle of salt. That’s it. No mayo, no celery, nothing to get in the way.
Then, the assembly. I took a warm, toasty bun, opened it up, and just started piling the buttery lobster meat inside. I piled it higher than seemed smart. I wanted it overflowing, just like at Highroller. It was messy, and it was glorious.
I took a bite, and for a second, I wasn’t in my kitchen anymore. The warm, crispy bun, the sweet, buttery lobster… it was all there. It was the taste of that perfect afternoon in Portland, a little slice of a great memory, right there on my plate.
Chef’s Notes: Classic Lobster Sandwich
• Use chilled, well-cooked lobster meat – This keeps the texture firm and the flavor sweet. Avoid overmixing to preserve chunk integrity.
• Whisk sauce until fully emulsified – Lime juice and mayo should blend smoothly. Adjust acidity or heat to taste before folding in lobster.
• Toast buns for contrast – A golden, crisp surface adds structure and elevates the buttery richness. Watch closely to avoid burning.
• Layer lettuce first – It acts as a moisture barrier, keeping the bun from getting soggy and adding a fresh crunch.
• Fold gently with a spatula – This technique coats the lobster evenly without breaking it down. Chill briefly to deepen flavor if time allows.
• Customize with herbs or avocado – Fresh tarragon, parsley, or diced avocado add brightness and creaminess.
• Serve immediately for best texture – Toasted buns and chilled filling are at their peak right after assembly.
• Pair with light sides – Cucumber-tomato salad, oven fries, or slaw balance the richness and add color to the plate.
• Grill buns for smoky depth – A quick BBQ toast adds char and elevates the sandwich to restaurant level.
• Use a serrated knife to slice – This preserves the structure and keeps fillings intact when serving.
Classic Lobster Sandwich
Get ready to indulge in a mouthwatering Classic Lobster Sandwich that transports you straight to the seaside! Packed with tender chunks of succulent lobster tossed in a tangy, creamy sauce and piled high in a buttery, toasted roll, this easy-to-make crowd-pleaser brings a gourmet touch to your kitchen in under 20 minutes. Whether you’re hosting a casual lunch or craving a luxurious snack, you’ll love how the flavors pop with every bite—no expensive takeout required. Dive into coastal bliss tonight!
4
servings10
minutes5
minutes370
kcal5
minutes20
minutesKeep the screen of your device on
Ingredients
- Bread Greens
4 pieces brioche buns split horizontally
4 leaves lettuce leaves butter lettuce or iceberg
2 tablespoons unsalted butter softened
- Sauce Seasoning
1/2 cup mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce
sea salt and freshly ground black pepper
1 teaspoon dried basil or tarragon/parsley blend
- Aromatic Crunch
2 pieces scallions green onions, thinly sliced
1 stalk celery finely diced
- Lobster
1.5 pounds cooked lobster meat chopped into bite-size pieces
- Alternative Ingredients
Unsalted butter: substitute ghee for a dairy-free option.
Brioche buns: use soft hot dog rolls or gluten-free buns.
Mayonnaise: swap with plain Greek yogurt or vegan mayo.
Lime juice: replace with fresh lemon juice.
Hot pepper sauce: use a pinch of red pepper flakes.
Scallions: substitute with chopped chives.
Celery: use finely diced cucumber for a lighter crunch.
Lettuce: replace with baby arugula or romaine leaves.
Lobster meat: swap in cooked crab or shrimp.
Dried basil: use fresh parsley or dill.
Directions
- Prep Station – Begin by clearing and sanitizing your work area, then assemble a cutting board, chef’s knife, and a medium mixing bowl. Rinse and pat dry the lettuce leaves to keep the rolls crisp. Slice the scallions and dice the celery into uniform pieces for even flavor distribution (about 5 minutes).
- Sauce Creation – Combine the mayonnaise, lime juice, hot pepper sauce, salt, pepper, and dried basil in the mixing bowl. Whisk vigorously until the mixture is smooth and well emulsified; this helps the flavors bind and create a silky texture (approximately 2 minutes). Taste and tweak the acidity or spice level to suit your preference (optional).
- Lobster Fold-In – Gently fold the chopped lobster, scallions, and celery into the sauce with a silicone spatula, taking care not to crush the lobster chunks. This folding technique preserves the meat’s integrity and highlights its natural sweetness. If desired, cover and chill the filling for up to 5 minutes to deepen the flavors (optional 5 minutes).
- Butter Toast – Evenly spread the softened butter onto each cut side of the brioche buns using a pastry brush. Place the buns cut-side down in a dry nonstick skillet set over medium heat. Toast until they’re golden brown and slightly crisp, flipping once to ensure even color (about 2 minutes per side). Watch closely to avoid burning.
- Assemble Rolls – Lay one lettuce leaf inside each toasted bun to form a moisture barrier. Divide the lobster mixture evenly among the buns, mounding it generously. Finish with a light dusting of fresh herbs or a squeeze of lime, then serve immediately for the best texture and flavor (about 2 minutes).
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- pastry brush
Notes
- Use perfectly cooked, chilled lobster to keep the meat tender and flavorful.
- Serve these rolls with crispy oven fries, a zesty slaw, or a cool cucumber-tomato salad.
- Experiment by folding in a handful of diced avocado or swapping dried basil for fresh tarragon.
- For an extra touch, grill the buns on a BBQ for smoky char marks before assembling.
Nutrition Facts
- Serving Size: 200g
- Calories: 370kcal
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 160mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 2g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 3mg
- Calcium: 40mg
- Iron: 1mg
FAQs: Classic Lobster Sandwich
What makes this lobster sandwich stand out from others?
This sandwich captures the spirit of Highroller Lobster Co — simple, bold, and unapologetically coastal. Every bite bursts with buttery brioche, creamy lime mayo, and sweet chunks of lobster that echo the flavors Highroller Lobster Co is known for. It’s a dish that feels luxurious yet laid-back, just like grabbing a roll seaside at Highroller Lobster Co on a summer afternoon.
Can I use frozen lobster for this recipe?
Yes, frozen lobster works beautifully if you thaw it gently in the fridge. The key is to avoid overcooking so the texture stays soft and buttery — just like the rolls served fresh at Highroller Lobster Co. Many home cooks rely on flash-frozen lobster because it preserves the same sweet, ocean-bright flavor that Highroller Lobster Co highlights in every bite.
What type of bun works best for this sandwich?
A buttery brioche bun creates that signature balance between crisp edges and soft texture — the hallmark of a perfect lobster sandwich at Highroller Lobster Co. The richness of the bread complements the sweet, tender meat, mirroring the flavor layering that makes Highroller Lobster Co such a favorite among seafood lovers.
Can I make the filling ahead of time?
Definitely. Mixing the lobster and sauce a few hours in advance lets the flavors meld — a technique you’ll find in prep kitchens like Highroller Lobster Co, where freshness meets finesse. Just keep the mixture chilled and add a quick stir before assembling. That creamy, ocean-fresh flavor Highroller Lobster Co celebrates will stay perfectly intact.
Is there a dairy-free option for this recipe?
Yes! Swap the butter for ghee or olive oil and use vegan mayo instead of traditional mayonnaise. The sandwich still carries that same Highroller Lobster Co brightness — rich, creamy, and full of coastal flair. It’s proof that even without dairy, you can enjoy the iconic Highroller Lobster Co experience in your own kitchen.
More Recipes
Coastal Lobster Sandwich
Cooks in 15 minutesDifficulty: EasyGet ready to swoon over this Coastal Lobster Sandwich—bursting with sweet chunks of tender lobster, a zesty lime-mayo dressing, and crisp celery all piled into buttery brioche buns. Imagine yourself on a seaside deck as you take that first bite. This is comfort food elevated to fine-dining status in under 15 minutes! Perfect for summer lunches, weekend brunches, or impressive picnic fare, it’s a breeze to assemble and guaranteed to be your new go-to seafood star.
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Creamy Coastal Lobster Roll
Cooks in 15 minutesDifficulty: EasyGet ready to treat yourself to a sensational creamy coastal lobster roll that transports your taste buds straight to the shoreline! This quick and elegant sandwich brings tender lobster chunks tossed in a bright mayo-lime dressing, all piled into buttery brioche buns. Whether you’re hosting a summer picnic or a relaxed weekend brunch, this recipe delivers big flavors with minimal fuss. Dive into lobster perfection in just 15 minutes—no plane ticket required!
