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Skip the overpriced restaurant version and make the best lobster rolls at home with sweet lobster meat, a light lemon mayo dressing, warm melted butter, and golden toasted split-top rolls. This easy lobster roll recipe gives you the creamy brightness of a Maine-style roll with the buttery richness people love in a Connecticut-style lobster roll without overpowering the fresh lobster flavor.
Table of Contents
- Kellie’s Note You’re My Lobster
- Ingredients for the best Lobster Rolls
- How to Make a Lobster Roll
- What is a Lobster Roll?
- Maine vs Connecticut Lobster Rolls
- What kind of bread is used for Lobster Rolls?
- Kellie’s Tips for the Best Lobster Rolls
- Best Sides for Lobster Rolls
- How to Make Lobster Rolls In Advance
- Are lobster rolls best served hot or cold?
- Selecting the Best Lobster
- Can I Use Frozen Lobster Meat?
- How Much Lobster Do I Need Per Roll?
- Lobster Roll Recipe
- More Lobster Recipes to Try Next
Kellie’s Note
You’re My Lobster
I spend most of my summers at the beach (or down the shore if you’re Philly local). It’s my favorite place to be when the weather is warm. Nothing beats the salty air and fresh seafood while soaking in the sunshine. I love a good seafood spread.
The beach has the best seafood restaurants from grilled clams and Shrimp Salad to tender crab cakes. There’s something for everyone but my personal favorite is the Lobster Roll. Simple, buttery and amazing.
After trying plenty of lobster rolls on beach trips and at seafood restaurants, I’ve found that the best homemade version keeps things simple: plenty of lobster, just enough mayo to lightly coat it, a little lemon for brightness, and buttery toasted rolls for that classic New England flavor. The lobster should always be the star.
Ingredients for the best Lobster Rolls
- Lobster meat: Fresh Maine lobster is my first choice, but cooked lobster meat or thawed frozen lobster meat also works well. If using frozen lobster, thaw it fully and pat it dry so the dressing does not get watery.
- Mayonnaise: Use just enough mayo to lightly coat the lobster. Too much mayo can overpower the sweet lobster flavor.
- Lemon juice: Adds brightness and balances the richness of the butter and mayo.
- Butter: Melted butter gives the rolls that classic warm, rich lobster roll flavor.
- Split-top rolls: New England-style split-top hot dog rolls are best because the sides toast beautifully in butter.
- Chives: Fresh chives add mild onion flavor without taking over.
- Optional celery: Add finely diced celery if you like a little crunch, or leave it out for a more lobster-forward roll.
- Optional lemon zest: A little lemon zest adds extra brightness without thinning the dressing.
How to Make a Lobster Roll
The secret to the best lobster roll is keeping the lobster lightly dressed, the bun buttery and toasted, and the filling added right before serving.
- Make the dressing. Whisk together the mayonnaise, lemon juice, salt, and pepper.
- Prep the lobster. Cut the lobster meat into large bite-sized chunks. Keep some pieces chunky for the best texture.
- Dress lightly. Gently toss the lobster with the lemon mayo until just coated.
- Toast the rolls. Melt butter in a skillet and toast the rolls until golden brown on both sides.
- Fill the buns. Spoon the lobster salad into the warm toasted rolls.
- Finish and serve. Drizzle with melted butter, sprinkle with chives, and serve immediately.
Do not assemble the rolls too far in advance or the buns can become soggy.
If you like a little crunch, fold in finely diced celery before filling the rolls. A pinch of lemon zest also adds extra brightness. For a more classic lobster-forward roll, skip the celery and keep the dressing simple.
If you’re a fan of crab salad you may want to try these easy Crab Rolls, they’re equally delicious.
What is a Lobster Roll?
A Lobster Roll is a sandwich traditionally found in New England made of a simple Lobster salad stuffed into a toasted roll and drizzled with butter.
They can be served cold, tossed with mayonnaise, or hot with drawn butter, but the more traditional Lobster roll is served simply with melted butter.
This easy Lobster Roll recipes is quick to prepare and uses common kitchen ingredients….other than the lobster, unless you’re super fancy like that.
It’s a great option for a fancy, not fancy dinner if you want to impress.
Maine vs Connecticut Lobster Rolls
There are two main styles of lobster rolls: Maine-style and Connecticut-style.
- Maine lobster rolls are usually served chilled with a light mayonnaise dressing.
- Connecticut lobster rolls are served warm with melted butter and no mayo.
- This lobster roll recipe combines the best of both: chilled lobster lightly dressed with lemon mayo, served in a buttery toasted roll and finished with melted butter.
It’s creamy, buttery, bright, and still simple enough to let the sweet lobster meat shine.
What kind of bread is used for Lobster Rolls?
New England-style split-top buns are ideal because the flat sides toast evenly in butter while the inside stays soft. If you can’t find them, use soft hot dog buns, brioche-style buns, or trim the sides of regular hot dog buns before toasting.
Avoid dry or crusty rolls here. Lobster rolls are best with a soft, buttery bun that lets the lobster filling stand out.
Kellie’s Tips for the Best Lobster Rolls
- Do not overdo the mayo. The lobster should be lightly coated, not covered.
- Use chunky lobster meat. Larger pieces give the rolls a better texture and more restaurant-style feel.
- Pat frozen lobster dry. Extra moisture can water down the dressing.
- Toast the buns in butter. This adds flavor and helps the rolls hold up better.
- Assemble right before serving. This keeps the buns from getting soggy.
- Serve simply. Lobster rolls are best when the lobster stays the focus.
Best Sides for Lobster Rolls
Because lobster rolls are rich, buttery, and lightly creamy, the best sides are simple, crisp, and classic. Think summer cookout favorites that balance the lobster without competing with it.
How to Make Lobster Rolls In Advance
You can prep the lobster filling ahead of time, but wait to assemble the rolls until just before serving.
- Make the lobster salad several hours ahead and store it in an airtight container in the refrigerator.
- Toast the rolls right before serving for the best texture.
- Keep the lobster filling and buns separate so the bread does not get soggy.
- If serving a crowd, set out the lobster salad and toasted rolls separately so guests can build their own.
Assembled lobster rolls are best eaten right away.
Are lobster rolls best served hot or cold?
Lobster rolls can be served hot or cold, and it mostly depends on the style you like best.
- Cold lobster rolls are more Maine-style, with chilled lobster tossed in a light mayo dressing.
- Warm lobster rolls are more Connecticut-style, with lobster served warm in melted butter.
- This recipe lands right in the middle: cool lobster salad with lemon mayo, served in a warm buttery toasted bun and finished with melted butter.
I prefer the lobster salad cold with the warm toasted roll because you get the best contrast of creamy, buttery, and fresh.
Selecting the Best Lobster
Fresh Maine lobster is my favorite for lobster rolls because the meat is sweet, tender, and classic. Whole lobsters are often more cost-effective, and you get a mix of claw, knuckle, and tail meat for the best texture.
You can also use cooked lobster meat, frozen lobster meat, or lobster tails.
- Fresh lobster: Best flavor and texture if you have access to it.
- Cooked lobster meat: A great shortcut that saves time.
- Frozen lobster meat: Works well, but thaw it completely and pat it dry before mixing.
- Lobster tails: Easy to find and simple to cook, though the texture is usually a little firmer than claw or knuckle meat.
For 4 lobster rolls, plan on about 1 pound of cooked lobster meat, or roughly 3 cups. That gives you about 1/4 pound of lobster meat per roll.
Be careful not to overcook lobster. Overcooked lobster can become tough and chewy, so if you are starting with already cooked meat, warm it gently only if you prefer a hot roll.
Can I Use Frozen Lobster Meat?
Yes, frozen lobster meat works for lobster rolls. Thaw it overnight in the refrigerator, then pat it very dry with paper towels before mixing it with the dressing.
This step is important because extra moisture can make the lemon mayo watery and soften the toasted rolls.
How Much Lobster Do I Need Per Roll?
Plan on about 1/4 pound of lobster meat per roll. For 4 lobster rolls, you’ll need about 1 pound of cooked lobster meat, or roughly 3 cups.
If you are cooking whole lobsters, about three 1- to 1 1/2-pound lobsters should give you enough meat for 4 rolls, depending on the season and lobster size.
Lobster Roll Recipe
Equipment
- chef's knife
- cutting board
- spatula
Ingredients
- 3 1-1 1/2 pound lobsters, steamed and meat removed (about 3 cups lobster meat)
- 2 tablespoons good quality mayonnaise
- 1 tablespoon lemon juice
- kosher salt
- fresh ground pepper
- 6 tablespoons melted butter
- 1/4 cup finely chopped celery, optional
- 1/2 teaspoon lemon zest, optional
- 4 New England Style hot dog rolls, you can use regular if you can’t find New England style
- 4 tablespoons chopped fresh chives
Instructions
- Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
- Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat until just lightly coated, being careful not to break up the larger pieces.
- Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
- Open each toasted roll and fill with 1/4 of the lobster salad just before serving. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.
Video
Notes
- Lobster salad can be prepped in advance and stored in an airtight container in the refrigerator. Assemble the lobster rolls right before serving so the buns do not become soggy.
- If using thawed frozen lobster meat, pat it dry before mixing with the dressing. Use just enough mayonnaise to lightly coat the lobster so the sweet lobster flavor stays prominent.
- Store leftover lobster salad in an airtight container in the refrigerator for up to 2 days. Store buns separately and toast fresh before serving.
- To serve warm, gently heat the lobster with melted butter over low heat just until warmed through. Do not boil or overcook, or the lobster may become tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Lobster Recipes to Try Next
If you love Lobster Rolls as much as I do, then I know you’ll love this Lobster Thermidor and this to die for Lobster bisque OR this easy Lobster Mac and Cheese.….OR you can host a big bash and serve them this amazing Lobster Pasta salad.
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The lobster rolls look fantastic with the chive sprinkled on top! If you’re ever in a pinch for lobster meat, you can always go with frozen Claw and Knuckle meat. We think knuckle meat is the sweetest part of the lobster
Recipie looks great and the story is fantastic. I can top a previous comment. My soon to be mother in law had me read the books when we visited one time. As a picky New Englander, technically these are classic lobster salad rolls. Classic lobster rolls are just lobster and butter on a hot dog roll. Sorry you never grow out of the CT/ME lobster roll rivalry even when you move out to the midwest. 🙂
My dad was from the east coast and loved lobster. He would have gone crazy for these. So gorgeous.
This is a great looking lobster roll, yowsa!
I have never had a lobster roll, but I’ve always wanted too. Looks like I don’t have an excuse anymore. 😀
I have read it. It was terrible, but it still hooked me in. And yes, I’ll see the movie. The husband made me go see Die Hard on Valentine’s Day two years ago. It’s payback time. 😉
This lobster roll looks great. I was just thinking the other day how it’s a shame I haven’t had one yet this summer.
I haven’t read the book…but know it’s very popular! LOVE these rolls…they scream of summer!!
I have always wanted to try lobster rolls but have yet to. Yours look delicious, I think I just might have to try them soon now. I also have never read Fifty Shades, despite many of my friends telling me to, it’s just not my thing. I probably won’t see the movie either but I don’t see many movies now a days with a 2 1/2 year old and a 2 month old at home 🙂
It’s not my thing either….I’d rather read David Leibovitz’s new cookbook. 🙂
It looks absolutely delicious and your cole slaw looks fabulous too! I love living in RI and enjoy “lobsta” rolls without the bun. 🙂
I eat a lot of rolls without the roll too. Carbs are not kind to me. 🙂
“Good quality mayo” – haha! I just had to chuckle a little. I love that you included that in the recipe 🙂 The lobster rolls look GREAT!! I don’t think I ever had lobster rolls so I will have to try your recipe!!
I watched the 50 shades trailer last night… not too impressed. I read the first 50 pages of the first book and was just bored lol! The style of writing… not my cup of tea. Funny story – my husbands aunt gave me her copy. Aaaawkard 😉
Oh that IS aaawwkard Rose!
Agh! That’s a bit uncomfortable! 🙂