Lobster Roll Recipe

5 from 8 votes

The perfect Lobster Roll made with simple ingredients for a fresh taste of New England wherever you are.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Servings: servings

Author: Kellie

Cost: $30

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

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.

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.