Lobster Roll Recipe
Homemade lobster rolls with chilled lobster, a light mayonnaise dressing, celery, lemon and chives in butter-toasted split-top buns.
Contains: Shellfish · Egg · Milk · Wheat
Lobster is shellfish; mayonnaise normally contains egg, butter contains milk and the buns contain wheat. Packaged mayonnaise and buns vary, so check the labels of the products you use if allergens are a concern.
WHY IT WORKS
Why This Recipe Works
01
Keep the Lobster the Focus
A modest amount of mayonnaise coats the lobster without burying its flavor, while lemon, celery and chives add brightness and crunch.
02
Toast the Bun in Butter
Browning the flat sides of split-top buns gives each roll a crisp, buttery exterior while the center stays soft enough to hold the filling.
03
Fold, Don’t Mash
Gently folding the dressing through bite-size lobster pieces keeps the meat chunky instead of breaking it into a dense salad.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Lobster Filling
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Tools
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- Rolls
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Tools
Method
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Put the cooked lobster meat in a medium bowl. If it looks wet, pat it dry with paper towels first so the dressing stays light rather than watery.
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Add the mayonnaise, celery, lemon juice, chives, salt and black pepper. Fold gently until the lobster is lightly coated, keeping the pieces as intact as possible. Cover and refrigerate while you toast the buns.
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Heat a large skillet or griddle over medium heat. Spread the softened butter over the two flat outer sides of each split-top bun. Toast for about 2 to 3 minutes per side, until evenly golden and warmed through.
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Divide the chilled lobster filling among the warm toasted buns and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Mix the lobster filling, cover it and refrigerate it for up to 24 hours. Keep the buns unbuttered and untoasted until serving, then toast and fill them at the last minute.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace2 tablespoons (tbsp) unsalted butter, softened
With2 tablespoons (tbsp) unsalted plant-based butter, softened
Replace30 grams (g) unsalted butter, softened
With30 grams (g) unsalted plant-based butter, softened
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use fully cooked, well-chilled lobster meat and pat it dry before mixing. A combination of claw, knuckle and tail meat gives a good balance of tender pieces and larger chunks, but any cooked lobster meat works.
Useful Substitutions
Finely sliced scallion can replace the chives. If split-top hot dog buns are unavailable, use regular soft hot dog buns and butter-toast the cut sides instead.
INGREDIENT QUALITY
Quality Note
Keep the lobster pieces fairly large and pat them dry before dressing. Too much moisture or vigorous mixing can turn a chunky lobster filling into a wet, broken-up salad.
SPEND LESS
Cost-Saving Tip
Frozen cooked lobster meat can be good value when fresh cooked lobster is expensive. Compare the price by drained weight, thaw it in the refrigerator and pat it dry before using.
COOKING TIPS
Tips
Dry the Lobster Well
Excess water dilutes the dressing and can make the buns soggy. Drain thawed or refrigerated lobster thoroughly and pat it dry before mixing.
Dress Lightly
Start with the measured mayonnaise and fold gently. The filling should look lightly coated rather than creamy enough to hide the lobster.
Toast Both Flat Sides
Keep the skillet at medium heat so the butter browns the buns evenly without scorching before the centers have warmed through.
Fill at the Last Minute
Keep the lobster filling chilled and spoon it into the warm toasted buns just before serving so you get a clear contrast of temperatures and textures.
MAKE IT LAST
Storing & Freezing
Storing
Keep the lobster filling refrigerated in a covered container and use it within 3 to 4 days. Store the buns separately and toast them only when you are ready to serve.
Freezing
The mayonnaise-dressed filling does not freeze well. If needed, freeze cooked undressed lobster meat in an airtight container and use it within about 3 months for best quality, then thaw it in the refrigerator before mixing.
ESTIMATED PER SERVING
Nutrition
1 lobster roll
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Lobster Roll FAQs
What lobster meat is best for lobster rolls?
A mix of claw, knuckle and tail meat gives the filling varied texture, but any fully cooked lobster meat works. Keep the pieces fairly large so the lobster remains the main feature of the roll.
Can I use frozen cooked lobster meat?
Yes. Thaw it in the refrigerator, drain it thoroughly and pat it dry before adding the dressing. Excess moisture can thin the mayonnaise mixture and soften the buns.
Is this a Maine-style or Connecticut-style lobster roll?
This is a Maine-style lobster roll: the lobster is served chilled with a light mayonnaise dressing in a butter-toasted bun. Connecticut-style rolls are usually served warm with butter instead of mayonnaise.
Can I make lobster rolls ahead of time?
You can mix and refrigerate the lobster filling up to 24 hours ahead. Toast the buns and fill them just before serving so the bread stays crisp on the outside instead of absorbing moisture from the filling.
How much lobster should I use per roll?
This recipe uses 1 pound (lb) of cooked lobster meat for four rolls, which works out to about 4 ounces (oz) of lobster per serving before the dressing is added.
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