Lobster Roll Recipe

Lobster rolls are a classic coastal dish made with tender, sweet lobster meat served in a buttery, toasted bun. Whether prepared Maine-style with mayo or Connecticut-style with warm butter, these rolls offer a delicious taste of summer in every bite.

Why You’ll Love This Recipe

Lobster rolls are luxurious yet simple, highlighting the natural flavor of fresh lobster with minimal ingredients. They’re quick to prepare, perfect for warm weather, and always a crowd-pleaser. The rich, buttery bun combined with lightly dressed lobster meat makes this a refreshing and satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked lobster meat (claw, knuckle, and tail pieces)
• Mayonnaise
• Unsalted butter
• Lemon juice
• Salt and black pepper
• Celery (finely diced, optional)
• Chives or scallions (chopped, optional)
• New England-style split-top hot dog buns
• Additional butter (for toasting the buns)
• Lemon wedges (for serving)

directions

1. In a bowl, gently mix the lobster meat with mayonnaise, lemon juice, salt, and pepper. Add celery or chives if using.
2. In a skillet over medium heat, melt butter and toast the sides of the buns until golden brown.
3. Fill each bun generously with the lobster mixture.
4. Serve immediately with lemon wedges and your favorite sides.

Servings and timing

This recipe makes 4 lobster rolls.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

• Connecticut-style: Skip the mayo and toss lobster meat with warm melted butter before stuffing the buns.
• Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the mayo mix.
• Herbaceous: Add fresh tarragon or dill for a fragrant twist.
• Avocado blend: Mash avocado with the lobster instead of using mayo for a creamy, dairy-free option.
• Lettuce-lined: Add a crisp romaine leaf inside the bun for freshness and texture.

storage/reheating

Lobster rolls are best assembled just before serving.
To store:

• Keep the lobster mixture in an airtight container in the refrigerator for up to 2 days.
• Toast buns and assemble rolls just before serving for best texture.

Do not freeze. Avoid reheating lobster, as it can become rubbery.

FAQs

What type of lobster meat is best?

Claw and knuckle meat are tender and flavorful, but tail meat also works. A mix of all three is ideal.

Can I use frozen lobster?

Yes, thaw completely and drain excess moisture before mixing.

How much lobster per roll?

About 4 ounces of lobster meat per roll is standard.

Are lobster rolls served hot or cold?

Maine-style is served cold with mayo; Connecticut-style is served warm with butter.

What buns should I use?

New England-style split-top hot dog buns are traditional, but any soft bun will work.

Can I make the filling ahead of time?

Yes, prepare the filling up to a day ahead and refrigerate until ready to serve.

What can I serve with lobster rolls?

Chips, coleslaw, pickles, or corn on the cob pair well.

Is mayonnaise required?

No, you can use butter for a Connecticut-style roll or avocado for a mayo-free option.

Can I add other seafood?

Yes, a mix of lobster and shrimp or crab can be used if needed.

Are lobster rolls gluten-free?

They can be made gluten-free using gluten-free buns.

Conclusion

This Lobster Roll Recipe brings the fresh, buttery flavors of the seaside right to your kitchen. Whether you prefer the creamy chill of a Maine-style roll or the warm richness of a Connecticut-style version, this simple yet indulgent sandwich is the perfect way to enjoy fresh lobster any time of year.

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