The ultimate New England classic—succulent lobster meat lightly dressed in mayo, stuffed into a buttery toasted roll. Pure coastal perfection!
Ingredients (Makes 2 Rolls)
For the Lobster Filling
- 1 lb cooked lobster meat (claw, knuckle & tail meat), chopped
- 2 tbsp good-quality mayonnaise (Hellmann’s or Duke’s)
- 1 tsp fresh lemon juice
- 1 tbsp melted butter
- 1 rib celery, finely diced (optional)
- 1 tbsp fresh chives, chopped
- ¼ tsp sea salt
- Pinch of black pepper
- Dash of hot sauce (optional)
For the Rolls
- 2 New England-style split-top hot dog buns (Brioche or Martin’s Potato Rolls work too)
- 2 tbsp butter, softened
For Serving
- Lemon wedges
- Old Bay seasoning or paprika
- Butter lettuce (optional)
Step-by-Step Instructions
1. Prepare the Lobster Meat
- If using live lobsters:
- Boil 2 (1¼-lb) lobsters for 8-9 mins, then shock in ice water.
- Pick meat, chop into ½-inch pieces (keep some chunks).
- If using pre-cooked:
- Thaw (if frozen) and pat dry.
2. Make the Dressing
- In a bowl, gently mix:
- Lobster meat
- Mayonnaise
- Lemon juice
- Melted butter
- Celery (if using)
- Chives, salt, pepper
- Fold lightly—don’t overmix (lobster should shine).
- Chill 15-30 mins to let flavors blend.
3. Toast the Buns
- Heat a skillet over medium-low heat.
- Spread butter on outside surfaces of buns (top & sides).
- Toast cut-side down first, then flip to crisp the buttered sides until golden (~2 mins per side).
4. Assemble the Rolls
- Line buns with lettuce (optional).
- Pile lobster filling high into each bun.
- Sprinkle with Old Bay or paprika.
5. Serve Immediately
- Garnish with lemon wedges and extra chives.
- Serve with salt & vinegar chips or clam chowder.
Pro Tips for the Best Lobster Roll
🔹 Fresh lobster is best, but high-quality frozen works too.
🔹 Don’t overdress—mayo should bind, not drown the meat.
🔹 Butter-toasted buns are non-negotiable for authenticity.
🔹 Connecticut-style alternative: Skip mayo, toss lobster in warm butter.