Lobster Roll
intro
Sweet tender chilled lobster tossed in light lemon-mayo, stuffed into buttery toasted split-top buns: the iconic, beloved coastal New England summer sandwich.
Ingredients
Steps
Prep lobster chunks
If using whole cooked lobsters, crack shells and pick out all meat, discarding any cartilage and hard shell fragments; cut meat into uniform 2.5cm (1 inch) chunks, reserving small whole claw pieces for texture. Pat meat very gently with paper towel to remove excess brine that would thin the dressing, then transfer to a medium mixing bowl.
Mix lobster filling
To the bowl of lobster, add 80ml (1/3 cup) full-fat mayonnaise, 50g finely diced stringless celery, 30ml fresh squeezed lemon juice, 15g finely chopped chives, 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 1/4 tsp Old Bay seasoning. Toss very gently with a silicone spatula to coat all lobster pieces evenly, taking care not to break up large chunks, then chill in the refrigerator for 10 minutes while preparing the buns.
Butter split buns
Lay 4 New England-style split-top buns flat, and brush the two outer cut white sides of each bun evenly with all 113g (8 tbsp) melted unsalted butter, covering the full surface from top to bottom for even toasting. Do not butter the inner split pocket where the lobster filling will sit, to avoid sogginess.
Toast buttered buns
Heat a large cast iron skillet or flat griddle over medium heat, reaching a surface temperature of 175C (350F). Place buttered buns cut-side down on the hot surface, and toast for 2-3 minutes until the outer surface is deep golden brown and crispy, with no pale soft spots remaining. Flip buns briefly to warm the inner split pocket for 15 seconds, then transfer to a clean plate.
Fill toasted buns
Remove lobster filling from the refrigerator, and spoon 170g (approximately 6 oz) of filling evenly into each toasted bun, mounding it slightly so chunks of lobster are visible peeking out of the top of the split. Do not press the filling down tightly, as compaction will crush the lobster and make the bun soggy.
Garnish and serve
Sprinkle the top of each filled roll with a pinch of extra chopped chives and a light dusting of Old Bay for garnish, and serve within 5 minutes of assembling to keep buns crisp and lobster perfectly chilled. Pair with dill pickle spears and salted potato chips for a classic serving.
Tips
2.Do not over-mix the lobster filling, as heavy stirring will break tender lobster chunks into small bits and create a mushy, overly creamy consistency instead of distinct, juicy lobster pieces.
3.If New England-style split-top buns are unavailable, use regular top-split hot dog buns and trim 6mm (1/4 inch) off the two outer rounded sides to create flat surfaces for even buttering and toasting.
OMG, this is exactly the lobster roll I grew up eating on family trips to Cape Cod! No weird extra stuff like celery overload or too much mayo, just that perfect buttery toasted bun and sweet lobster meat. I made these for our backyard cookout last weekend and every single person asked for the recipe. SO good, 10/10.
Game changer, y’all. I always thought lobster rolls were fancy restaurant food I could never pull off at home, but this was so easy! 25 minutes total, no fancy equipment, and my teenage sons devoured two each before I even got my first bite. Served with coleslaw and potato chips for our Father’s Day early dinner, will be making these all summer long.
Quick, easy, and a total hit at my kid’s end-of-school potluck! I prepped the lobster filling the night before and just toasted the buns right before serving, which made the whole thing so low-stress. Even the picky eaters came back for seconds. Will absolutely add this to my regular summer rotation.
Wait, hold on — is it heresy to add a tiny pinch of old bay to the filling? I know classic New England is supposed to be simple, but I love that little extra kick. Tried this recipe as written first, and it’s perfect, just curious if anyone else tweaks it a little.
Made this for my wife’s birthday dinner since she’s been craving lobster rolls ever since our trip to Boston last fall. She said it tasted exactly like the ones we got at that little seaside shack! The only swap I made was using brioche buns because my grocery store was out of the traditional split-top hot dog buns, and it still worked great.
Brought these to my neighborhood block party on Saturday and people were lined up for them! I was worried the lobster would be too pricey for a crowd, but I stretched it with a little extra chopped butter lettuce (don’t @ me) and it was still totally delicious and felt fancy without breaking the bank. 10/10, easy to transport, no messy serving needed.
Bro, this is so much better than the overpriced lobster rolls they sell at the beach stands here in SoCal. I used lobster I caught on my last diving trip, followed the recipe exactly, and my roommates lost their minds. Only thing is I put a little too much lemon juice on the first batch, don’t do that, go light!
My grandkids beg for these every time they come to visit! I’ve been making lobster rolls for 50 years, and this recipe is spot-on for the classic version I remember from my childhood trips to Rhode Island. No fussy add-ins, just that perfect creamy lobster on a buttered toasted bun, absolute perfection.
These are perfect for quick weeknight meals! I made a big batch of the lobster filling on Sunday, kept it airtight in the fridge, and was able to throw together a roll in 2 minutes flat for dinner after work all week. Held up way better than I thought it would, no sogginess, just as good as day one. Definitely a new summer meal prep staple.