Lobster Roll Recipe – Light and tender lobster takes center stage in this iconic New England favorite! Succulent lobster smothered in a tangy mayonnaise sauce and seasoned with lemon juice, chives, and celery delivers a symphony of flavors. This gourmet feast comes together in just a few minutes and always gets rave reviews!
I first tried lobster rolls on a trip to Maine several years ago. After a refreshing bike ride along the coast, I was excited to try the world-famous lobster roll. And let me tell you, it knocked my seafood-loving socks off!
Cooked to perfection and adorned with a light caress of mayonnaise and a splash of lemon, the lobster roll was the perfect combination of sweet, salty, and tangy. Thanks to its delicious simplicity, I can recreate that crave-worthy flavor right in my own kitchen whenever my taste buds desire. It’s perfect when I’m short on time but still want a 5-star dining experience.
What Is a Lobster Roll?
A lobster roll is made of lobster meat gently tossed with mayonnaise and drizzled with fresh lemon juice. Variants in some parts of New England replace the mayonnaise with butter. It can also include garlic powder, tarragon, chives, salt, and pepper seasonings. The lobster salad is then nestled in a toasted hot dog-style bun for a sinfully delectable lunch or dinner.
Recipe Ingredients
- Lobster – Sweet and tender, lobster meat is the star of this recipe! I prefer to use lobster tails, but any lobster meat works nicely.
- Sauce – Mayo, hot sauce, and garlic powder deliver a delightful tangy creaminess.
- Salad – Celery adds flavor and crunch, while lemon juice and chives kick it up even more.
- Butter – What goes better with lobster than butter?
- New England-Style Buns – Their buttery taste and soft yet sturdy texture create a genuinely drool-worthy sandwich.
How to Make Lobster Rolls
- Cook – Fill a medium size pot with tap water about halfway, then add about 1 teaspoon of salt. Heat the water to a rolling boil and add the lobster tails to the pot. Boil the tails for 5-7 minutes until the shell is bright red. Don’t cover the pot. When ready, carefully remove the lobster tails from the pot using tongs, place them on a board, and let them rest for 5 minutes to allow the meat to absorb the moisture inside the shell.
- Remove the Meat – Cut the lobster shell in half lengthwise and remove the meat from the lobster shell. Cut the lobster meat into ½ inch (1.3 cm) pieces. Pat dry excess moisture off with a paper towel. Set aside.
- Make the Sauce – Add mayonnaise, hot sauce, and garlic powder in a small mixing bowl. Mix well to fully combine, then set aside. (Photos 1-2)
- Butter it Up! – Melt half of the butter in a skillet over medium heat. Add lobster to the pan of melted butter and toss to coat. Cook until just warmed, 2-3 minutes (the lobster is already cooked, so we’re just warming it). Transfer meat with a slotted spoon to the medium bowl. Add the spiced mayo, celery, chives, lemon juice, salt, and pepper, and mix to fully combine. Set aside. (Photos 3-4)
- Toast the Buns – Wipe the skillet clean with a paper towel, and melt the remaining butter over medium heat. Add buns in melted butter on the flat sides and toast for 1-2 minutes or until golden on both sides.
- Assemble – Open buns, place a lettuce leaf, spinach, or mixed veggies inside (if desired place), then top with the lobster-mayo mixture to fill the bun. (Photos 5-6)
- Enjoy! – Sprinkle with fresh chives and serve immediately.
Recipe Variations
- Seafood Swap – This lobster roll recipe works for shrimp, crab, crawfish, and even fish. Yum!
- Veggie Add-Ins – Add chunks of avocado to the salad, or place slices of avocado in the buns. Finely dice sweet red pepper and add it to the salad for crunch and color.
- Skip the Mayo – Omit the mayo and the celery, toss the butter-glazed lobster with your desired seasonings, and serve it warm on the roll. It’s an excellent lunch for chilly days!
- Cut the Carbs – Omit the bun and serve the lobster roll filling recipe on a bed of your favorite greens for a light lunch option.
Tips and Tricks
- Less is more when adding mayonnaise because you want the lobster’s delicate flavor to shine through. Start with 2 tablespoons and increase as needed a little at a time.
- You can use frozen or refrigerated lobster meat instead of fresh meat. In that case, thaw the lobster meat and start preparation from Step 3.
- You can also use a whole lobster, steam it, and use all of it for this recipe instead of just the tail.
Make-Ahead Instructions
Lobster rolls should be assembled right before serving for maximum taste and freshness. That said, you can cook the lobster a couple of days in advance and store the meat in an airtight container in the fridge. Or make the lobster salad 24 hours before and store it in the fridge until you’re ready to assemble.
Serving and Storage Instructions
Leftover lobster rolls? What’s that, you might ask. 😉 But if that happens, you can refrigerate the lobster mixture in an airtight container for up to four days. On the other hand, you can freeze plain, cooked lobster meat in an airtight container for three months.
FAQs
New England-style hot dog buns are unique because they are split in half at the top instead of along the side like regular hot dog buns. This means the buns stand up straight and are easier to prepare and serve.
Regular hot dog buns will work if you can’t find the real deal. Though a French roll would be my second choice.
What do you have available? That will work. The tail is sweet and light with a nice, firm texture. But the claw and knuckle meat are also great options as they have a softer, silkier texture.
What to Serve With Lobster Rolls
Nothing goes better with a New England lobster roll than easy coleslaw or vinegar coleslaw for freshness and crunch. Other fantastic sides are broccoli salad or parmesan-crusted baked asparagus.
More Decadent Seafood Recipes to Try
- Seafood Pasta
- Shrimp Bisque
- Crab Stuffed Salmon
- Fried Red Snapper
- Creamy Scallops
- Southern Seafood Boil
Conclusion
This lobster roll recipe is easy to pull off yet looks and tastes like you spent all day in the kitchen. Do you prefer yours hot or cold? Leave me a comment below and let me know!
Lobster Roll Recipe
Ingredients
- 2 medium lobsters tails (or 1 pound of cooked lobster meat)
- 2 tablespoons mayonnaise
- ¼ teaspoon hot sauce
- ½ teaspoon garlic powder
- ¼ cup celery, finely diced
- ½ tablespoon lemon juice
- 1 tablespoon chives chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 4 New England-style split-top buns
Instructions
- Fill a medium size pot with tap water about halfway, then add about 1 teaspoon of salt. Heat the water to a rolling boil and add the lobster tails to the pot. Boil the tails for 5-7 minutes until the shell is bright red. Do not cover the pot. When ready, carefully remove the lobster tails from the pot using tongs, place them on a board, and let them rest for 5 minutes to allow the meat to absorb the moisture inside the shell.
- Cut the lobster shell in half lengthwise and remove the meat from the lobster shell. Cut the lobster meat into ½-inch (1.3cm) pieces. Pat dry excess moisture off with a paper towel. Set aside.
- Add mayonnaise, hot sauce, and garlic powder in a small mixing bowl. Mix well to thoroughly combine, then set it aside.
- Melt half of your butter in a skillet over medium heat. Add lobster to the pan of melted butter and toss to coat. Cook until just warmed, 2-3 minutes (lobster meat is already cooked, so we're just warming it). Transfer the lobster to a medium bowl with a slotted spoon. Add spiced mayo, celery, chives, lemon juice, salt, and pepper, and mix to fully combine. Set aside.
- Wipe your skillet clean with a paper towel, and melt the remaining butter over medium heat. Add buns to the melted butter, flat sides down, and toast for 1-2 minutes or until golden on both sides.
- Open buns, place a lettuce leaf, spinach, or mixed veggies inside, then top with lobster-mayo mixture to fill the bun.
- Sprinkle with fresh chives and serve immediately.
Tips & Notes:
- Less is more when adding mayonnaise because you want the lobster’s delicate flavor to shine through. Start with 2 tablespoons and increase as needed a little at a time.
- You can use frozen or refrigerated lobster meat instead of fresh. In that case, thaw the lobster meat and start preparation from Step 3.
- You can also use a whole lobster, steam it, and use all of it for this recipe instead of just the tail.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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