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!

Course Lunch, sandwich

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 213kcal

Author Imma

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.

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.

Nutrition