American · Main · Medium
Lobster Roll
Sweet chunks of lobster lightly dressed with mayo and lemon, piled into a buttery toasted split top bun. New England summer in a sandwich.
The whole recipe in 60 seconds
Lobster Roll, in 5 ideas
- Split top buns are the traditional choice because their flat sides toast up buttery and crisp.
- Less mayo is more. The lobster should shine, not swim.
- Chill the lobster salad before serving. A warm lobster roll is a sad lobster roll.
- A pinch of celery seed is a classic New England addition if you have it.
- Do not overmix or the lobster chunks break down into mush.
What you need
Ingredients
- 1.5 lbs cooked lobster meat, cut into chunks
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp finely diced celery
- 1 tbsp chopped chives
- Salt and pepper to taste
- 4 split top hot dog buns
- 4 tbsp butter, melted
- Lemon wedges for serving
How to make it
Directions
- If using live lobsters, steam them 8 to 10 minutes until bright red, then cool and pick the meat. Otherwise use pre cooked lobster meat.
- Gently toss the lobster chunks with mayonnaise, lemon juice, celery, and chives. Season with salt and pepper. Chill 15 minutes.
- Brush the outside of each bun with melted butter.
- Toast the buns in a skillet over medium heat until golden on both flat sides, about 2 minutes.
- Fill each bun generously with the lobster salad. Serve with lemon wedges.
Frozen lobster meat from the seafood counter is far cheaper than live lobsters and works great here. Thaw overnight in the fridge and drain well.