This lobster roll recipe is fresh lobster chunks tossed in a mixture of mayonnaise, lemon juice and herbs, then served in toasted, buttered buns. A New England classic that’s easy to make and always gets rave reviews!
You can never go wrong with fresh seafood, whether it’s a shrimp boil, hot crab dip or these super delicious lobster rolls. Lobster sandwiches are the absolute best way to showcase this succulent seafood variety!
There’s nothing better than a lobster roll, that combination of creamy lobster salad on a buttery bun just can’t be beat! My version takes just minutes to put together, and is always a big hit.
You can use live lobsters or pre-cooked lobster for this recipe. To cook live lobsters, place 3 inches of salted water in a pot and bring it to a boil. Add the lobsters, cover the pot, then cook for 7-8 minutes for a 1 1/4 pound lobster. Remove the lobsters from the water, then let them cool and remove the tail and claw meat from the lobsters. Cut the meat into 3/4 inch pieces and you’ll be ready to proceed with the recipe.
If you’re cooking lobster tails, you can steam them, or roast them in the oven. Broil the lobster tails for 10 minutes or until the flesh is red and opaque. Let the tails cool, then dice the meat to use in your sandwiches.
HOW DO YOU MAKE A LOBSTER ROLL?
Place cubes of lobster meat in a bowl along with mayonnaise, lemon juice, celery, chives, salt and pepper. Gently mix the lobster with the seasonings until it’s well combined. Spread butter on the outside of split top hot dog buns, then toast the buns in a pan on the stove. Place a lettuce leaf into each bun, then mound the lobster mixture on top. Add a sprinkle of chives if desired, then serve immediately.
TIPS FOR THE PERFECT SANDWICHES
- The lobster salad can be stored in the refrigerator for up to 8 hours before you plan to serve it.
- This recipe is most authentic when split-top hot dog buns are used. If you can’t find split-top buns, feel free to use regular hot dog buns or even french rolls.
- I like to serve my sandwiches with lettuce in them, but you can omit the lettuce if you just want pure lobster!
- Any type of lobster will work for this recipe. While Maine lobster is the classic variety used, rock lobster will also work just fine.
- Feel free to use lobster claw meat, tail meat, or a combination of the two.
- I recommend using fresh lobster, but frozen lobster will also work. Just be sure to thaw it completely before you cook it.
LOBSTER ROLL VARIATIONS
This sandwich recipe is absolutely delicious as-is, but you can change up the ingredients to customize it to your tastes.
- Connecticut Style: Instead of making a cold sandwich, toss warm chunks of lobster with melted butter, parsley and salt and pepper.
- BLT: Add cooked strips of bacon and sliced tomato to the sandwiches.
- Avocado: You can add chunks of avocado to the lobster salad, or place slices of avocado into the buns.
- Spicy: Add hot sauce or sriracha sauce to taste.
- Seafood: Mix in shrimp and crab with the lobster.
MORE FABULOUS SEAFOOD RECIPES
- 1 1/2 pounds cooked lobster meat approximately 3 1/2 cups, cut into 3/4 inch pieces
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- 1/4 cup celery finely chopped, use the tender inner stalks
- 1 tablespoon chives thinly sliced, plus more for garnish if desired
- salt and pepper to taste
- 4 split top hot dog buns
- 2 tablespoons butter softened
Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.