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It’s summer, which means something very important – it’s time for the Best Ever Lobster Rolls to make their way into your kitchen! Delicious lobster meat is tossed in a mouthwatering mayonnaise mixture before being placed onto a toasted brioche bun… Hungry yet?
Is there anything better in life than taking the first bite of a buttery, zesty lobster roll? Okay, maybe there are a few things that are arbitrarily better, but not by much! If I could write a love song about these lobster rolls, I really think I would.
If you think I’m exaggerating, ask any of my friends and family that’ve had these rolls – they’re just as obsessed as I am! Enjoying a lobster roll with a side of salty potato chips and a glass of iced tea (or something stronger) is a summertime experience that I look forward to every year.
The lobster meat itself is cooked to perfection, then tossed in a mayonnaise mixture that has key ingredients like lemon juice and celery. It’s got the perfect amount of fresh flavors and different textures!
Homemade lobster rolls are the best entrees ever to serve at a summertime party. Pool parties, beach parties, you name it! In a world filled with hot dogs and hamburgers, be the party host that makes everyone’s jaw drop by serving up some seriously good lobster rolls. Oh, and be ready to share this recipe – I promise people will be asking for it like crazy.
What is a lobster roll?
A lobster roll is a native dish to the New England area. It is lobster meat (either made New England or Maine style) served in a split top hot dog-style bun.
Ingredients You’ll Need
For the exact measurements, make sure to scroll to the bottom of the post.
- Lobster – The star of the show! You’ll need about 1 lb (or more, depending on how many people you’re serving) of cooked lobster meat.
- Salted butter – Usually, I say that you can use unsalted butter to keep things low-sodium. But with this lobster recipe, you really should enjoy that added salt!
- Mayonnaise – Regular or low-fat mayonnaise will both work.
- Celery – I like to mince mine pretty finely so there aren’t any huge chunks of celery. It should be a light added crunch, not the main event.
- Scallions – The sharp flavor of the scallions is noticeable, but not overpowering.
- Lemon juice – Always use the real stuff straight from the lemon, not the pre-bottled junk that’s full of preservatives!
- Chives – Finely minced chives provide an almost garlicky note to the rolls.
- Salt – Since you’re already using salted butter, be careful not to go overboard with the salt.
- Black pepper – Freshly ground will give you the best flavor.
- Brioche hot dog buns – Make sure the buns you buy are nice and sturdy so they don’t fall apart once assembled.
How to make the best lobster rolls
For detailed instructions, make sure to scroll down to the bottom of the post.
Ensure the lobster meat is free of shells. As you’re roughly chopping the lobster meat, ensure that you don’t see any shells.
Make the mayo mixture. In a large bowl, whisk together the ingredients for the mayo mixture: mayonnaise, celery, scallions, lemon juice, chives, salt and pepper.
Toss together. Add the lobster meat to the mayo mixture and gently toss together until evenly coated.
Toast the buns. Take the split top buns and toast them in a skillet with melted butter.
Assemble the lobster rolls. Take a generous amount of the lobster filling and fill the split top bun!
Common questions
What kind of lobsters should I buy? It’s really up to you, and what you feel comfortable preparing. Live lobsters and previously frozen lobsters from the seafood counter at the grocery store will both make for delicious lobster rolls.
However, if you want to get really authentic rolls, consider searching for Maine lobsters in your area. If you’re fortunate enough to have a Maine lobster retailer by you that actually gets them imported, go grab some! Their meat is known to be more tender and succulent.
What is the difference between New England Lobster Rolls and Maine Lobster Rolls? The difference is the base. New England Lobster Rolls (like this recipe) is mayo-based while Maine Lobster Rolls are butter-based and only tossed in butter.
Can I make lobster rolls ahead of time? Yes, but also no. You can make the cooked lobster and mayonnaise filling about 24 hours ahead of time. Just keep it in an airtight container in the fridge until you’re ready to assemble. Once you’re ready to serve the rolls, assemble them, then serve immediately. You don’t want to fill the buns with the mixed lobster mixture until right before serving as no one likes soggy buns!
Are lobster rolls served hot or cold? This is definitely up to preference. You can definitely served the mayo-based ones chilled but some also like it warm. I think the butter-based ones taste better warm.
Can I use shrimp instead of lobster? You may! I have a shrimp roll recipe that is perfect for you.
Celebrate the sunshine with some more of my favorite seafood recipes!
Air Fryer Parmesan-Crusted Fish Sticks
Best Ever Lobster Rolls
Ingredients
- 1 pound (454 g) cooked lobster meat, cut into chunks
- 4 tablespoons (56 g) salted butter
- ⅓ cup (75 g) mayonnaise
- ¼ cup (25 g) celery, minced
- 2 tablespoons (12 g) scallions, sliced
- 1 tablespoon lemon juice
- 1 tablespoon (3 g) chives, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 brioche split-top hot dog buns
Instructions
- Remove the cooked lobster meat, making sure to remove any lobster shells.
- Make sure the meat has drained so the mixture does not get super watery.
- Tear or cut the lobster meat into chunks and set them aside.
- Mix the mayonnaise, celery, scallions, lemon juice, chives, salt, and black pepper in a large bowl.
- Melt the butter in a large skillet on medium-high heat. Add the chunks of lobster and cook for about 2-3 minutes, or until the lobster is heated through.
- Remove the lobster meat with a slotted spoon and combine with the mayonnaise mixture. Stir to coat.
- Toast the brioche buns in the skillet for about a minute or two on each side, until they are toasted and golden.
- Spoon the lobster mix into each bun and serve.
- Enjoy!
Sauce overwhelms the lobster not bad tho
Excellent recipe! Only one edit. These are MAINE lobster rolls. Connecticut style (sometimes called New England-style) are served hot with only drawn butter. It’s an easy mistake to make, but us New Englanders take these kind of rivalries very seriously! :)
Sincerely,
A resident of Madison, CT
Connecticut: Home the REAL Lobster Roll
(but Maine-style is tasty too!)
@Brian Biggs, i have only heard New England style and Maine style used interchangeably? Never heard of New England being the warm buttery version.
Could you use frozen cooked lobster for this?
hi! you can, and btw – this is actually answered in the blog post :)
@Julie Chiou,
Thank you! Note to self: read the entire post before asking questions! 😆