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.
- 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.
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.
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!
Celebrate the sunshine with some more of my favorite seafood recipes!
Best Ever Lobster Rolls
- 1 pound cooked lobster meat, cut into chunks
- 4 tablespoons salted butter
- ⅓ cup mayonnaise
- ¼ cup celery, minced
- 2 tablespoons scallions, sliced
- 1 tablespoon lemon juice
- 1 tablespoon chives, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 brioche split-top hot dog buns
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.