Classic New England Lobster Rolls

There are some meals that scream summer so loudly, they practically bring the sun with them—and for me, lobster rolls are at the top of that list. Nothing too fancy, nothing overworked. Just sweet lobster meat, a swipe of mayo, maybe a bit of crunch from celery, tucked into a buttery grilled bun. That’s it. And it’s perfect.

Why Lobster Rolls Feel Like a Summer Ritual

Even though I’m not from New England, I totally get the hype. The first time I had a lobster roll was during a coastal trip up north years ago. We stopped at this tiny roadside shack by the water. No menus, no tables—just a small window, a couple of picnic benches, and a paper-wrapped roll that made my eyes roll back.

It was hot, the sea breeze was strong, and that roll? That roll was everything. Since then, it’s been a summer ritual—especially on long weekends or when I want something special that doesn’t involve sweating over the stove for hours.

Choosing Your Lobster: What’s Worth the Effort

Now, I’m not gonna lie—getting fresh lobster can be a bit of a splurge. But if you’ve got the means and the craving, it’s absolutely worth it.

Here’s what I go for:

• Freshly cooked lobster meat: The gold standard. Nothing beats lobster that’s been freshly cooked and chilled. Sweet, juicy, and easy to work with.
• Frozen lobster tails: I’ve used these plenty of times, especially when I can’t find fresh lobster locally. Just steam them gently after thawing and you’re good to go.
• Mail-order options: If you’re far from the coast, you can get high-quality frozen or fresh lobster delivered overnight. Pricey, but a fun treat for a summer party or a special dinner.

Pro tip: For lobster rolls, a mix of claw and tail meat works best. The tail gives structure, the claw adds sweetness, and together—they’re magic.

Quick and Simple Lobster Prep

You don’t need to overthink this. The point of a lobster roll is to let the lobster do the talking. I like to keep the pieces big—almost like you’re getting a mini bite of lobster with every bite of bun. Don’t shred it or turn it into a paste. That’s not what we’re here for.

Here’s how I usually prep it:

• Roughly chop the cooked lobster into large bite-size chunks.
• Toss it gently with a little mayo (not too much), a small spoonful of finely chopped celery for crunch, a splash of lemon juice, and a pinch of salt and pepper.

That’s it. No dill. No paprika. No aioli. Keep it simple, keep it classic.

Getting the Bun Just Right

I didn’t know about New England-style hot dog buns until I started recreating these rolls at home. The first time I tried them, I realized they’re a game-changer. They stand up on their own, have flat sides perfect for grilling, and cradle the lobster like they were made for it—which they were.

If you can’t find these split-top buns near you, don’t worry. I’ve hacked it with regular hot dog buns by slicing a tiny sliver off the rounded sides to make them flat. Then I butter those sides and toast them in a skillet until they’re golden. Works like a charm.

My Go-To Lobster Roll Setup

Here’s how it usually goes down in my kitchen when lobster rolls are on the menu:

1. Grill the buns with butter until the sides are golden and crisp.

2. Spoon the chilled lobster mix generously into the warm buns.

3. Serve immediately with potato chips, a lemon wedge, and maybe a cold beer or lemonade.

It’s casual, satisfying, and exactly what summer should taste like.

Make It Yours (But Keep It Simple)

There are folks out there adding bacon, avocado, brioche buns, or truffle oil to their lobster rolls. And look—I’m all for creativity in the kitchen. But this is one of those recipes where less really is more.

Let the lobster shine. That’s the whole point.

Handy Tips for First-Timers

• Don’t over-mayo the lobster. You’re not making tuna salad. Start small—you can always add more.
• Steam, don’t boil your lobster tails if using frozen. It keeps the texture firmer and flavor cleaner.
• Chill the lobster before mixing with mayo. Warm lobster and cold mayo can get weird.
• Grill the buns last minute so they’re warm when you assemble everything. That contrast of cold lobster and hot toasted bun? Unreal.

Can You Make Them Ahead?

Sort of. You can prep the lobster mix a few hours ahead and keep it chilled, but don’t toast the buns or assemble the rolls until right before serving. They get soggy fast and lose their magic.

Yield: 6

Classic New England Lobster Rolls

Print

A true taste of the coast—these New England lobster rolls are buttery, creamy, and packed with fresh lobster flavor. Perfect for a summer lunch or a quick, elevated dinner, they come together in just minutes and make any day feel like a beach day.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

For the filling:

• 1 pound cooked lobster meat, chopped into bite-sized pieces
• 1/2 cup finely diced celery
• 1/3 cup mayonnaise
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

For the buns:

• 4 to 6 New England-style split-top hot dog buns
• 2 to 3 tablespoons softened butter

To serve:

• Potato chips
• Lemon wedges

Instructions

1. Start by making the lobster salad. In a mixing bowl, combine the lobster meat, celery, mayonnaise, lemon juice, salt, and pepper. Stir until everything is evenly coated and creamy. Taste and adjust the seasoning or add a bit more lemon juice if you like it zesty.
2. Next, get the buns ready. Lightly butter the outer sides of each bun. Heat a skillet or cast-iron pan over medium-high heat and place the buns flat-side down. Toast until golden and crisp—about 30 seconds per side.
3. To serve, gently spoon the lobster filling into each warm, toasted bun. Plate them up with a wedge of lemon and a handful of potato chips for that classic touch.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 297Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 88mgSodium 422mgCarbohydrates 11gFiber 1gSugar 1gProtein 22g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

Lobster rolls are one of those foods that don’t need much to be great. A bit of fresh lobster, a soft bun, and a warm summer day—and you’ve got a little taste of the coast, no matter where you are.

Whether you’re making these for a backyard gathering, a lazy Sunday lunch, or just because the seafood counter had a sale, they’re guaranteed to impress. And if you’re anything like me, they’ll become a once-a-summer staple you look forward to every single year.

Try Other Lobster Recipes:

Lobster Butter Sauce

Lobster Fra Diavolo

Buttered Lobster Pasta