Why You’ll Love It
If you have never made a lobster roll at home, this is the kind that makes the whole kitchen feel a little celebratory without being fussy, a simple bowl of sweet lobster meat dressed gently and piled into a warm buttered split top bun, perfect for a relaxed weekend lunch, for introducing someone to seafood, or for when you want a restaurant treat you can actually finish in under 30 minutes.
Serves 4
Prep Time: 15 minutes |
Cook Time: 5 minutes |
Total Time: 20 minutes
Ingredients
- 1 lb cooked lobster meat, chopped into bite-size pieces
- 1/3 cup mayonnaise (use good quality)
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped chives or green onion
- 1 tbsp fresh lemon juice (about half a lemon)
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- 4 split top hot dog buns (New England style)
- 3 tbsp unsalted butter, melted for toasting buns
- 1 small handful of fresh parsley leaves for garnish (optional)
- Lemon wedges and kettle chips or fries for serving
Instructions
- Chill and prep the lobster meat if it just came from the market, pat it dry with paper towels and chop into 1/2 to 3/4 inch pieces so every bite has meat and texture.
- In a medium bowl, combine mayonnaise, chopped celery, chives, lemon juice, salt, and pepper, taste and adjust seasoning; you want a light coating, not a heavy salad.
- Gently fold the lobster meat into the dressing until evenly coated, keeping the chunks intact so the lobster texture shows.
- Heat a skillet over medium, brush the cut sides of the buns with melted butter, toast cut side down until golden and slightly crisp, about 1 to 2 minutes.
- Warm the lobster gently only if you prefer a warm roll: place dressed lobster in the skillet for 30–45 seconds just to take the chill off, otherwise keep it cold.
- Pile equal portions of lobster into each buttered bun, garnish with a few parsley leaves and a small squeeze of lemon if desired.
- Serve immediately with a ramekin of extra mayo or lemon wedges and a side of kettle chips or fries.
Recipe Variations
- Connecticut style warm buttered lobster roll: skip the mayo, warm the lobster in melted butter and serve hot in a buttered bun.
- Spicy lobster roll: add 1 to 2 teaspoons sriracha or a pinch of cayenne to the mayo for a gentle heat.
- Light lemon-herb roll: replace half the mayo with plain Greek yogurt and add extra lemon zest and dill for a fresher note.
- Avocado lobster roll: fold in 1 small diced avocado at the end for creaminess and a modern twist.
Make Ahead: You can prepare the lobster salad up to 24 hours ahead, covered and refrigerated, though it is best used within a day to keep the lobster texture fresh, store the toasted buns separately at room temperature in a paper bag for a few hours or toast them just before serving, and keep lemon wedges and extra mayo chilled until ready to plate.
Frequently Asked Questions
Can I use frozen lobster meat for lobster rolls
Yes, use high-quality thawed lobster meat, pat dry and chill it before dressing to maintain texture and prevent excess moisture
Is it better to serve lobster roll warm or cold
Both work well, classic New England offers a warm buttered lobster roll and the Connecticut style prefers warm, while the chilled mayo version is bright and refreshing
How can I keep the buns from becoming soggy
Toast the cut sides of the buns in butter until crisp and assemble just before serving, or keep lobster salad and buns separate until the last moment
Can I substitute crab for lobster in the same recipe
Yes, lump crab meat is a great substitute and follows the same dressing and assembly steps
Lobster Roll
If you have never made a lobster roll at home, this is the kind that makes the whole kitchen feel a little celebratory without being fussy, a simple bowl of sweet lobster meat dressed gently and piled into a warm buttered split top bun, perfect for a relaxed weekend lunch, for introducing someone to seafood, or for when you want a restaurant treat you can actually finish in under 30 minutes.
Ingredients
- 1 lb cooked lobster meat, chopped into bite-size pieces
- 1/3 cup mayonnaise (use good quality)
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped chives or green onion
- 1 tbsp fresh lemon juice (about half a lemon)
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- 4 split top hot dog buns (New England style)
- 3 tbsp unsalted butter, melted for toasting buns
- 1 small handful of fresh parsley leaves for garnish (optional)
- Lemon wedges and kettle chips or fries for serving
Instructions
- Chill and prep the lobster meat if it just came from the market, pat it dry with paper towels and chop into 1/2 to 3/4 inch pieces so every bite has meat and texture.
- In a medium bowl, combine mayonnaise, chopped celery, chives, lemon juice, salt, and pepper, taste and adjust seasoning; you want a light coating, not a heavy salad.
- Gently fold the lobster meat into the dressing until evenly coated, keeping the chunks intact so the lobster texture shows.
- Heat a skillet over medium, brush the cut sides of the buns with melted butter, toast cut side down until golden and slightly crisp, about 1 to 2 minutes.
- Warm the lobster gently only if you prefer a warm roll: place dressed lobster in the skillet for 30–45 seconds just to take the chill off, otherwise keep it cold.
- Pile equal portions of lobster into each buttered bun, garnish with a few parsley leaves and a small squeeze of lemon if desired.
- Serve immediately with a ramekin of extra mayo or lemon wedges and a side of kettle chips or fries.
Conclusion
Making lobster rolls at home is approachable and rewarding, especially if this is your first time working with lobster meat; the recipe is forgiving, quick, and gives you room to adjust textures and flavors to what your family likes, so start simple with the classic mayo-dressed roll, practice the toast and chop sizes, and then try warm butter or spicy variations once you feel comfortable, you’ll find it is an easy pleasure that makes any ordinary day feel a bit more special.
