Best Lobster Roll Recipe (Classic Style, 10 Min)
This classic lobster roll recipe features lightly dressed, tender lobster meat nestled in a soft, toasted, buttery roll, evoking memories of summer visits to Maine and Nova Scotia.
Back in the day, our family would stop by a roadside stand, order a couple of delicious lobster rolls made with lobster fresh from the ocean that day, and savor every bite. Best lobster rolls ever!
These days, I try to recreate that experience at least once a year during the summer or fall. I have to make do with imported lobster or lobster from holding pounds since I don’t live on the ocean, but they still taste great..
What to expect
I love the simplicity of this recipe. Only a few simple ingredients are needed in addition to lobster.
I use just enough mayo to coat the succulent lobster meat, not drown it. I recommend using the classic hot dog-style split-top buns, but many variations are possible. We toast the buttered rolls in a large skillet but you can also grill them.
And if you buy cooked lobster meat as per the recipe, the lobster rolls can be put together in just 10 minutes.
Ingredients – tailored to your taste
Ingredients: cooked lobster meat, mayonnaise, lemon juice, celery (for crunch), fresh parsley, salt and black pepper, hot dog buns, butter.
Lobster:
- Type of lobster meat to buy: A combination of lobster tails, knuckle and claw meat is a great choice as it offers a variety in texture. The claw meat is known for its sweetness and tenderness. The knuckle meat is a little firmer but still sweet. The tail meat is the firmest, less sweet but good flavor.
- Frozen or fresh lobster meat. Fresh lobster is tender and juicy with a superior flavor and texture. It doesn’t last as long though and it’s more expensive. Frozen lobster meat may have a slightly altered texture but lasts longer and is more economical. Nowadays, it’s not unusual for lobsters to be processed and frozen within 4-8 hours of coming from the sea – maintaining maximum freshness.
Buns – Traditional buns for lobster rolls are top-split hot dog buns (New England-style) with a soft texture. This makes them easy to fill and toast on two sides.
Variations and substitutes
- Lobster substitutes: Since lobster is very expensive and not always easily available, you can substitute or combine it with chopped monkfish or shrimp. In fact, here’s a delicious recipe for shrimp rolls (the shrimp can be grilled, boiled or baked). You can also use imitation lobster meat (see FAQs) in this recipe – not exactly the same taste, but much less expensive and more widely available.
- Bread/buns options: Use any other kind of rolls such as croissants, brioche bun, ciabatta rolls, regular hot dog buns, or gluten-free options.
- Lobster roll variations
- Connecticut-style – instead of a mayo-based lobster roll, drench your lobster meat in warm melted butter for a warm lobster roll.
- Spicy – add a kick with sriracha aioli, jalapeños, or hot sauce.
- Herby – try adding fresh dill, chives, or tarragon.
- Asian-inspired – add a dash of hoisin sauce, sesame seeds and cilantro
- BLT-inspired – add bacon, lettuce, and tomato. I am not a fan of this one as I find the bacon masks the taste of the fresh sweet lobster.
How to make lobster rolls
- Make lobster salad: Combine pre-cooked lobster meat with mayo, celery, lemon juice, salt, pepper and parsley.
- Toast buns: Butter hot dog buns and toast them in a skillet on both sides until golden brown.
- Assemble: Fill buns with lobster mixture and dig in!
Make Ahead
The lobster salad can be made up to one day ahead and kept refrigerated in an airtight container. Just before serving, make the buns and add the lobster salad. Freezing is not recommended.
What to serve with lobster rolls
For a slightly upscale option, try a good herb potato salad and grilled purple cabbage slaw (no-mayo). Or stay traditional with some good ol’ potato chips with coleslaw, a dill pickle, and a cold beer.
You can also serve the lobster rolls as an appetizer – just cut them in thirds and stick a toothpick across the two sides to hold them together.
Pairing lobster rolls with this easy gazpacho or chilled sweet corn soup with buttermilk and herbs makes a perfect summer meal.
Lobster FAQs
Figure 1/4 pound (113g) or 4-5 ounces per serving. You will get this from a 1 to 1 1/2 pound lobster. Here’s a good article on how to buy lobster.
Generally mid summer to late fall in Canada and US east coast (this varies with where you live, though). In North America, the biggest sources of lobsters are Maine and Atlantic Canada. Atlantic Canada provides over 50% of the world’s lobster supply.
Yes, you can use imitation lobster meat with the understanding that it is more cost-effective, has more additives, and lacks the true flavor, texture and sweetness of lobster. It’s commonly made from Alaskan Pollock or other white fish and commonly sold as seafood sticks, surimi seafood and krab.
Maine lobster rolls use cold lobster meat and are dressed lightly with mayonnaise. A Connecticut lobster roll includes warm lobster meat dunked in melted butter. Both are served in a top-split hot dog-style bun.
Love lobster?
Try our easy sous vide lobster tail (butter poached and so good!)
Other sandwich recipes you might like
- shrimp rolls recipe
- classic egg salad recipe
- classic chicken salad recipe
- cheeseburger sliders
- meatball marinara sub recipe
- sous vide corned beef recipe
- sous vide chuck roast (for french dip au jus)
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Best Lobster Roll Recipe (Classic, 10 Min)
Ingredients
lobster salad
- 1 cup chopped cooked cold lobster meat, Note 1 about 4 oz cooked meat per person
- 3 tablespoon mayonnaise (make sure it's real; light is ok too)
- 1 tablespoon lemon juice (or more to taste)
- 1/4 cup celery, diced small
- 1 tablespoon fresh parsley, finely chopped (or fresh chives)
- salt and pepper to taste
buns
- 2 hot dog rolls, split from the top
- 2 teaspoons softened butter
Instructions
- PREPARE LOBSTER SALAD: Mix lobster meat, mayonnaise, lemon juice, celery, parsely, salt and pepper in a medium bowl. For extra zing, add a little lemon zest too. Set aside or put in fridge covered until ready to use.1 cup chopped cooked cold lobster meat, Note 1, 3 tablespoon mayonnaise, 1 tablespoon lemon juice, 1/4 cup celery, diced small, 1 tablespoon fresh parsley, finely chopped, salt and pepper to taste
- PREPARE THE ROLLS: Heat a skillet to medium heat. Spread butter on both sides of each hot dog roll. Toast the rolls in the skillet on each side until golden brown.
- ASSEMBLE: Divide lobster mixture between the rolls. Serve cold or at room temperature with pickles or chips or fries or whatever you like.
Recipe Notes
- Lobster: You will need about two lobsters (1-1.5 pounds each) to make 1 cup. A combination of tail, knuckle and claw meat is a great choice as it offers a variety in texture. Fresh lobster is best, but more expensive than frozen and it doesn’t keep as long. Frozen lobster will work just fine for a lobster salad. Substitutes: Since lobster is so expensive, you can substitute or combine it with monkfish, shrimp or imitation lobster meat (usually made from pollock or other white fish).
- Buns/rolls: Traditional buns for lobster rolls are top-split hot dog buns (New England-style) with a soft texture. Other options are croissants, brioche, ciabatta rolls, or gluten-free rolls.
- Lobster roll variations:
- Connecticut-style – instead of a mayo dressing, drench your lobster meat in warm melted butter.
- Spicy – add a kick with sriracha aioli, jalapeños, or hot sauce.
- Herby – try adding fresh dill, chives, or tarragon.
- Asian-inspired – add a dash of hoisin sauce, sesame seeds and cilantro
- Make Ahead: The lobster salad can be made up to one day ahead and kept refrigerated in an airtight container. Just before serving, make the buns and add the lobster salad. Freezing is not recommended.
Nutrition
This recipe has been updated with new information and tips.
