This lobster roll recipe is a coveted East Coast staple that commands the attention of your dining room. Easy to make and oh so creamy, you’ll want to break this recipe out every summer.
Lobster is one of those ingredients that seems difficult to cook with, leading many people to never even try. And that is a real shame, because there are so many ways to enjoy rich and buttery lobster, be it in a lazy lobster casserole or in a lobster roll.
I love to make this recipe in the summer because it’s light, creamy, and makes me think of home. Lobster rolls are a must on the East Coast so I like knowing I have a recipe on hand that can transport me there any time I like.
Why You Will Love This Recipe //
- Seafood, mayonnaise, and lemon, you just can’t go wrong.
- The crunch of the celery adds depth to the texture.
- Buttery, sweet buns are good on their own, but when you add the lobster mix? Out of this world.
- This is an easy lunch or dinner to prepare for the whole family in a pinch.
It doesn’t take much for this lobster roll recipe to come together.
- 1 lb frozen lobster meat, cooked and cut into chunks
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tbsp spring onion, sliced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- 4 brioche hot dog buns
- ¼ tsp ground black pepper
- 2 tbsp butter
How to Make a Lobster Roll // The Steps
Step 1: In a large bowl, mix the celery, mayonnaise, spring onion, lemon juice, zest, salt, and pepper together.
Step 2: Add in the lobster and stir until everything is coated well with the mayonnaise mix.
Step 3: Use a sharp knife to slice the sides of the brioche buns to make them flat on either side. Then, melt the butter in a skillet and toast each roll on both sides.
Step 4: Stuff the buns with the lobster mix and enjoy.
This recipe is like the classic New England roll, but you can amend the ingredients and make different versions. Here are some ideas:
- Lobster BLT roll: Add lettuce, sliced tomato, and cooked bacon to your roll and fill it up with your lobster mix for a fancier version of a BLT.
- Lobster salad: Add some red onion to your mix for a fresh take on a tuna salad. Eat it plain, add it into a roll, or toast it between two slices of bread and a slice of cheese.
- Connecticut-style lobster roll: Instead of making your lobster mayo mix, heat the lobster meat in some butter over the stove. Put it into the roll warm with a spritz of lemon juice.
- Lobster roll sliders: If you’re throwing or attending a party, this is the perfect appetizer to make. Just place your lobster mix into some slider buns rather than rolls.
Serving Suggestions //
This lobster roll recipe makes a delicious lunch or dinner. I like to serve it outside on warm days with a side of potato chips and a light summery side, like my cucumber and tomato salad. If you’re passing this dish off as dinner, I would load up on some extra sides, like fries, coleslaw, or my spicy corn and bacon macaroni. Just don’t forget to garnish with a lemon wedge!
Of course, you can! If you’re using fresh lobsters, you will need at least 4 one-pound lobsters to get enough flesh out.
You definitely can use regular buns, or really anything you have on hand, be it a baguette or a few slices of sandwich bread. Your lobster rolls won’t be as soft and sweet as they are with a brioche roll, but delicious nonetheless.
There are several ways to cook fresh lobster. I like to stick the lobster in a pot of boiling water for 5-6 minutes, then take it out and allow it to continue cooking. If you prefer to grill your lobster, check out my recipe for grilled lobster tails for some tips.
How to Store a Lobster Roll //
The key step to keeping your lobster from spoiling is refrigerating it well. Do not let it sit out for more than a couple of hours, otherwise you’ll have to throw it away. I would also highly recommend storing any leftovers separately, so don’t load up a roll unless you are planning on eating it. Otherwise, the bread will become mushy.
Keep your lobster mayonnaise mix sealed in the refrigerator for up to 2 days. When you are ready to dig back in, load up a fresh roll with the mixture and enjoy! This is not a recipe I would recommend freezing, as the texture can change when defrosting.