This classic Lobster Roll recipe delivers pure seafood indulgence in just 15 minutes. Featuring succulent lobster meat nestled in a perfectly toasted bun, this East Coast favorite brings restaurant-quality flavor right to your kitchen.
With only 405 calories per serving and packed with 26g of protein, it’s a surprisingly wholesome choice for lunch or dinner. The prep takes mere minutes, making it an ideal option for both special occasions and elevated weeknight meals.
Ingredients for Classic Lobster Roll
- Lobster Meat: 1 pound cooked, chunked into bite-sized pieces
- Mayonnaise: 2-3 tablespoons, for perfect binding
- Celery: 1 rib finely diced, adds wonderful crunch
- Citrus Elements: ½ teaspoon lemon zest and ½ tablespoon juice for brightness
- Fresh Herbs: 1 tablespoon chives, finely chopped
- Seasonings: Hot sauce, ¼ teaspoon each of kosher salt and black pepper
- Butter: 4 tablespoons, for toasting
- Buns: 4 New England-style split-top rolls
- Garnish: Fresh lettuce leaves (optional)
Step-by-Step Instructions
- Prep the Lobster: Pat dry the lobster meat and cut into chunky pieces if needed
- Mix the Dressing: Combine celery, mayo, lemon zest, juice, chives, hot sauce, salt, and pepper in a bowl
- Warm the Lobster: Melt butter in skillet, gently warm lobster for 2 minutes
- Combine: Transfer warmed lobster to dressing bowl, toss gently to coat
- Toast the Buns: Clean skillet, melt remaining butter, toast buns on both sides until golden
- Assemble: Layer lettuce if desired, add lobster mixture, garnish with fresh chives
Cooking Techniques
The magic of a perfect lobster roll lies in gentle warming and buttering. When warming your lobster in butter, keep the heat at medium and watch carefully – you’re just looking for a light warm-up, not a full cook since the meat is already cooked.
The butter-toasting of the buns is another key technique – take your time here to get that beautiful golden color on both sides. This creates an amazing contrast between the crispy, buttery exterior and the soft inside.
Variations & Substitutions
While classic lobster rolls are amazing as-is, you can adjust the recipe to your taste. If you’re not a celery fan, try finely diced cucumber for that fresh crunch. Want a lighter version? You can use Greek yogurt in place of some of the mayo.
For extra zip, add a tiny bit of Dijon mustard or capers. And if New England-style split-top buns aren’t available, regular hot dog buns will work – just butter and grill the outer sides instead.
Serving Suggestions
Serve your lobster rolls right away while they’re still warm and the buns are crispy. They’re wonderful with classic sides like potato chips, coleslaw, or a light pickle.
For a fresh summer meal, add a handful of sweet cherry tomatoes or a simple green salad on the side. If you’re feeling fancy, pair it with a glass of chilled white wine or sparkling water with lemon.
Storage Tips
The best lobster rolls are eaten fresh, but you can store the prepared lobster filling separately in an airtight container for up to 24 hours. Keep it in the coldest part of your fridge.
Don’t add the filling to the buns until you’re ready to eat – this keeps the buns from getting soggy. When you’re ready to serve, just warm up fresh buns in butter and add your chilled filling.
Lobster Roll
Equipment
- Skillet
- Bowl
- Paper towels
Ingredients
- 1 lb cooked lobster meat or meat from 2 or 3 medium size lobsters
- 2-3 tablespoons mayonnaise
- 1 rib celery finely diced, optional
- 1/2 teaspoon lemon zest
- 1/2 tablespoon lemon juice
- 1 tablespoon chives
- 1 dash hot sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 New England-style split top buns
- lettuce leaves optional, for serving
Instructions
- Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces
- Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.
- Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it’s already cooked, so we’re just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.
- Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.
- Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.
