Introduction
Nothing says summer quite like a perfectly prepared lobster roll. This classic New England sandwich combines succulent lobster meat with just the right amount of seasoning and a buttery toasted roll. I’ve spent years perfecting this recipe to achieve the perfect balance of flavors while keeping it simple and authentic. Whether you’re hosting a seaside picnic or just craving a taste of the coast, these lobster rolls deliver restaurant-quality results right in your own kitchen.
Ingredients
- 1 pound cooked lobster meat, chopped into bite-sized pieces
- 1/3 cup high-quality mayonnaise
- 2 tablespoons fresh lemon juice
- 2 celery stalks, finely diced
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 New England-style split-top hot dog buns
- 3 tablespoons unsalted butter, softened
Instructions
- Gently pat the lobster meat dry with paper towels to remove excess moisture. This ensures your filling won’t become watery.
- In a large bowl, combine the mayonnaise, lemon juice, diced celery, and chives.
- Fold in the lobster meat carefully to avoid breaking it up too much. Season with salt and pepper to taste.
- Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, heat a large skillet over medium heat.
- Butter the outer sides of each split-top bun.
- Toast the buns in the skillet until golden brown on both sides, about 2-3 minutes per side.
- Fill each toasted bun with the chilled lobster mixture.
- Serve immediately while the buns are still warm.
Cook Time and Serving Size
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 6 minutes
Total Time: 51 minutes
Servings: 4 lobster rolls
Recipe Notes
– For the best results, use fresh lobster meat. If using frozen, thaw it completely and drain well before using.
– The lobster mixture can be prepared up to 4 hours in advance, but don’t toast the buns until just before serving.
– If you can’t find New England-style split-top buns, regular hot dog buns will work – just trim a bit off the sides to create flat surfaces for toasting.
– For a lighter version, you can substitute half the mayonnaise with Greek yogurt.
– Keep the seasonings simple to let the lobster shine. Avoid overwhelming the delicate meat with too many additional flavors.
– Store any leftover lobster mixture in an airtight container in the refrigerator for up to 24 hours.
Lobster Rolls
Ingredients
- 1 pound cooked lobster meat chopped into bite-sized pieces
- 1/3 cup high-quality mayonnaise
- 2 tablespoons fresh lemon juice
- 2 celery stalks finely diced
- 2 tablespoons fresh chives finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 New England-style split-top hot dog buns
- 3 tablespoons unsalted butter softened
Instructions
- Gently pat the lobster meat dry with paper towels to remove excess moisture. This ensures your filling won't become watery.
- In a large bowl, combine the mayonnaise, lemon juice, diced celery, and chives.
- Fold in the lobster meat carefully to avoid breaking it up too much. Season with salt and pepper to taste.
- Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, heat a large skillet over medium heat.
- Butter the outer sides of each split-top bun.
- Toast the buns in the skillet until golden brown on both sides, about 2-3 minutes per side.
- Fill each toasted bun with the chilled lobster mixture.
- Serve immediately while the buns are still warm.