Classic Lobster Rolls are a quintessential New England dish that capture the essence of coastal summer dining. Featuring tender chunks of fresh lobster meat lightly dressed in a creamy lemon-herb sauce, and served in toasted, buttery split-top buns, these rolls are simple yet refined—a true celebration of the sea.
Why You’ll Love This Recipe
This recipe lets the lobster shine by enhancing, not overpowering, its natural sweetness. With minimal ingredients and quick prep, it’s a perfect option for warm-weather lunches, picnics, or light dinners. The combination of buttery toasted buns and cool, creamy lobster salad is both refreshing and indulgent. It’s an easy way to bring a bit of coastal elegance to your table in under 20 minutes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb cooked lobster meat (claw, knuckle, tail), chopped
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped celery
- 1 tablespoon chopped fresh chives or parsley
- Salt and pepper, to taste
- 4 top-split hot dog buns or brioche rolls
- 2 tablespoons butter, softened
directions
- In a medium bowl, gently mix the chopped lobster meat with mayonnaise, lemon juice, celery, and fresh herbs. Season to taste with salt and pepper.
- Cover and refrigerate the lobster salad for 15–30 minutes if you prefer a chilled filling.
- Heat a skillet over medium heat. Spread softened butter on the outer sides of the buns. Toast the buns in the skillet until golden brown and crisp on both sides.
- Fill each bun generously with the lobster salad mixture.
- Garnish with additional herbs if desired, and serve immediately with chips, coleslaw, or a green salad.
Servings and timing
- Servings: 4 rolls
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Calories per serving: Approximately 310 kcal
Variations
- Connecticut-Style Roll: Skip the mayo and serve the lobster warmed in melted butter with a dash of lemon juice.
- Avocado Twist: Add diced avocado for a creamy, modern take.
- Spicy Version: Mix in a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.
- Greek Yogurt Substitute: Replace mayonnaise with plain Greek yogurt for a lighter version.
- Lettuce Wraps: Serve the lobster salad in crisp butter lettuce leaves for a low-carb alternative.
storage/reheating
Lobster rolls are best served fresh. However, the lobster salad can be prepared in advance and stored in an airtight container in the refrigerator for up to 1 day. Assemble the rolls just before serving to maintain the crispness of the buns.
Avoid reheating the lobster salad, as it is intended to be served cold or at room temperature. If using leftover cooked lobster, ensure it’s stored properly and consumed within 2 days.
FAQs
What kind of lobster meat should I use?
A mix of claw, knuckle, and tail meat offers the best balance of texture and flavor.
Can I use frozen lobster?
Yes, thaw it completely in the refrigerator and drain well before using to avoid excess moisture.
Are lobster rolls served warm or cold?
This version is served cold, New England-style. The Connecticut version uses warm lobster tossed in melted butter.
What buns are best for lobster rolls?
Top-split hot dog buns are traditional, but brioche or bakery-style buns also work well if toasted.
Can I make lobster rolls ahead of time?
You can prepare the lobster salad up to a day in advance, but assemble the rolls right before serving to avoid sogginess.
Can I use imitation lobster?
For best flavor and authenticity, real lobster is recommended. Imitation seafood lacks the texture and sweetness of true lobster.
How do I cook lobster for this recipe?
Steam or boil whole lobsters until fully cooked, then extract the meat from the tail, claws, and knuckles.
What side dishes go well with lobster rolls?
Chips, coleslaw, pickles, or a light salad pair well without overshadowing the main flavors.
How do I keep the lobster meat tender?
Avoid overcooking if boiling from raw. If using pre-cooked lobster, serve cold or at room temperature rather than reheating.
Is mayonnaise necessary?
It’s traditional for this version, but you can use Greek yogurt or a light vinaigrette for a different flavor profile.
Conclusion
Classic Lobster Rolls are a fresh, flavorful tribute to New England’s culinary roots. With minimal ingredients and effortless preparation, they deliver a refined yet casual dish that’s perfect for summer dining. Whether enjoyed on the patio, at a picnic, or as part of a seafood feast, these lobster rolls offer a taste of the coast in every bite.
Print
Classic Lobster Rolls
- Total Time: 15 minutes
- Yield: 4 rolls 1x
Description
A New England favorite, these lobster rolls are filled with tender chunks of lobster meat tossed in a light, creamy dressing and served in a toasted, buttery split-top bun. Simple, elegant, and perfect for warm-weather dining.
Ingredients
- 1 lb cooked lobster meat (claw, knuckle, tail), chopped
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped celery
- 1 tablespoon chopped fresh chives or parsley
- Salt and pepper, to taste
- 4 top-split hot dog buns or brioche rolls
- 2 tablespoons butter, softened
Instructions
- In a mixing bowl, gently combine chopped lobster meat, mayonnaise, lemon juice, celery, and herbs. Season with salt and pepper to taste. Chill for 15–30 minutes if desired.
- Meanwhile, heat a skillet over medium heat. Spread butter on the outer sides of the buns and toast until golden brown and crisp.
- Fill each bun generously with the lobster salad mixture.
- Garnish with extra herbs and serve immediately with chips or a fresh salad.
Notes
- Use fresh lobster for the best flavor, or high-quality frozen meat if unavailable.
- Brioche buns add a slightly sweeter contrast to the savory filling.
- Chill the filling for a refreshing contrast against the warm, toasted bun.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 2g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
