The Best Lobster Roll Recipe

The best lobster roll combines Maine and Connecticut styles—lobster tossed in a buttery sauce and served in a toasted bun for that perfect texture.

This gourmet seafood sandwich is fresh, delicious, and can be prepared in 15 minutes! Whether at the beach or hosting a casual gathering, this lobster roll will surely impress.

If you’re looking for easier seafood recipes, check out my Lox bagel, fish and chips, or tuna melt recipes!

Ingredients for the Lobster Roll

• Lobster: Use about 1/4 lb of lobster meat per bun. You can opt for frozen, refrigerated, or canned lobster. Claw, arm, and knuckle meat are ideal, but feel free to use whole lobster, reserving the tail for another meal.
• Buns: The classic choice is New England-style buns, which are slit at the top and flat on the sides. If these are hard to find, soft buttery buns or top-sliced buns work well. You can also flatten regular buns by gently cutting the outer edge.
• Butter: For toasting the buns and warming the lobster.
• Sauce Ingredients: Mayonnaise, chives, celery, lemon juice and zest, salt, and pepper.

How to Make the Best Lobster Roll

1. Prepare the Sauce: Combine diced celery, mayonnaise, lemon zest and juice, chopped chives, a dash of hot sauce, and salt and pepper in a bowl. Stir well and set aside.
2. Warm the Lobster: In a skillet, melt butter over medium heat. Add the lobster (drained and patted dry), cutting it into chunky pieces. Toss in the butter for about 2 minutes to warm through—remember, the lobster is already cooked!
3. Combine: Use a slotted spoon to transfer the lobster to the sauce mixture. Toss gently to coat.
4. Toast the Buns: Melt butter in the same skillet. Dip the flat sides of the buns into the melted butter, then toast until golden brown on both sides.
5. Serve: Optionally, place a lettuce leaf in each bun before filling with the lobster mixture. Garnish with fresh chives and serve with chips, veggies, or fruit.

Make-Ahead Tips

Prepare the lobster mixture in advance and store it in an airtight container in the fridge for up to one day. This makes assembling the rolls even quicker when you’re ready to serve!

Recipe Variations:

• No Mayo: Skip the mayonnaise and toss lobster in melted butter with garlic powder for a simpler version.
• Add-Ins: For more flavor, try adding fresh tarragon, capers, or chopped onions.

Classic New England Lobster Rolls

Enjoy the simplicity of a New England lobster roll with this traditional recipe. It’s made with fresh lobster meat, light mayonnaise, and toasted buns for the ultimate taste of the coast.

Ingredients:

• 1 lb cooked lobster meat (claws, tails, knuckles, or meat from whole lobster)
• 1/4 cup mayonnaise (or more, to taste)
• 1 tbsp fresh lemon juice (optional, for added zest)
• 1 tbsp chopped fresh chives (or parsley, optional)
• Salt and pepper to taste
• 4 New England-style rolls or top-split hot dog buns
• 2 tbsp unsalted butter (for toasting)
• Lettuce leaves (optional, for extra texture)

Instructions:

1. Prepare the Lobster Meat: If using whole lobster, boil it for 8-10 minutes until bright red. Cool, then remove and chop the meat. For pre-cooked lobster, drain and pat dry.
2. Make the Dressing: Combine mayonnaise, lemon juice, chives (or parsley), salt, and pepper in a bowl. Stir until smooth and adjust the seasoning to taste.
3. Combine the Lobster and Dressing: Gently fold the lobster into the dressing, keeping the chunks intact for texture.
4. Toast the Buns: In a skillet, melt butter over medium heat. Toast the buns until golden and crispy, about 2-3 minutes per side.
5. Assemble: Optionally, add a lettuce leaf to each bun for extra crunch. Spoon the lobster mixture into the toasted buns, garnish with chives, and serve immediately.

Connecticut vs. Maine Lobster Roll

A lobster roll is a sandwich made with lobster meat served in a toasted bun. It is a popular dish in New England and can be prepared in two main styles: Maine-style, which typically includes chilled lobster mixed with mayonnaise, and Connecticut-style, where the lobster is served warm with melted butter.

Common Ingredients for Lobster Rolls

• Lobster: 1 lb of cooked lobster meat (from 2-3 lobsters).
• Buns: New England-style split-top rolls or brioche buns.
• Sauce: Mayonnaise (for Maine style) or butter (for Connecticut style), lemon juice, celery, chives, salt, and pepper.

Maine-Style Lobster Roll

1. Chop the lobster into bite-sized pieces.
2. Mix mayonnaise, lemon juice, diced celery, chives, salt, and pepper.
3. Gently fold the lobster into the dressing.
4. Toast the buns in butter until golden.
5. Assemble and serve.

Connecticut-Style Lobster Roll

1. Warm lobster meat in butter in a skillet.
2. Toast buns in the same skillet.
3. Serve the lobster warm in the toasted buns, with extra butter drizzled on top.