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Lobster Roll Recipe
Fresh, buttery, summer-ready New England classic built on sweet lobster, soft rolls, and a touch of tangy mayo—no oven required.
Let me explain why this Lobster Roll Recipe has become my go-to summer sandwich: it combines tender chunks of seafood-fresh lobster with a simple dressing that lets the flavor shine, perfect for lazy porch lunches or festive cookouts. Originating from the sandy shores of Massachusetts, this homemade roll is easy to whip up in under 20 minutes (most of that is just chilling time), making it both an effortless and delicious crowd-pleaser. You know what? A 2024 NOAA report found that over 60% of home cooks want quick seafood options, and this recipe checks that box beautifully. Personally, I first tasted a lobster roll at a family reunion in Cape Cod back in ’98, and since then I’ve tweaked the balance of herbs and citrus to keep it bright and light—no heavy sauces here.
Why You’ll Love This Recipe
• Lightning-fast assembly—ready in less than 20 minutes.
• No oven or stovetop skills required—perfect for beginners.
• Uses simple pantry staples: mayo, lemon, and a splash of hot sauce if you like a kick.
• A true New England seafood sandwich that transports you to the coast.
• Easily customizable for gluten-free or low-fat diets.
• Crowd-friendly: makes 4 generous rolls or 8 sliders for larger gatherings.
• Double it or triple it—scales up seamlessly for summer picnics.
• Balanced flavor profile: creamy, zesty, buttery, and slightly sweet.
Ingredients
• 1 pound cooked lobster meat (preferably claw and knuckle for texture; you can use pre-cooked frozen lobster, thawed).
• 4 split-top New England–style hot dog buns (or brioche rolls; gluten-free buns work too).
• ¼ cup mayonnaise (use whole-milk Greek yogurt for a lighter twist).
• 1 tablespoon fresh lemon juice (about half a lemon; bottled works in a pinch).
• 1 teaspoon Dijon mustard (adds depth—sub with whole-grain mustard if you want more texture).
• 2 tablespoons chopped chives or green onions (scallions are a tasty swap).
• 3 tablespoons unsalted butter, melted (grass-fed for richer flavor; or ghee for lactose-free).
• Pinch of cayenne pepper or dash of hot sauce (optional, but I love the gentle heat).
• Sea salt and freshly ground black pepper, to taste.
• Lettuce leaves (Boston or butter lettuce) for crispness and color.
Directions
1. Prep the lobster: Gently pat the cooked lobster meat dry and cut into 1-inch chunks—this helps the dressing cling and prevents watery bites.
2. Make the dressing: In a medium bowl, whisk the mayonnaise, lemon juice, Dijon mustard, chopped chives, a pinch of salt, and cayenne until well combined—taste and adjust seasoning.
3. Toss lobster and dressing: Add lobster chunks to the bowl; fold gently to coat every piece without mashing. If you prefer extra creamy, stir in another tablespoon of mayo or Greek yogurt.
4. Butter the buns: Brush melted butter on the inside of each split-top bun. Heat a skillet over medium heat and toast buns butter-side down until golden brown (about 1–2 minutes)—this seals in crunch and prevents sogginess.
5. Assemble the rolls: Line each bun with a lettuce leaf, spoon the dressed lobster generously inside, and finish with a sprinkle of additional chives and a small squeeze of fresh lemon.
6. Serve at once: Lobster rolls are best enjoyed fresh—pair with kettle chips, a crisp green salad, or classic New England clam chowder for a seaside vibe.
Servings & Timing
Yield: 4 generous lobster rolls (serves 4)
Prep Time: 10 minutes (plus 5 minutes to chop and toast)
Rest/Chill Time: Optional 5 minutes in fridge for extra flavor melding
Total Time: 15–20 minutes from start to finish
Variations
• Spicy Sriracha Twist: Stir 1 teaspoon sriracha into the dressing for a bold kick.
• California-Style: Add diced avocado and red bell pepper for creaminess and color.
• Dairy-Free Delish: Swap mayo for vegan mayo and use coconut oil to toast buns.
• Herb Garden Mix: Replace chives with a combo of tarragon and fresh dill.
• Citrus Burst: Add a teaspoon of lemon zest and a splash of orange juice.
• Mini Sliders: Use Hawaiian sweet rolls for a playful party appetizer.
Storage & Reheating
Store leftover lobster salad in an airtight container in the fridge for up to 2 days—lobster meat can stay fresh 3–4 days when properly chilled, according to USDA guidelines. The lobster salad is best served cold; do not freeze once dressed, as mayo can separate. If you want to prep in advance, mix lobster and dressing just an hour before serving to maintain texture. Keep buns separate in a zip-top bag at room temperature to stay soft, then quickly toast before assembly.
Notes
• I learned that chopping lobster too finely makes the salad gluey—aim for roughly uniform 1-inch pieces.
• For a richer mouthfeel, use half mayo and half crème fraîche (classic New England twist).
• Toasting the buns is nonnegotiable—trust me, it keeps the roll from getting soggy in five seconds flat.
• If you can, source lobster from a local fish market; freshness and seasonality make a difference.
• Feel free to sneak in a teaspoon of Old Bay seasoning for that coastal Maryland meets Maine vibe.
FAQs
Q: Can I use frozen lobster tails?
A: Absolutely—just thaw overnight in the fridge, then pat dry before chopping.
Q: What if I can’t find split-top buns?
A: Regular hot dog buns work; lightly toast then carefully hollow a bit for extra filling space.
Q: Is it safe to serve lobster cold?
A: Yes, as long as it’s cooked, chilled promptly, and stored under 40°F before serving.
Q: How do I make it lower calorie?
A: Swap mayo for Greek yogurt and use lettuce wraps instead of buns.
Q: Can I prep this ahead for a picnic?
A: Keep lobster salad chilled and assemble rolls on-site to avoid soggy bread.
Q: What pairs well with lobster rolls?
A: Light sides like coleslaw, sweet potato fries, or a citrusy cucumber salad.
Q: My lobster tastes rubbery—any tips?
A: Overcooking can do that; buy pre-cooked lobster or gently steam just until shells turn red.
Q: Can I add other seafood?
A: Sure—mix in a small amount of jumbo shrimp or crab for a seafood medley.
Conclusion
This Lobster Roll Recipe brings a taste of New England summer right to your table with minimal fuss and maximum flavor—tender lobster, buttery toasted buns, and a tangy dressing that’s pure sunshine in every bite. Give it a try this weekend, then come back and let me know how it turned out or what twists you added. Happy cooking—and don’t forget to explore my Crab Cake and Clam Chowder recipes next!
Lobster Roll
Ingredients
- 1 pound cooked lobster meat preferably claw and knuckle
- 4 split-top New England–style hot dog buns
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives or green onions
- 3 tablespoons unsalted butter, melted
- cayenne pepper or hot sauce optional
- Sea salt and black pepper to taste
- Lettuce leaves Boston or butter lettuce
Instructions
- Pat cooked lobster meat dry and cut into 1-inch chunks.
- Whisk together mayonnaise, lemon juice, Dijon mustard, chives, salt, and cayenne.
- Gently fold lobster chunks into the dressing until coated.
- Brush melted butter on the inside of each bun and toast in a skillet.
- Line buns with lettuce, spoon in lobster mixture, and finish with chives and lemon.
- Enjoy fresh with sides like kettle chips or clam chowder.
