Lobster Roll
Fresh, buttery, summer-ready New England classic built on sweet lobster, soft rolls, and a touch of tangy mayo—no oven required.
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.
Notes
Chop lobster meat into chunks to prevent a watery texture. For extra creaminess, add more mayo or Greek yogurt. Toasting the buns prevents sogginess in the roll. Best enjoyed fresh, do not freeze dressed lobster. Source fresh lobster for optimal flavor.
Nutrition
Calories: 250kcal
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