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sheet pan of Lobster Roll

A traditional east coast lobster roll is one of my husband's favorite things!

Chunks of diced lobster and celery are tossed in a simple lemon mayo sauce, served with lettuce on a toasted bun.

holding a lobster roll

When my husband and I visited Boston, we ordered almost every lobster roll we could find! Although there are many different types and variations, this is our favorite. Delicious, fresh and easy to prepare even at home!

  • This meal is super easy to make if you have cooked lobster.
  • Lobster rolls are a great way to stretch out leftovers after making boiled lobster, but they can also be made with fresh or frozen lobster tails.
  • It is a fresh and tasty dish, perfect for a warm summer evening.
hot dog buns, lettuce, mayonnaise, butter, celery, hot sauce, lemon, lobster and salt with labels for making lobster roll

Ingredients for lobster rolls

Lobster: This recipe uses freshly cooked lobster or fresh or frozen lobster tails. While we love using claw and knuckle meat, tail meat is more accessible and easier where I live. Blot away any moisture so the lobster doesn't dilute the seasoning or make the rolls soggy.

Bread: Split top sandwiches are the best for holding in every bite! If you can't find the split top, get some baking rolls and split them from the top yourself. Lobster rolls can be made with homemade Parker buns or slider-sized homemade hamburger buns.

Get dressed: Full fat mayonnaise and fresh lemon juice with seasonings make up the simple dressing that brings these lobster rolls together. If desired, you can use a pinch of Old Bay or homemade Cajun seasoning in place of the hot sauce. I add a little celery for crunch.

Variations

  • Add fresh herbs such as chives or tarragon.
  • Make it low-carb by serving lobster salad on a bed of greens or tucking it into a low-carb wrap.

How to make lobster rolls

  1. Prepare the lobster meat and season it with the seasoning (AS for recipe below).
  2. Brush the tops of the buns with butter and toast.
  3. Place a lettuce leaf on each bun and top with lobster salad.

Serve with a side of chips or baked chips.

Lobster Roll pan

Leftover lobster?

  • Store leftover lobster salad separate from rolls in a covered container in the refrigerator for up to 2 days.
  • Season the salad with a squeeze of lemon juice and serve again with freshly toasted rolls.
  • Leftover lobster mixture can be frozen for up to a month in a zip-top bag. While it won't thaw hard or fresh, it will still be great on a salad or in a wrap.

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Lobster Roll pan

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Lobster roll

Lobster rolls have a creamy filling encased in a soft bun.

Preparation time 15 minutes

Time to cook 14 minutes

Total time 29 minutes

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  • If necessary, pat the lobster meat dry with paper towels and cut into ½-inch pieces.

  • In a medium bowl, combine the mayonnaise, celery, lemon juice, salt and hot sauce. Add the chopped lobster and stir gently to combine.

  • To prepare the sandwiches, cut a slice from each side of the sandwich and brush it with butter.

  • Heat a large skillet over medium-low heat. Place the sandwich in the pan, butter side down, and cook for 2 minutes or until golden brown. Flip and repeat on the other side.

  • Arrange lettuce inside each bun and top with lobster mixture.

*For cooking lobster tails (Make sure the tails are thawed.)

  1. Bring a large saucepan filled with generously salted water to a light boil. Prepare an ice bath in a large bowl. Drop in tails and boil gently for 5 to 7 minutes (3 to 5 minutes for 3 to 4 ounce tails) or until cooked through. Once cooked, transfer the tails to the ice bath and let them cool for 10 minutes or until cool.
  2. Drain well. Using kitchen scissors, cut off the bottom of the tail to remove the meat. Rinse the lobster well to make sure no bits of shell remain and pat dry with paper towels.

**If you can't find cut rolls, purchase fresh, unsliced ​​rolls and cut them yourself.
Leftovers can be kept in the refrigerator for 2 days and in the freezer for 1 month.

Calories: 313 | Carbohydrates: 22G | Protein: 19G | Fat: 16G | Saturated fats: 7G | Polyunsaturated fats: 5G | Monounsaturated fat: 4G | Trans fats: 0.4G | Cholesterol: 134mg | Sodium: 764mg | Potassium: 326mg | Fiber: 1G | Sugar: 4G | Vitamin A: 1309UI | C vitamin: 3mg | Soccer: 150mg | Iron: 2mg

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main course, sandwich, seafood
Kitchen American
closeup of a simple Lobster Roll with a title
Lobster Roll with lemon sauce and writing
easy to prepare the Lobster Roll with the writing
Lobster Roll plated and closed with a title

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