This is the best lobster roll recipe! My New England-style lobster rolls are easy to make, featuring real lobster meat tossed with lemony mayo, crunchy celery, and fresh herbs, served on a fluffy toasted bun.
I’ll take any chance to eat lobster, from baked lobster tails to grilled lobster in the summer. It’s like bringing a seaside vacation to your kitchen!
You can’t visit New England without having a lobster roll. It’s classic seafood, made with fresh lobster meat in a buttered-up, hot dog-style bun. My mouth is watering just thinking of it! The ingredients vary depending on the state. A Maine lobster roll has chilled lobster meat tossed with mayonnaise and aromatics like celery, onions, and chives. Meanwhile, a Connecticut lobster roll is served warm, with meat dressed in melted butter and lemon juice.
I couldn’t decide which version I craved more, so I made this lobster roll recipe with butter AND lemony mayonnaise. It’s the best!
What Makes This the Best Lobster Roll Recipe?
- Two favorites in one. Why choose between a Maine lobster roll and a Connecticut lobster roll? The best version is a combination of both if you ask me.
- Easy to make. Making a homemade lobster roll is as easy as sautéing fresh or frozen lobster in a skillet, tossing it with dressing, and tucking it into a roll. It takes 25 minutes!
- Creamy and refreshing. I can’t get enough of this lobster roll recipe. I can’t wait to make it again before the summer ends! The flavors are fresh, zesty, and buttery, balanced out with crunchy celery and fresh aromatics.
Ingredients You’ll Need
These are some notes on what you’ll need to make the best lobster roll that’s rich and creamy but still lets the lobster flavor shine through. Scroll to the recipe card for a printable ingredients list with the full recipe details.
- Butter – I like to use unsalted butter so it’s easier to season these rolls to taste.
- Garlic – Freshly minced cloves are best.
- Lobster Meat – If you can find fresh lobster where you live, use it! Otherwise, it’s fine to use frozen lobster, just make sure to thaw it fully.
- Lemon Juice – Please, please use fresh lemon juice and not the bottled kind. You’ll taste the difference.
- Mayonnaise – Either full-fat mayo or light mayo works here. I find full-fat works best in terms of a creamy texture, though.
- Sour Cream – For a touch of tang. Plain yogurt works here, too.
- Fresh Herbs – I use a combination of crunchy greens like chopped chives, dill, and parsley, along with chopped celery and thinly sliced shallot.
- Bread Buns – A true lobster roll doesn’t use just any old bun! Make sure to buy New England-style: top-split white bread hot dog buns, just like you get at the crab shack.
How to Make a Lobster Roll
You’ll find full step-by-step instructions in the recipe card after the post, but in the meantime, here’s what to expect when making lobster rolls at home:
- Cook the lobster. Start by sautéing the lobster meat in a skillet with butter, garlic, and lemon juice. Add a sprinkle of salt and let that cook through.
- Make the dressing. Meanwhile, whisk mayo with sour cream, herbs, and additional lemon juice to make a creamy dressing.
- Put it all together. Scoop your lobster meat into a bowl (a slotted spoon works great for this). Now, you’ll add your chopped celery, shallot, and dressing. Give that a toss to coat.
- Toast the buns. Next, split open the rolls, brush the inside with melted butter, and toast them under the broiler for a couple of minutes.
- Assemble. Fill each roll with lobster meat, squeeze over extra lemon juice, and tuck in while they’re still warm. See below for some of my favorite serving ideas.
Recipe Tips
- Use fresh lobster. Fresh lobster should look creamy white (and maybe a little pink), and not brown, green, or otherwise discolored. Give it a sniff, and if it smells overly fishy or sour, the meat’s gone bad. Chuck it out rather than risk food poisoning!
- Toast the bun. Not only does a buttery toasted bun have more flavor, but toasting the bread keeps the lobster rolls from getting soggy. Don’t skip this step.
- Drain the lobster meat. After cooking the lobster, don’t dump the contents of the pan into your mixing bowl, butter and all. It’ll make the dressing oily. Instead, use a slotted spoon or drain the leftover fat before combining the lobster with the rest of the ingredients. Another easy way to cook lobster is to use the air fryer.
Frequently Asked Questions
The best buns for lobster rolls are white bread hot dog-style buns split down the top, brushed with butter, and toasted. I’ll admit, I sometimes skip the bun and eat the dressed lobster meat on its own, it’s that good!
You’ll find warm lobster rolls (Connecticut-style) and cold lobster rolls (Maine-style), but in both cases, the lobster meat is fully cooked.
What to Serve With Lobster Rolls
For the full beachside experience, I’ll serve these lobster rolls with crispy oven-baked French fries or sweet potato wedges dipped in garlic aioli. And if we’re going all out, I love these lobster rolls as a starter with classic crab cakes and a main of fish and chips! Just add a Cobb salad on the side and make sure the beers are cold in the fridge. For something sweet, try blender ice cream sodas or a root beer float.
Storing Leftovers
The leftover lobster meat lasts about 2 days in the fridge. Be sure to store it airtight. You might notice that the dressing gets a bit watery with time, so give it a fresh stir before serving. I like to use leftover lobster meat in place of crab in this crab avocado salad. It also makes a great stand-in for salmon in my chopped salmon salad.
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Cook the lobster. Melt half of the butter over medium heat in a large, heavy-bottomed skillet. Add the garlic and lobster meat. Season with salt and squeeze half of the lemon juice over the lobster. Saute until the meat has turned opaque. Turn off the heat.
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Make the dressing. Whisk together the mayo, sour cream, chives, dill, parsley, and the juice from the remaining lemon half.
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Put it all together. Using a slotted spoon, transfer the lobster meat to a large mixing bowl. Add the celery, shallot, and dressing. Toss until the lobster is thoroughly coated in the dressing. Taste and season with salt and pepper. Set aside.
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Toast the rolls. Split the rolls open lengthwise. Don’t cut all the way through. You want the two sides of each roll to be just barely connected. Melt the remaining butter in the microwave and brush it over the insides of the rolls. Broil, buttered-side-up for 1-2 minutes or until golden brown.
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Assemble. Divide the lobster mixture evenly between the 4 rolls and serve warm.
Calories: 689kcal | Carbohydrates: 32g | Protein: 30g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1856mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1026IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
