Name: New England Lobster Roll
Prep time: 20 min
Cook time: 6 min
Ingredients: 1 ¼ pounds (21 oz.) cooked frozen lobster meat, thawed (claw, arm and knuckle meat) (or fresh steamed lobster); 4 New England Style Bread Rolls or top split brioche hot dog buns, (with long sides trimmed off (see notes)); 5 tablespoons butter, (divided); 1/4 cup mayonnaise; 1 stalk celery, (minced); 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 tablespoon minced chives; 2 teaspoons chopped fresh tarragon; 1 teaspoon Dijon; ¼ tsp EACH pepper, paprika, dried dill; pinch-1/4 teaspoon cayenne pepper

This shockingly easy lobster roll recipe trumps overpriced restaurant versions, on your table in just 20 minutes (thanks to shortcut frozen lobster option)! This New England hybrid boasts the best of both Connecticut and Maine lobster rolls, with succulent lobster meat warmed in nutty butter, then dressed in the light zesty creaminess of lemon-laced mayo, all piled in buttery toasted buns. These lobster rolls are a fresh, gourmet masterpiece that will have everyone singing your praises and begging you to make them again and again!

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holding a Main lobster roll showing the creamy mayo dressing

This is the Best Lobster Roll Recipe

BEST OF MAINE AND CONNECTICUIT: These lobster rolls are a non-divisive delight, boasting warm, buttery lobster meat very lightly dressed in aioli which allows the buttery lobster to remain the star of the recipe.
QUICK AND EASY: Warm the lobster in butter, combine with the aioli ingredients, toast the buns, then load!
SHORTCUT LOBSTER: Using frozen, thawed lobster meat creates swoon-worthy lobster rolls in minutes at a more budget-friendly price.
VERY LIGHT MAYO: No goopy mayo dressing here! It takes a back seat to the buttery lobster while still adding tangy, herbaceous creaminess.
BEST AIOLI: It’s not only laced with classic lemon and chives, but a whispering crunch of celery, tarragon, dill, paprika and cayenne add delightful complexity that keep you coming back for more.
BUTTERY BUNS: By going light on the mayo and using lemon zest in place of additional lemon juice, the lobster meat doesn’t get wet and make the buns soggy.

What is a Lobster Roll?

A lobster roll is a popular seafood sandwich that originates from New England in the United States, particularly Maine. It typically consists of lobster meat served in a buttered, toasted split-top hot dog bun, dressed with mayonnaise or butter. Lobster rolls can be found at seafood shacks, restaurants, and food trucks along the coasts of the northeastern United States and other areas known for their seafood.

The preparation of lobster rolls can vary slightly from region to region:

Maine Style: This features large chunks of cold lobster meat tossed with a mayonnaise dressing flavored with lemon juice, and herbs such as tarragon, scallions and chives, before getting stuffed into a buttered, toasted split-top bun.

Connecticut Style: This style omits the mayonnaise entirely. Instead, the lobster meat is served warmed, tossed with melted butter and a touch of lemon juice before being placed in the toasted, buttered top-split bun.

Hybrid: This style is what I’m sharing today and is gaining increasing popularity across the country because it’s the best in my opinion! The lobster meat is gently warmed in butter then tossed in a lighter mayonnaise dressing before being piled in the buns.

up closer of lobster roll recipe garnished with chives

Lobster Roll Ingredients

Just a few key ingredients combine to create out-of-this world Lobster Rolls! Let’s take a closer look at what you will need (full measurements in the printable recipe card at the bottom of the post):

Lobster: Use 1 ¼ pounds fresh steamed lobster or frozen/thawed lobster meat. Options detailed below.
New England Style Bread Rolls: These split-top hot dog buns are the most authentic for lobster rolls. These buns have flat bottoms, “whitewall” rather than browned sides to soak up all that delicious butter, and are sliced down the top (instead of the side), to make a pocket for your filling. Look in the bakery section of your grocery store or find them on Amazon.
Alternative buns: New England Style Bread Rolls can be difficult to come by in many areas, so the next best option is brioche hot dog buns top sliced available at most grocery stores or on Amazon. They are soft, tender, and soak up the butter without becoming mushy. In a bind, soft regular hot dog buns will work. Thinly slice off the outside browned sides to expose the white crumb to better soak up the butter and square the buns for toasting.
Butter: A few tablespoons is melted to coat the lobster and a couple tablespoons is used to toast the buns. Uses salted butter for extra flavor!
Mayonnaise: Only ¼ cup creates a very thin, lightly creamy aioli. Please use real, quality mayonnaise and not Miracle Whip.
Celery: This is controversial, and therefore optional, but I love the whispering contrasting crunch it adds. Finley chop the celery so it doesn’t compete with the lobster.
Lemon: This brightens the lobster rolls and compliments the sweet meat with its fresh, tanginess. Pick up one fresh lemon because you’ll need some of the juice and the zest.
Chives: These taste like mild onion with a slight garlicky note but they are actually classified as an herb verses an onion. When purchasing chives, look for plump green stems without brown spots or wilting.
Tarragon: This herb boasts mild anise-like notes, a touch of sweetness, and a hint of peppery bitterness and is a game-changer to create the best lobster roll recipe – so please don’t skip!
Spices: Paprika, dried dill, salt, pepper and a pinch of cayenne pepper round out the intoxicating flavor profile.

showing how to serve Main lobster rolls on a plate with potato chips

What is the Best Lobster for this Lobster Roll Recipe?

The best type of lobster for lobster rolls is the Maine lobster (American lobster). It’s the most sought-after variety for its sweet, succulent meat, and it carries more meat in the robust claws and knuckles, yielding ample chunks ideal for lobster rolls.

You may use either steamed live lobster, shortcut frozen lobster meat or mail order lobster for this lobster roll recipe:

Fresh lobster: You’ll need 1 ¼ pounds of lobster meat, which is 6-7 lobsters. For live lobster, ask the seafood counter if they will steam it for you and remove the meat.

Frozen lobster: For refrigerated/frozen lobster, look for meat that includes the claw, arm and knuckle meat. Freezing is done immediately after steaming and even the most discerning might not be able to tell the difference between fresh and frozen!

Mail order lobster: If you don’t have access to live lobster, but still want the full New England Lobster Roll experience, there are several Maine lobster companies that will ship fresh or frozen lobsters to you overnight. Google “mail order Maine lobster” to learn more.

How to make a Lobster Roll

Follow the step-by-step photos below to see just how easy it is to make a lobster roll! (Full recipe in the printable recipe card at the bottom of the post.)

Step 1: Make aioli. In a large bowl, mix all the Aioli ingredients together; set aside.

showing how to make a Maine lobster roll by adding mayonnaise, chives, lemon juice, lemon zest, and tarragon to a bowl and stirring to combine

Step 2: Sauté lobster. Melt 3 tablespoons butter in a large skillet over medium heat. Add lobster meat and cook, while stirring, just until warmed through, about 2 minutes.

showing how to make a lobster roll by warming lobster in butter

Step 3: Add lobster to mayo. Transfer to the Aioli and toss to coat.

showing how to make a Maine lobster roll by tossing lobster in mayonnaise mixture

Stepp 4: Toast buns. Slice the outside rounded, browned side edges from the rolls. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Toast the buns cut side down until golden.

showing how to make a lobster roll by slicing the sides of the buns and toasting in butter in a skillet

Step 5: Fill buns. Pile each bun equally with a heaping serving of lobster meat.

showing how to make a lobster roll by dividing the lobster meat between the rolls

Tips for making the Best Lobster Roll

Dry frozen lobster meat: Completely thaw the lobster meat and pat dry before using, otherwise, it can make the aioli watery and the buns soggy.
Don’t “cook” the lobster meat: The lobster meat is already cooked, we are just warming it for a couple minutes. Don’t overcook or it will become tough and rubbery.
For the lemon: Zest the lemon while it’s whole before juicing. When zesting, take care to only remove the outermost layer of the skin, as the white pith beneath can be bitter. Use the lemon zest immediately because it’s the most flavorful when fresh.
Use fresh buns: No matter what type of buns you pick up, use them within the first 1-2 days while they are extra moist, soft and squishy. The longer the buns are stored, the drier they will become.
Slice off the bun’s bready sides: Use a serrated knife to cut a thin layer off the long sides off of the buns, removing the rounded edge. This not only makes the sides flat and easier to toast, but exposes the tender crumb, to better soak up the melted butter.
Eat fresh: Call everyone to the table so they can enjoy the lobster rolls while the toasted buns are still warm and crisp and the lobster meat tastes of warm melted butter and light mayo dressing.

lobster roll recipe lined on a platter to serve

Maine Lobster Roll variations

These variations might not be traditional, but this is YOUR lobster roll recipe, so make it any way you want:

Use different lobster: While Maine lobster is the most sought after variety used, other varieties, such as rock lobster, can be used.
Use one type of meat: Use all lobster claw meat, tail meat, or knuckle meat.
Use crab or shrimp: Warm the crab or shrimp like you would the lobster.
Use different bread: Try croissants, Artisan bread, Kaiser buns challah roll, Hawaiian rolls, etc.
Go low-carb: Skip the bun and make lettuce wraps with bib or Romaine lettuce.
Skip mayonnaise: Warm the lobster in 2 tablespoons extra butter and add the lemon juice, zest, and herbs directly to the buttered lobster. Start with less lemon/herbs and add more to taste.
Swap mayo: Use Greek yogurt or sour cream instead.
Add-Ins: While not traditional, feel free to add capers, onion, bacon, avocado, etc.
Serve with lettuce: Place a piece of leafy lettuce on the bun before piling on the lobster meat.

How to serve this New England Style Lobster Roll

Lobster Rolls are traditionally served with salty chips such as potato chips or salt and vinegar. We also like them with:

top view of serving Main lobster roll on a plate with potato chips

MEal Prep Lobster Rolls

The lobsters can be steamed ahead of time, the meat removed and stored for up to 2 days in an airtight container in the refrigerator. The aioli can be prepped ahead and stored in the refrigerator for up to 2 days. Now, all that’s left is to sauté the lobster in butter for a couple minutes and toast the buns!

How to store a New England Lobster Roll

Lobster rolls are best served fresh when the buns are freshly toasted and the lobster is slightly warm. However, the lobster meat may be stored separately from the buns in the refrigerator for up to 2 days – it will still be tasty!

How do I reheat Lobster Rolls?

The lobster meat can be served cold or gently warmed ever-so-slightly in a skillet. Gently re-toast the buns in a toaster oven or in a skillet.

up closer of holding a lobster roll showing the juicy lobster meat

Looking for more sandwich Recipes?

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Tools Used in This Recipe

Cast Iron Skillet 12-inch (Staub)

Stainless Steel Mixing Bowl Set

Spatula Spoon

Citrus Zester

Citrus Press Juicer

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New England Lobster Roll

This shockingly easy lobster roll recipe trumps overpriced restaurant versions, on your table in just 20 minutes! This New England hybrid boasts the best of both Connecticut and Maine lobster rolls, with succulent lobster meat warmed in nutty butter, then dressed in the light zesty creaminess of lemon-laced mayo, all piled in buttery toasted buns. These lobster rolls are a fresh, gourmet masterpiece that will have everyone singing your praises and begging you to make them again and again!

Servings: lobster rolls

Prep Time: 20

Cook Time: 6

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Ingredients

Lobster Rolls

1 ¼ pounds (21 oz.) cooked frozen lobster meat, thawed (claw, arm and knuckle meat) or fresh steamed lobster
4 New England Style Bread Rolls or top split brioche hot dog buns, with long sides trimmed off (see notes)
5 tablespoons butter, divided

Light Aioli

1/4 cup mayonnaise
1 stalk celery, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon minced chives
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon
¼ tsp EACH pepper, paprika, dried dill
pinch-1/4 teaspoon cayenne pepper

Instructions

Make Aioli: In a large bowl, mix all the Aioli ingredients together; set aside.
Prep lobster: Add thawed lobster meat to a large bowl and pat very dry (otherwise it will make Aioli watery). Tear extra-large pieces into bite-size chunks.
Warm lobster: Melt 3 tablespoons butter in a large skillet over medium heat. Add lobster meat and cook, while stirring just until warmed through, about 2 minutes. Don't over cook or it will become tough. Transfer to the Aioli and toss to coat.
Toast buns: Wipe out any lobster pieces from the skillet. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Toast the bottom and sides of the buns until golden.
Load: Pile each bun down the center equally with a heaping serving of lobster meat. Serve immediately while still warm!

Notes

Fresh lobster: You’ll need 6-7 lobsters. For live lobster, ask the seafood counter if they will steam it for you and remove the meat.
Frozen lobster: Look for meat that includes the claw, arm and knuckle meat, but you may use all of one kind if you can’t find a variety. Freezing is done immediately after steaming and even the most discerning might not be able to tell the difference between fresh and frozen!
Mail order lobster: If you don’t have access to live lobster, but still want the full New England Lobster Roll experience, there are several Maine lobster companies that will ship fresh or frozen lobsters to you overnight. Google “mail order Maine lobster” to learn more.
New England Style Bread Rolls: These split-top hot dog buns have flat bottoms, “whitewall” rather than browned sides to soak up all that delicious butter, and are sliced down the top (instead of the side), to make a pocket for your filling. Look in the bakery section of your grocery store or find them on Amazon.
Alternative buns: The next best option is brioche hot dog buns top sliced available at most grocery stores or on Amazon. In a bind, soft regular hot dog buns will work. For both, thinly slice off the outside browned sides to expose the white crumb (see photos) to better soak up the butter and square the buns for toasting.
Prep ahead: The lobsters can be steamed ahead of time, the meat removed and stored for up to 2 days in an airtight container in the refrigerator. The aioli can be prepped ahead and stored in the refrigerator for up to 2 days.
Storage: Lobster rolls are best served fresh when the buns are freshly toasted and the lobster is slightly warm. However, the lobster meat may be stored separately from the buns in the refrigerator for up to 2 days – it will still be tasty!

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How to Make a Lobster Roll

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