Lobster Roll
Sweet, succulent chunks of fresh lobster meat tossed in a light coating of mayo, nestled into a buttery toasted split-top bun. This classic New England summer staple is simple, elegant, and lets the lobster shine without any distraction.
For 4 servings
- boil · ~11 min
Boil the lobsters.
1.Fill a large stockpot with enough water to cover 4 lobsters and bring to a rolling boil.2.Add 1 tbsp salt to the water.3.Add live lobsters head-first to the pot, cover, and cook for 9-11 minutes until shells turn bright red.TIPDon't overcook — 9 minutes is perfect for 1.25 lb lobsters. Meat should be opaque and tender. - prep · ~10 min
Shock and pick the lobster meat.
1.Transfer cooked lobsters immediately to an ice bath to stop cooking. Let cool for 5 minutes.2.Twist off tails and claws. Crack shells using a lobster cracker.3.Extract meat from tails, claws, and knuckles. Chop into generous bite-sized chunks.TIPSave the leg meat — it's a little extra work but adds the sweetest, most tender bites. - mix · ~3 min
Make the lobster salad.
1.In a bowl, combine mayonnaise, diced celery, half the lemon juice, and chives.2.Fold in the lobster meat gently until just coated.3.Season with a pinch of salt, black pepper, and remaining lemon juice to taste. Refrigerate while toasting buns.TIPGo light on the mayo — just enough to bind. The lobster's natural sweetness is the star. - fry · ~4 min
Toast the buns in butter.
1.Heat a skillet over medium heat.2.Spread softened butter on the outside faces of each split-top bun.3.Place buns butter-side down in the skillet and toast until golden brown, about 2 minutes per side.TIPUse medium heat — too high burns the butter. You want a crisp, golden exterior. - assemble · ~1 min
Assemble the lobster rolls.
1.Open each toasted bun and spoon the chilled lobster salad generously into the center.2.Mound the lobster high so it spills over the top. - serve
Serve immediately with lemon wedges.
Plate each lobster roll with a lemon wedge on the side and your favorite kettle chips. Serve right away while the bun is still warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the lobster salad for at least 15 minutes to let flavors meld and make assembly easier.
- 2For the sweetest meat, save and pick the small leg meat along with claws and tails.
- 3Use a light hand when folding in the mayo — you want to coat, not drench, the lobster.
- 4Dry the lobster meat gently with paper towels after shocking to avoid a watery filling.
- 5Toast the buns on the flat top of a griddle for even, all-over golden browning.
- 6Serve immediately after assembly so the warm bun contrasts with the cool lobster salad.
- 7Use only the lemon juice from fresh lemons, not bottled, for bright, clean acidity.
Adapt it for your goals.
Connecticut-style (warm butter)
Replace the mayo-celery salad with melted butter and a squeeze of lemon. Toss the warm lobster meat in drawn butter and pile into the toasted bun for a richer, lusher New England classic.
low oil / lighterLow-oil / lighter
Use Greek yogurt in place of mayonnaise for a tangier, lower-fat binder. Add extra lemon juice and a pinch of cayenne to keep the flavor bright.
spicySpicy
Mix the mayo with a teaspoon of sriracha or finely diced jalapeño. A dash of Old Bay seasoning adds a coastal kick that complements the lobster.
herb forwardHerb-forward
Swap half the chives for fresh tarragon and add a tablespoon of minced dill. The anise-like tarragon elevates the lobster's sweetness beautifully.
Why this is on our healthy list.
Lean Protein Source
Lobster meat is naturally low in fat and rich in high-quality protein, supporting muscle repair and satiety without heavy calories.
Rich in Selenium & Zinc
Lobster is an excellent source of selenium, a key antioxidant mineral, and zinc, which supports immune function and cell health.
Omega-3 Fatty Acids
Though lean, lobster contains beneficial omega-3s that promote heart and brain health when enjoyed as part of a balanced diet.
Low Carbohydrate
This dish contains minimal carbs from the celery and bun, making it a suitable choice for those monitoring carbohydrate intake.
Frequently asked questions
Yes, but fresh-boiled live lobster gives the sweetest texture and flavor. If using frozen, thaw overnight in the fridge and pat very dry before mixing.
