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Lobster Rolls Recipe

Lobster Rolls

Wholesome Cove
This authentic Lobster Rolls recipe brings the taste of coastal New England to your table with sweet, succulent lobster meat in a buttery toasted bun, lightly dressed with mayo, lemon, celery, and chives. After perfecting it through many trials, the balance of minimal mayo and generous butter creates restaurant-quality results in just 25 minutes—no fancy equipment needed.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 rolls
Calories 385 kcal

Equipment

  • Large mixing bowl - for combining the lobster salad
  • Sharp chef's knife - for chopping celery and chives
  • Cutting board
  • Small bowl - for mixing the dressing
  • Pastry brush - for buttering the buns
  • Non-stick skillet or griddle - for toasting the buns
  • Measuring spoons and cups
  • Citrus juicer or reamer - optional but helpful
  • Rubber spatula - for gentle mixing
  • Kitchen tongs - for handling the buns

Ingredients
  

For the Lobster Filling

  • 1 pound cooked lobster meat - 450g, cut into bite-sized chunks
  • 3 tablespoons mayonnaise - 45ml
  • 1 tablespoon fresh lemon juice - 15ml
  • 1 stalk celery - finely diced, about 1/4 cup or 30g
  • 2 tablespoons fresh chives - 8g, finely chopped
  • 1/4 teaspoon sea salt - 1g
  • 1/8 teaspoon black pepper - 0.5g
  • 1/8 teaspoon paprika - 0.5g, optional

For the Rolls

  • 4 top-split hot dog buns - New England style preferred
  • 3 tablespoons butter - 42g, melted
  • fresh lettuce leaves - optional, for serving
  • lemon wedges - for serving

Instructions
 

  • Prepare the lobster meat by draining excess liquid, removing any shell or cartilage, and cutting into 1/2 to 3/4-inch bite-sized chunks. Keep chilled.
  • Wash, dry, and finely dice the celery. Rinse, dry, and finely chop the chives. Juice the lemon and prepare extra wedges for serving.
  • In a small bowl, whisk together mayonnaise, fresh lemon juice, salt, pepper, and optional paprika until smooth. Adjust seasoning to taste.
  • Gently fold the diced celery, chopped chives, and dressing into the lobster meat using a rubber spatula. Avoid overmixing. Refrigerate for at least 15 minutes.
  • Generously brush the outside of each bun with melted butter. Toast on a hot non-stick skillet or griddle over medium heat for 2-3 minutes per side until golden and crispy.
  • Optional: Place a lettuce leaf in each toasted bun. Divide the chilled lobster mixture evenly among the buns, piling it high. Garnish if desired and serve immediately with lemon wedges.

Notes

  • Use cold lobster meat and keep the mixture chilled until serving to maintain the best texture.
  • Start with less mayo and add more gradually—do not overdress to preserve the delicate lobster flavor.
  • Toast buns over medium heat to achieve golden crispiness without burning.
  • Cut lobster into uniform chunks for consistent texture in every bite.
  • New England-style top-split buns are ideal as they toast flat and hold more filling.
  • Serve immediately while buns are warm and filling is cold for the classic experience.
  • Lobster salad mixture can be prepped up to 4 hours ahead and refrigerated.
  • For Connecticut-style variation, skip mayo and toss warm lobster in melted butter with lemon.
  • Store undressed lobster salad in the refrigerator for up to 24 hours; avoid freezing.
  • Quality fresh or properly thawed lobster meat is essential—do not skimp on this star ingredient.

Nutrition

Serving: 1rollCalories: 385kcalCarbohydrates: 24gProtein: 28gFat: 18gSaturated Fat: 8gCholesterol: 145mgSodium: 720mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 12mgCalcium: 10mgIron: 6mg
Keyword lobster rolls, maine lobster, new england seafood, seafood sandwich, summer recipes
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