Lobster Rolls
Published
Published
Lobster rolls are a taste of home for me. Growing up in Massachusetts, we didn’t eat lobster every day, but when we did, usually during special summer visits to the Cape or Maine, it was magic. These lobster rolls are my way of bringing that classic New England flavor to any kitchen, no matter where you live. Made with sweet lobster tail meat, a delicate dressing, and buttery toasted buns, they’re simple, satisfying, and absolutely special.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Even in Tennessee, I still find ways to sneak a little New England into my kitchen. Most grocery stores don’t have live lobsters anymore, so when I spotted lobster tails at my grocery store, I knew it was time for a little taste of home for dinner. This recipe is easy to prep, doesn’t require a whole lobster, and makes just enough for two indulgent sandwiches. We’re making Maine-style lobster rolls here, tossed in a light mayo dressing, but if you prefer Connecticut-style, you can skip the dressing and drizzle the warm lobster meat with melted butter instead. If you find top-sliced buns, grab them, but regular brioche works too.
Helpful Tips
- Heavily salt the water. 1 tsp per quart of water. This may seem salty, but we want that briny flavor! I used 4 quarts of water, so I added 4 tsp salt.
- Boil lobster tails for 1 minute per ounce. Use the 1-minute-per-ounce (per tail) rule as a guide. 3-ounce tails (which is what I used) usually need around 3–5 minutes. The shells should turn bright red, and the meat should reach 145°F.
- Avoid rubbery lobster. Don’t overcook! Pull the tails as soon as they hit temp and the meat is opaque. Overcooking makes it tough and chewy.
- Top-sliced buns are ideal. New England–style top-sliced brioche buns are classic for lobster rolls. If you can’t find them, ask your grocer. Otherwise, regular brioche or hot dog buns will work in a pinch. Toasted, buttery sides are key.
Lobster Rolls
Ingredients
- 3 lobster tails, (3 ounces each)*
- boiling salted water, (1 teaspoon salt per quart of water)
- 4 & 1/8 tsp salt, divided
- 1 rib celery, diced small
- 1 tbsp mayonnaise
- ¼ tsp dijon mustard
- 1 lemon, seeds removed and quartered
- 1 tbsp butter
- 2 brioche top slice buns
- 8 chives, (1/2 tablespoon minced)
Instructions
- Gather ingredients. Rinse lobster tails in cold water.
- Boil lobster tails in salted water for 3-5 minutes until bright red and internal temp reaches at least 145°F.** Once done, remove from water and let the tails cool.
- Add diced celery to a mixing bowl with mayonnaise, Dijon mustard, 1/8 tsp salt, and a squeeze of fresh lemon juice (about 1 tsp if you are using bottled lemon juice, but I recommend fresh!) Stir to combine.
- Once lobster tails have cooled so they are safe to handle, use kitchen shears to cut shells down the middle of the top of the tail. (You can cut the shells before boiling them, but I find the meat to be a little tough when I do that before the boiling stage.)
- Gently pull the shells away from the meat, putting the tail meat off to the side. Roughly chop tail meat.
- Mix tail meat with celery dressing mixture. Cover and put it in the refrigerator while you prepare the buns.***
- Butter the sides of the brioche top slice buns.
- In a pan over medium-high heat, toast the buttered sides of the buns until crisp and toasted, about 2-4 minutes per side depending on the pan you use.
- Stuff the lobster meat mixture into each bun. Serve while the buns are still warm with a sprinkle of chives and extra fresh squeezed lemon.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Lobster Rolls Step by Step
Prepare the lobster and pot: Rinse 3 lobster tails (about 9 oz total) in cold water. Bring a large pot of water to a boil, using 1 tsp of salt per quart (about 4 tsp salt if using 4 quarts of water).
Boil the lobster: Boil the lobster tails for 3–5 minutes, or until the shells turn bright red and the internal temperature reaches 145°F. Remove the tails from the water and set aside to cool.
Make the dressing: Dice 1 rib of celery into small pieces and add to a medium bowl with 1 tbsp mayonnaise, 1/4 tsp Dijon mustard, 1/8 tsp salt, and a squeeze of fresh lemon juice (about 1 tsp if using bottled). Stir to combine.
Prep the aromatics: While the lobster cools, mince 8 chives (about 1/2 tbsp) and cut 1 lemon into quarters, removing the seeds.
Cut the lobster shells: Once the lobster is cool enough to handle, use kitchen shears to cut the shell down the top center of each tail.
Remove the lobster meat from the shells: Gently pull the shell away from the meat. Discard the shells when done.
Chop and mix the lobster: Roughly chop the lobster meat, then add it to the bowl with the celery mixture. Stir until well combined. Cover and refrigerate while you prepare the buns.
Butter the buns: Spread 1 tbsp of butter over the sides of 2 brioche top-slice buns (or regular brioche buns, if that’s what you have).
Toast the buns: Heat a skillet over medium-high heat and toast the buttered sides of the buns for 2–4 minutes per side, until golden and crisp.
Fill the buns: Divide the chilled lobster filling between the two buns.
Garnish and serve: Top each roll with a sprinkle of the minced chives and an extra squeeze of lemon juice, if desired. Serve warm. Enjoy!
Serving Suggestions
I love serving these lobster rolls on laid-back summer evenings, usually out on the patio with a cold drink in hand. Honestly, they’re a full meal on their own, but if I’m making them for friends or a weekend dinner, I’ll add a few simple sides to round things out. I love classic kettle-cooked chips or some homemade coleslaw. Creamy cucumber salad adds a cool, refreshing crunch, and corn on the cob brings that perfect summertime vibe. A crisp glass of white wine or a tall lemonade is the perfect finishing touch.
How to Store Leftovers
You can make the lobster filling up to a day in advance, just store it in an airtight container in the fridge for up to 2 days. Keep the buns separate, and don’t toast until you’re ready to serve.
Serve leftover crab salad cold from the fridge. If you’re making warm Connecticut-style lobster rolls (tossed in melted butter), store any leftover lobster meat and butter mixture in an airtight container in the fridge for up to 2 days. To reheat, gently warm the lobster and butter in a skillet over low heat just until heated through. Avoid overcooking to keep the meat tender.
It was my father-in-laws 90th birthday so we splurged and did sort of a surf and turf, which is his favorite. Made these lobster roll sandwiches and he loved them. We all did. And they were super simple to make. Thank you!
It looks delicious made my mouth very watery, but unfortunately, I cannot afford lobster imitation or not but I dream about eating it close my eyes and I’m eating some. Thank you though. I give it five stars it looks good. 100%. Believe it I never had Lobster.
Outstanding!