Lobster Rolls
These easy 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.Step-by-step photos can be seen below the recipe card.
Servings: 2 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
*I saw frozen lobster tails at Walmart and fresh tails on ice at Publix, so I felt like using lobster tails was a safe bet to ensure you can get a taste of New England no matter where you live. Thaw them overnight in the fridge and pat dry before boiling.
**If you’re starting with whole lobsters instead of tails, you’ll need about 1 1/4 - 1 1/2 pounds per lobster to yield enough meat for one roll. Boil the lobsters for 8–10 minutes (depending on size), then let them cool before cracking them open to remove the tail, claw, and knuckle meat. Discard the green tomalley and rinse the meat gently before chopping and using as directed.
***Chill the mixture before assembling for melding, which makes stuffing the buns easier.
Nutrition
Serving: 1roll | Calories: 341kcal | Carbohydrates: 41g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 5618mg | Potassium: 418mg | Fiber: 3g | Sugar: 7g | Vitamin A: 456IU | Vitamin C: 32mg | Calcium: 213mg | Iron: 3mg