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This easy Lobster Roll recipe has soft chunks of lobster, celery and scallions for crunch, and mayo for creaminess all piled on a buttery, toasted bun. Enjoy a taste coastal living no matter where you are!
I would never say that this is an authentic Maine Lobster Roll (or a specific lobster roll from another geographic location), but it resembles the lobster rolls I’ve bought from food trucks or ordered on Goldbelly. After all, if there is a Lobster Roll on the menu, I’m ordering it.
But the carbon footprint of a Lobster Roll from Maine to California is pretty awful to consider, so I wanted to make the best one I could at home. I hope you love it! And please feel free to leave a comment about what you think makes the best lobster roll. I’m excited to learn more!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Lobster: 1 pound of lobster claws and arms yields about 2 cups meat (reserve tails for something special such as Surf and Turf). If frozen, thaw overnight in the refrigerator. If raw, steam with salted water until cooked through, about 4 to 6 minutes.
- Buns: Also known as New England-style buns, these hot dog buns and sliced through the top instead of through the side. Grilling the buns is optional but recommended.
Step-by-step instructions
- In a medium bowl, whisk together mayonnaise, green onion, lemon juice, and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Fold in lobster and celery. Cover and chill until serving time.
- Spread butter on outside of buns. In a large skillet or griddle over medium-high heat, toast buns until golden brown, about 2 to 3 minutes per side.
- Fill each toasted bun with about ½ cup lobster filling.
- Serve with lemon wedges.
Recipe tips and variations
- Yield: This Lobster Roll recipe makes about 2 cups of cold lobster filling, enough for 4 sandwiches with ½ cup filling each.
- Storage: Store covered in the refrigerator for up to 2 days.
- Make ahead: Get ahead of the game by making the lobster filling a day in advance.
- Hot Lobster Roll: In a medium skillet over medium heat, melt ½ cup butter and 1 tablespoon lemon juice. Add cooked lobster and toss to combine. Serve warm in buns with lemon wedges on the side.
- Shrimp Salad: If you love this Lobster Roll, you might love Shrimp Salad on a toasted bun, too! It’s a less expensive way to enjoy the flavors of the sea.
- Serving suggestions: Serve Lobster Rolls with Easy Coleslaw, a Garden Salad with some shaved fennel, French Fries, or Corn on the Cob.
- More seafood favorites: Discover the best Tuna Salad recipe, Coconut Shrimp (with a delicious sweet and spicy mayo!), Pan-Fried Tilapia, and Blackened Salmon.
- Fish Fry: While not traditional in the midwest, a Lobster Roll might make an amazing addition to your next Friday Night Fish Fry.
Recipe FAQs
Twist arm to remove it from the claw. Break arm into two pieces using a lobster cracking tool or chef’s knife, and remove meat with a small spoon or skewer. Remove smaller part of claw, crack claw into two pieces, and remove meat with a skewer.
Thaw overnight in the refrigerator, then proceed with your recipe.
In a medium saucepan over medium-high heat, add lobster, ¼ cup water, and ½ teaspoon salt. Cover and cook until heated through, about 4 to 6 minutes. If the skillet gets dry, add a little more water.
Lobster season is late summer to early fall.
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Lobster Roll
Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon green onion
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 2 cups cooked lobster meat cut into 3/4-inch pieces (see note 1)
- 1 cup celery chopped (about 2 stalks)
- 4 split-top hot dog buns (see note 2)
- 2 tablespoons butter softened
- Lemon wedges for serving
Instructions
- In a medium bowl, whisk together mayonnaise, green onion, lemon juice, and salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Fold in lobster and celery. Cover and chill until serving time.
- Spread butter on outside of buns. In a large skillet or griddle over medium-high heat, toast buns until golden brown, about 2 to 3 minutes per side.
- Fill each toasted bun with about ½ cup lobster filling and serve with lemon wedges.
Recipe Video
Notes
- Lobster: 1 pound of lobster claws and arms yields about 2 cups meat (reserve tails for something special such as Surf and Turf). If frozen, thaw overnight in the refrigerator. If raw, steam with salted water until cooked through, about 4 to 6 minutes.
- Buns: Also known as New England-style buns, these hot dog buns and sliced through the top instead of through the side. Grilling the buns is optional but recommended.
- Yield: This Lobster Roll recipe makes about 2 cups of cold lobster filling, enough for 4 sandwiches with ½ cup filling each.
- Storage: Store covered in the refrigerator for up to 2 days.
- Make ahead: Get ahead of the game by making the lobster filling a day in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.