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White plates with lobster rolls, potato chips, and lemon slices piled on top.

Lobster Roll

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings (1 sandwich each)
Calories 359kcal



  • In a medium bowl, whisk together mayonnaise, green onion, lemon juice, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 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 1/2 cup lobster filling and serve with lemon wedges.



  1. 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.
  2. 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.
  3. Yield: This Lobster Roll recipe makes about 2 cups of cold lobster filling, enough for 4 sandwiches with 1/2 cup filling each.
  4. Storage: Store covered in the refrigerator for up to 2 days.
  5. Make ahead: Get ahead of the game by making the lobster filling a day in advance.


Serving: 1sandwich | Calories: 359kcal | Carbohydrates: 22g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 865mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 2mg