Lobster Roll Recipe
Cooking the lobster gently and chilling it before dressing keeps the meat firm and sweet instead of watery, and a light hand with mayonnaise lets the lobster flavor lead instead of getting buried in dressing.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 2 lbs lobster tails or whole live lobsters
- 1/3 cup mayonnaise
- 1/4 cup celery, finely diced
- 1 tbsp lemon juice, fresh
- 1 tbsp chives, finely chopped
- 3 tbsp unsalted butter
- 4 buns split-top hot dog buns
- 1/4 tsp salt
- 1/8 tsp black pepper
Nutrition per serving
- Calories
- 428
- Protein
- 23g
- Carbs
- 25g
- Fat
- 25g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring a large pot of well-salted water to a boil. Add the lobster tails (or whole lobsters) and cook until the shells turn bright red and the meat is opaque, about 8-9 minutes for tails or 9-11 minutes for 1.25-pound whole lobsters.
- 2Transfer the lobster to a bowl of ice water immediately to stop the cooking, then let it cool for 5 minutes.
- 3Crack the shells and remove the meat, discarding any cartilage. Chop the meat into 1/2-inch chunks and pat dry with paper towels.
- 4Chill the lobster meat in the refrigerator for at least 20 minutes.
- 5In a medium bowl, stir together the mayonnaise, celery, lemon juice, chives, salt, and pepper.
- 6Add the chilled lobster meat and fold gently until just coated, taking care not to shred the pieces.
- 7Melt the butter in a skillet over medium heat. Brush the outer sides of the split-top buns with butter and toast in the skillet for 1-2 minutes per side, until golden.
- 8Fill each toasted bun with the lobster mixture, piling it high so the meat spills over both sides. Serve immediately.
Tips & variations
- For a Connecticut-style version, skip the mayonnaise entirely and toss the warm lobster meat in melted butter just before filling the buns.
- Frozen, pre-cooked lobster meat works in a pinch: thaw it fully in the refrigerator and pat it very dry before dressing, since excess moisture waters down the mayo.
- A small pinch of Old Bay seasoning stirred into the dressing adds warmth without overpowering the lobster.
Storage & reheating
Store the dressed lobster meat separately from the buns in an airtight container in the refrigerator for up to 2 days. Toast fresh buns just before serving; the filling is meant to be eaten cold and does not reheat well.
Tips from the Tulo kitchen
- Buy split-top New England style buns if the store carries them; their flat sides are made for pan-toasting and hold the filling better than round buns.
- Salt the boiling water generously, close to the salinity of seawater, since lobster meat takes on very little seasoning after it's cooked.
FAQ
Can I use frozen lobster tails for a lobster roll?
Yes. Thaw them overnight in the refrigerator before boiling; cooking from frozen leads to uneven texture, with the outside overcooked before the center is done.
What's the difference between a Maine roll and a Connecticut roll?
A Maine roll uses cold lobster meat dressed in mayonnaise; a Connecticut roll uses warm lobster meat tossed in melted butter, with no mayo at all.
How much lobster meat do I need per roll?
Plan on about 4 to 5 ounces of cooked, picked lobster meat per roll, which is roughly what comes from one 1.25-pound whole lobster or two small tails.
Can I make the filling ahead of time?
Yes, the dressed lobster mixture can be made up to a day ahead and kept covered in the refrigerator; toast the buns fresh right before serving so they don't turn soggy.