Lobster Rolls
These classic New England lobster rolls are filled with chunks of sweet buttery lobster meat lightly dressed in a creamy lemony mayonnaise and served in a toasted split top bun. Simple and elegant they are the ultimate summer seafood sandwich that lets the lobster be the true star.
Sweet tender lobster tossed in lemon mayo and served in a toasted split top bun.
Nutrition per serving
Ingredients
main
dressing
garnish
seasoning
base
toasting
Instructions
Prepare the lobster filling
If cooking whole lobsters boil them in salted water for 8 to 10 minutes then cool completely before removing the meat. Chop the lobster into generous bite sized chunks and place in a large mixing bowl.
Make the dressing
In a small bowl whisk together mayonnaise, fresh lemon juice, salt and pepper until smooth and well combined. Taste and adjust the seasoning as needed before adding to the lobster.
Combine and chill
Fold the diced celery and dressing gently into the lobster chunks being careful not to break up the meat too much. Add the chives and stir once more then refrigerate the mixture for at least 10 minutes to let the flavors meld.
Toast the buns
Spread softened butter generously on the flat sides of each split top bun. Heat a large skillet or griddle over medium heat and toast the buns cut side down for 2 to 3 minutes until golden brown and crispy.
Fill and serve
Spoon a generous and heaping portion of the chilled lobster salad into each toasted bun. Serve immediately with extra lemon wedges, kettle chips or a simple coleslaw on the side for a complete New England experience.
Substitutions
Common mistakes
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