New England Lobster Roll (Printable)

Sweet lobster meat on toasted brioche with light dressing

# What You'll Need:

→ Lobster

01 - 1 lb cooked lobster meat from claws, knuckles, and tail, cut into bite-sized pieces

→ Dressing

02 - 2 to 3 tbsp mayonnaise or 2 oz melted unsalted butter for Connecticut style
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tbsp finely chopped celery
05 - 1 tbsp finely chopped fresh chives or scallions
06 - Kosher salt and freshly ground black pepper to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp softened unsalted butter for brushing

→ Garnishes

09 - Fresh lemon wedges
10 - Chopped fresh parsley

# How to Make It:

01 - Combine the lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives in a mixing bowl. Gently fold together until evenly coated. Season generously with salt and pepper to taste, then refrigerate until ready to assemble.
02 - Heat a cast-iron skillet or griddle over medium heat. Brush the cut sides of each split-top roll with softened butter. Place butter-side down in the hot pan and toast for 1 to 2 minutes until golden brown and crispy. Flip and toast the second side for another minute.
03 - Open each toasted roll and pack the lobster mixture generously into the center, mounding it slightly above the roll's edges. The filling should overflow the bun slightly for an authentic presentation.
04 - Sprinkle chopped fresh parsley over the exposed lobster meat. Arrange lemon wedges alongside each roll. Serve immediately while the rolls remain warm and crisp, accompanied by kettle chips or coleslaw.

# Expert Tips:

01 -
  • The contrast of cool sweet lobster against warm buttery bread creates pure magic
  • It comes together in under 30 minutes but tastes like something from a seaside restaurant
  • Two classic styles mean you can switch between creamy Maine dressing and drawn butter Connecticut depending on your mood
02 -
  • Never skip toasting the rolls. That warm crispy exterior is what transforms this from a lobster sandwich into an actual lobster roll experience.
  • The lobster mixture can be made ahead and refrigerated for a few hours, but never add the dressing more than an hour before serving or the texture starts breaking down.
03 -
  • Buy the best lobster meat you can afford since this recipe is so simple. The quality really shines through.
  • A pinch of Old Bay seasoning or dash of hot sauce can add just the right kick if you like things spicier.
Return