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Loading...A classic New England lobster roll features tender chunks of cold lobster tossed in a light mayonnaise dressing, then piled into a buttery, griddled split-top hot dog bun. It is a beloved summer staple along the Atlantic coast, prized for showcasing sweet lobster meat in its simplest form.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings4
Yield4 lobster rolls
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 24 gCarbs
- 1 gFiber
- 3 gSugar
- 27 gProtein
- 760 mgSodium
- 380 mgPotassium
- 110 mgCalcium
- 1 mgIron
- 3 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the lobster filling
- 1 lb cooked lobster meat (claw and tail), roughly chopped
- 1/3 cup mayonnaise
- 1 celery stalk, finely diced
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 pinch sweet paprika
For assembly
- 4 New England-style split-top hot dog buns
- 3 tbsp unsalted butter, softened
- 4 large butter lettuce leaves
- Lemon wedges, for serving
Directions
- In a large bowl, gently combine the chopped lobster meat, mayonnaise, celery, chives, lemon juice, salt, pepper, and paprika; fold carefully so the lobster pieces stay intact.
- Cover and refrigerate the lobster salad for at least 15 minutes to allow the flavors to meld.
- Spread the softened butter evenly over both flat outer sides of each split-top bun.
- Heat a cast-iron skillet or griddle over medium heat. Place the buns butter-side down and toast until deeply golden brown, about 2 to 3 minutes per side.
- Line the inside of each warm toasted bun with a butter lettuce leaf, letting the edges peek out.
- Generously spoon the chilled lobster mixture into each bun, mounding it high.
- Serve immediately with lemon wedges, classic potato chips, and dill pickles on the side.
Cook’s Notes
- Use freshly cooked lobster meat from claws and tails for the sweetest flavor and best texture; frozen works in a pinch but thaw gently.
- Do not overmix the lobster salad—fold just enough to coat the meat so the chunks remain tender and intact.
- Authentic split-top New England buns (with flat sides) are essential; they toast evenly and hold the filling without becoming soggy.
- For a brighter finish, add a small squeeze of fresh lemon right before serving.
- Serve the rolls immediately after assembly so the contrast between the cold lobster and the warm, crispy bun is preserved.
