There’s something undeniably special about a perfectly made lobster roll recipe. With a warm, buttery bun, tender chunks of lobster, and just the right touch of lemon and mayo, it’s coastal comfort food at its finest. Whether you’re reminiscing about a trip to Maine or simply craving something indulgent, this lobster roll recipe brings the popular seaside flavors to your kitchen.
If you’re familiar with lobster roll recipes, you probably already know that there’s a huge debate as to whether Maine-style or Connecticut-style versions are best. I live in Boston. So, I might be a little biased in thinking that Maine-style rolls are best. However, I enjoy both versions and combine my favorite components of each to make the best lobster roll recipe at home.
Inspired by the lobster rolls I grew up eating in the summer, my version combines chilled lobster meat with just the right amount of mayo, bright lemon, crunchy celery, and fresh chives for a light, refreshing filling. Then, the buttery, toasted split-top buns and a drizzle of nutty brown butter add a warm contrast and indulgent finish. It’s the best of both worlds and makes for my absolute favorite summer meal!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Lobster – You’ll need two whole lobsters that are two and a half pounds each. I think the claw meat is best, but I typically use all the meat from the claw, tail, and knuckles so that nothing goes to waste.
- Mayonnaise – Choose a high-quality mayonnaise, and keep it nice and cold.
- Celery and Chives – These add a crunchy texture to the filling and a mild, oniony taste.
- Lemon – Use both fresh lemon juice and lemon zest. The acidity helps lighten some of the heaviness of the fats, adding a bright, refreshing taste.
- Salt and Pepper – Add as little or as much as you like, but don’t skip it. Otherwise, your filling will be a little bland. For even more flavor, I sometimes like to add celery salt, Old Bay Seasoning, or my secret seasoning blend, too.
- Butter – I recommend using unsalted butter so that you have better control over the flavor.
- Split-Top Rolls – Also known as New England-style hot dog buns, these are split vertically from the top, which creates a flat bottom that makes it easier to toast, fill, and serve lobster rolls. If you can’t find them, regular hot dog buns will also work.
How to Make the Best Lobster Roll Recipe
1. Make the Filling
2. Prepare the Buns and Assemble
Time Chart for Steaming Lobster
| Lobster Weight | Steaming Time |
| 1 Pound (16 Ounces) | 10 Minutes |
| 1 ¼ Pounds (20 Ounces) | 12 Minutes |
| 1 ½ Pounds (24 Ounces) | 14 Minutes |
| 1 ¾ Pounds (28 Ounces) | 16 Minutes |
| 2 Pounds (32 Ounces) | 18 Minutes |
| 2 ½ Pounds (40 Ounces) | 22 Minutes |
| 3 Pounds (48 Ounces) | 25-30 Minutes |
| 5 Pounds (80 Ounces) | 40-45 Minutes |
Nick’s Tips for Success
- Don’t overdo the mayo. I always recommend starting with a little bit and adding more as needed. You want enough to coat the lobster but not so much that the meat gets lost.
- Remove any rubber bands. Typically, fresh lobsters are sold with rubber bands around their claws. I always recommend removing these before cooking to prevent the lobster meat from tasting rubbery. Just watch your fingers!
- Cook live lobsters for the best fresh lobster taste. Frozen lobster meat can be chewy and won’t have the same bold, delicious flavor you get with freshly cooked lobster.
- Use a meat thermometer to ensure the lobster tail reaches an internal temperature of 145°F (63°C), meaning it’s fully cooked and safe to eat.
Lobster Roll Recipe
Equipment
- 1 Large Pot
- 1 Wire Rack or Steamer Basket
- 1 Instant-Read Thermometer
- 1 Medium Mixing Bowl
- 1 Sharp Knife
- 1 Medium Skillet
- 1 Small Heat Proof Bowl
Ingredients
For the Lobster
- 2 (1 ½ pound or 24 ounce) lobster
- 3 tablespoon (45 gram) mayonnaise
- 1 celery rib, diced
- 1 tablespoon (3 gram) fresh chives, chopped
- 1 lemon, zested
- 1 tablespoon (15 gram) lemon juice
- kosher salt and black pepper, to taste
- ¼ cup (60 gram) butter
- 2 split top buns (New England-style hot dog buns)
For Serving
- fresh chives, chopped
- lemon wedges
Instructions
Cook the Lobster
- Fill a large lobster pot with one inch of water. Add the salt, then set a rack or large steamer basket in the bottom and bring the water to a boil.2 (1 ½ pound or 24 ounce) lobster
- Add the lobsters, cover with a tight-fitting lid, and return the water to a boil. Once boiling, reduce the heat to a gentle boil, and steam the lobsters until they are bright red, about 10 minutes. The internal temperature of the tail should be 145°F (63°C).
- Carefully remove the lobsters from the steamer basket, and transfer them to the refrigerator to chill.
- Once the lobsters are cool to the touch, remove the meat from the shells and cut it into one and a half-inch (four-centimeter) pieces.
- Add the chopped lobster to a medium-sized mixing bowl along with the mayonnaise, celery, chives, lemon zest and juice, kosher salt, and black pepper. Gently stir to combine, then cover and refrigerate.3 tablespoon mayonnaise, 1 celery rib, 1 tablespoon fresh chives, 1 lemon, 1 tablespoon lemon juice, kosher salt and black pepper
Toast the Buns
- To a medium sized skillet over medium heat, add two tablespoons butter.¼ cup butter
- If not using already leveled split-top buns, use a sharp knife to trim the buns, creating a flat surface on both sides. Discard the extra bread pieces.2 split top buns (New England-style hot dog buns)
- Once the butter has started to sizzle, place the buns in the skillet, laying them flat on their sides. Cook for two to three minutes or until golden brown. Flip and cook until golden on the other side, another two to three minutes.
- Remove the buns from the skillet and transfer them to a plate. Evenly divide the lobster mixture between the two buns, then top with chives.fresh chives
Make Brown Butter
- In the same skillet the buns were toasted in, add the remaining butter, and melt over medium-low heat, swirling continuously. Cook for one to two minutes, or until the milk solids turn deeply golden brown and smell nutty and toasted.
- Remove the skillet from the heat, and transfer the butter a small, heat proof bowl.
Serve
- Drizzle the warm browned butter over the top of the lobster rolls.
- Serve topped with lemon wedges, if desired.lemon wedges
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
A Maine lobster roll is typically served cold with mayo, while a Connecticut roll is served warm with butter. This recipe offers a little bit of both versions, featuring a cool and creamy lobster filling with warm, buttery buns and a drizzle of warm brown butter.
I don’t recommend storing the lobster rolls once assembled, as they tend to become soggy. However, you can combine the filling ingredients and store them covered or in an airtight container in the refrigerator for up to three days.
I serve my rolls topped with extra chives and lemon wedges with a side of potato chips, which is how I always enjoyed them as a kid. You can never go wrong with French fries, either.
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Soooo GOOD!!! Summer has begun!