Lobster Roll Recipe

5 from 2 votes

One of my favorite summer meals, my homemade lobster roll recipe combines elements of Maine and Connecticut-style rolls, using a cold, creamy filling, warm toasted buns, and rich brown butter for the absolute best taste and texture in every bite.

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: best lobster roll recipe, lobster roll recipe, lobster rolls recipe

Servings: servings

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 mayonnaise
1 celery rib diced
1 tablespoon fresh chives chopped
1 lemon zested
1 tablespoon lemon juice
kosher salt and black pepper to taste
¼ cup butter
2 split top buns (New England-style hot dog buns)

For Serving

fresh chives chopped
lemon wedges

US Customary - Metric

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

Storage: Store the lobster roll filling in an airtight container in the refrigerator for up to three days.

Nutrition