Eating lobster is usually a luxury for us – reserved for special occasions or a special and delicious treat! But thanks to a glut of Maine lobsters this summer – prices at the market for lobster here in New England are at record lows, so we’ve been eating (and thoroughly enjoying) this delicious seafood quite a bit!
A classic meal here in New England is the Lobster Roll! Although the original Maine lobster roll is simply cooked lobster meat and melted butter on a buttered and grilled hot dog roll, most restaurants make a New England lobster roll with a lobster salad made with a mayonnaise base. Today’s recipe is our version of the classic New England lobster roll similar to those served in local area restaurants.
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The trick to making the perfect New England lobster roll is to keep it simple. The flavor of lobster is so delicious and so unique, that you don’t want to over-complicate the recipe too much with flavors that will overwhelm your lobster salad. Just a touch of mayonnaise and lemon juice along with some finely chopped celery, parsley and scallion are the perfect complement to the fresh lobster meat. My husband Jack also adds a touch of hot sauce (we used sriracha) which brightens up the flavors of our New England lobster roll, but adding it is optional.
To make a truly classic New England lobster roll, split-top hot dog rolls are the time-honored choice for the bread. The split-top hot dog rolls are baked together so that when they are pulled apart, there is no outer crust on the sides of the roll. 
Around New England, split-top rolls are easy to find, but if you can’t find them in your area, any side-cut hot dog roll will work just as well.
Served with sliced fruit or coleslaw – these New England lobster rolls are a classic taste of New England!
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New England Lobster Roll
Prep Time: 10 mins- Total Time: 10 mins
Yield: 2-4 servings
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If you are using live lobsters that you will cook yourself, the yield is about 25%. So for four pounds of live lobsters, you will end up with one pound of cooked meat (give or take a few ounces depending on the size of the lobsters. The smaller the lobster, the lower the yield). Prep time below does not include cooking time for lobster. Cooking times for live lobsters can be found here.
Ingredients
- 1 pound cooked lobster meat cut into bite sized chunks
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- ¼ cup finely chopped celery (use tender inner stalks)
- 1 teaspoon chopped fresh parsley
- 2 teaspoons green tops from a scallion, minced fine
- 1 dash Sriracha hot sauce
- Pinch is salt
- Few grinds freshly ground black pepper
- Split-top hot dog rolls
- 2 tablespoons melted butter
- Optional – lettuce for serving.
Instructions
- Place the cooked lobster meat in large bowl.
- In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, sriracha, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
- Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
- Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.
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I love lobster rolls! I can’t wait to go to Boston over Thanksgiving and get an authentic lobster roll. I’m sure using fresh New England Lobster makes a HUGE difference!!
Thanks Meghan! I’d say it’s a must-try when you are in Boston!
I have always wanted to make a lobster roll at home! This would be the perfect recipe to try! So simple and looks amazing.
Thanks Tanya!
Saw this on Pinterest and it looked fabulous! Definitely pinning so that I can try this whenever I get the lobster meat. I’ve seen these roll in Trader Joe’s. Bought them once and liked them with hotdogs and chili.
Thanks Sharon!
Tarragon and lobster are the perfect pairing so I would add a little bit of it.
Thanks for the suggestion Chef Stuart!
Living in smalltown Canada means no access to real .live lobster. However, every summer , we vacation in Cape Cod for a week in Dennisport. After trying lobster rolls at numerous restaurants over the years, I hit upon a little restaurant , the Wee Packet, that had the best. And it must be pretty close to your recipe. It’s now amazing to me how many times I had the lobster roll served in a regular split top bun, no grilling, no butter, just in a mayo dressing. The grilled, buttered bun really makes it, along with just a touch of mayo. Thanks for sharing,Martha. I can hardly wait to get to the Cape!
You’re very welcome Irma! Dennisport isn’t that far from us and my husband Jack has spent quite a lot of time there – although he hasn’t been to the Wee Packet. We’ll have to check out their lobster roll ourselves! Summer will be here soon…thanks for writing to us today!
The only issue I see is mentioning that side cut buns are a good substitute. I would rather order some top cut buns on line than use side cut. There is no comparison. I may just have to do that even for my hot dogs. The grilling on both sides makes all the difference.
Thanks for your feedback Debbie!
Just made these last night for the third time! It’s so easy and absolutely delish! I made these for my guests at New Year’s and they were a huge hit! This is my hubby’s new favorite sandwhich! Thanks so much!
You’re very welcome Heidi! So glad you are all enjoying the recipe.