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How to make an authentic New England Lobster Roll!
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.
How do you make a New England Lobster Roll?
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!
You might like these other Lobster recipes:
- Lobster Sambuca over Fettucini
- Lobster Bisque
- Lobster Newberg
- Lobster Corn Chowder
- Lobster Mac and Cheese
- Lobster Stock
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
New England Lobster Roll
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
- 1/4 cup finely chopped celery (use tender inner stalks)
- 1 teaspoon chopped fresh parsley
- 2 teaspoons green tops from a scallion, minced fine
- 1 dash hot sauce (we like Cholula)
- 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, hot sauce, 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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Nadine says
Hello, how do you cook you lobster for sandwiches? I’m just using tails. Thanks
Martha says
Hi Nadine – If you are just cooking lobster tails for the meat to be used in a lobster roll, I’d suggest steaming them. You’ll want to put a steamer basket in the bottom of a wide pan (big enough that the tails will be in a single layer) and fill the bottom of the pan with about an inch of water or so. Then place the tails on the steamer basket shell size down (ideally the tails will be just above the water line). Cover the pot, boil the water and steam for 7-10 minutes depending on the size of the tails.
Patrizia says
I have made these lobster rolls a few times, it’s simplicity is what makes it so delicious. Looking forward to trying some of your other lobster recipes
Martha says
So glad you enjoyed the recipe Patrizia! We agree – with an ingredient like lobster – keep it simple so the lobster shines!
Sharon Hilker says
Love lobster rolls
Martha says
We do too Sharon! Hope you enjoy the recipe!
Roz says
Approximately how many medium lobster tails do I buy to get 1 lb of meat?
Will that make 4 – 6 rolls?
Jack says
Hi Roz, this is Jack. “medium” is a relative term in regards to weight. Is medium 4-ounces, 6-ounces, 8-ounces? For 16 ounces, (1 pound), of lobster tail meat, you would need four 4-ounce tails assuming they are already shelled. If they are still in the shell, it is probably closer to 3 ounces of meat in which case you would need 5 or 6. Sorry to make this response sound so complicated but a pound is a pound the world around, and in your case, the amount of tails needed depends on their size.
Simple answer…You probably will need between three and five average sizes shell-on tails.
Elaine Tyre says
Can you buy lobster ready to eat and if so is it just as good?
Martha says
Hi Elaine – Yes! Some markets will steam the live lobsters for you as you wait. That would be just as good as cooking it yourself. If it’s precooked and refrigerated…I’d be a little nervous because you won’t know for sure how long it has been sitting there. Hope that helps!
Kim K says
Fabulous and simple! Don’t overdo the mayo, just use as little as possible. We shelled 2 one pound lobsters and it made 2 nice sandwiches. Definitely toast the rolls! So delicious!
Martha says
Thank Kim!
Kayla says
Hi! Just wondering if you would suggest buying and boiling fresh lobster tails rather than picking up a frozen option?
Martha says
Hi Kayla – Yes, definitely. There is no comparison to freshly cooked lobster! BTW – some fish markets will boil the lobsters for you so if you’ve been buying frozen for the convenience, definitely ask around – this could be another option for you! You’ll still need to pick the meat from the shells, but the flavor and texture is so much better!
Deborah Schuster says
As a native New Englander I was slightly skeptical of some of the non traditional ingredients but this was FABULOUS!!!
Martha says
Thanks Deborah – So glad you liked it!
Dorris Potter says
Had absolutely wonderful Lobster Rolls in Bar Harbor
Martha says
Oh yes Dorris! Maine lobster is the best! 🙂
Tricia says
I made this tonight using frozen lobster from Costco. I used lime juice and cilantro since I had both fresh. I couldn’t find the top cut buns so I bought soft buns and cut along top. They tasted amazing. I will definitely make these again!
Martha says
Thanks Tricia! So glad you enjoyed the recipe! (I didn’t know that Costco sells frozen lobster – thanks for the tip!)