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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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Josh Simmons says
I am not a great cook but did this it was easy and AMAZING! Boiled 3 lobster tails while I cut the ingredients up and total start to finish was about 15 minutes.
Jack says
You must be better than you thought Josh. Glad it worked out for you.
Victoria says
Absolutely delicious. Simple recipe that allows the lobster meat to shine, as it should!
Martha says
Thanks Victoria!
Fran Brunetti says
Can this wonderful recipe be prepared 24 hours ahead?
Martha says
Hi Fran – I’d say no more than a day ahead as long as the lobster meat is well-chilled. But freshly cooked lobster is always the best!
Herb says
Can the lobster salad be made a day ahead or is it better to make and enjoy the same day?
Martha says
Hi Herb – I’d say no more than a day ahead as long as the lobster meat is well-chilled. But freshly cooked lobster is always the best!
Bonnie says
The recipe never says how many rolls you get from the pound of lobster meat. I’m from Boston but have never made them myself but we like them loaded. So would a pound of lobster fill 2 rolls?
Martha says
Hi Bonnie – We list 2-4 servings at the top of the recipe card. So – if you like the hot dog rolls loaded, it will definitely fill two.
Mandee says
I bought the lobster from costco and used french sandwich rolls, I followed the recipe and added some fresh cilantro and wow it was AMAZING my hubby had 4 of them in one sitting. I have been bragging about these lobster rolls and shared your recipe.
Martha says
Thanks Mandee!
James Firlik says
I made this recipe last week we enjoyed it immensely was wondering if you have ever substituted crab meat for the lobster? Thank you
Martha says
Hi James – Yes – This recipe would definitely work for a similar amount of crab meat.
Terri L White says
I too like a bit of zing but in place of hot sauce I use 2 tbs finely chopped radish.
Martha says
Great option Terri – thanks for the suggestion!
Caron Faherty says
I make this or very close version. I don’t put scallion in…use celery leaves instead. I find anything that taste at all like onion takes away from the sweet lobsta! And I used to live in Gloucester..
Martha says
Sounds delicious Caron – agree – you don’t need much seasonings and other flavors to make fresh lobster taste great!
Frequent New England Traveller says
If you’re in Maine, it only costs $13-$14 for a lobster roll that is stuffed so very well worth it rather making your own.