Lobster Rolls
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Incredibly delicious Lobster Rolls made from scratch! Delicious, creamy and full of flavor, this easy recipe is perfect to satisfy your lobster cravings.
Lobster Rolls
Sweet, scrumptious lobster meat in a buttery New England hot dog bun, sounds like perfection to me! This lobster roll recipe is classic and simple, requiring just a few ingredients!
- Simple, Short Ingredient List
- Easy To Make
- Delicious & Customizable
With this foolproof recipe, you’ll be having lobster rolls weekly! Buttery, soft and mouth-wateringly delicious, you don’t have to be near the sea to enjoy these! Make them in the comfort of your own home.
Ingredient Notes
- Lobster – I used lobster tails, steamed, meat removed and chopped. Whole lobster can be used as well.
- Butter – I use unsalted to control the sodium level.
- Green Onions – Finely chopped. You can substitute with chives instead.
- Lemon – Cut in wedges, for serving plus some lemon juice for the filling.
- Buns – While you could use any type of roll, New England hot dog buns are unmatched! Use my recipe, or choose your choice of bun.
- Mayonnaise – You can make your own mayo or use store bought.
- Celery – Add a bit of crunch to our lobster mixture.
How To Make Lobster Rolls
- Make lobster filling: Add the chopped lobster, celery, half of the green onions, lemon juice, mayonnaise, salt, pepper to a medium bowl and toss until well combined. Set aside.
- Toast buns: Spread butter on both sides of buns. Heat a large skillet over medium heat and add the buns, and toast on each buttered side until golden, 1 to 2 minutes. Transfer buns to a plate.
- Finish and serve: Fill the toasted buns with the lobster mixture and garnish with remaining chopped green onions. Serve with lemon wedges for squeezing.
Frequently Asked Questions
What Is A Lobster Roll?
This classic, is it a sandwich? Who knows! But one thing’s for sure, it’s delicious. Chunks of tender lobster meat is piled high onto a soft, delicious top split bun, typically toasted in butter and garnished with your favorite toppings.
Variations Of Lobster Rolls
Some lobster rolls are made with cold lobster meat tossed in mayonnaise with a little salt and lemon, piled in a buttery, toasted top split hot dog bun. Whereas some rolls are typically served warm, with butter and salt/pepper like the one we are making today.
Do I Have To Use Tail Meat?
Nope! You can either use claw, knuckle, tail meat, or a combination. Claw and knuckle meat are usually more succulent and flavorful than tail meat but can be more expensive.
What Else Can I Add To Lobster Rolls?
Feel free to add any toppings or seasoning that you see fit! Coleslaw is a great option for a bit of crunch and creaminess, with cajun seasoning being another great addition to kick up the flavors.
Tips
- When the lobster shell turns bright red, then you know the lobster is cooked through.
- A lobster cracker or a heavy knife will make removing the meat from the tail much easier. You don’t have to get all the meat in one piece since we will be chopping it up anyways!
- If you don’t feel like making New England hot dog buns, regular buns will work! But trust me when I say you’ll want the New England style buns.
- The lobster meat can be made a day in advance, so you can prep the buns and the filling ahead of time to make this recipe even easier!
How To Steam Lobster Tails
Steaming lobster tails is quite easy, all you need is a steamer cooker. Pour 1 inch of water in the bottom of the steamer cooker, then place the steamer insert inside the pot, make sure it’s above the water level. Bring to a boil. Place the lobster tails on the steamer rack and cover the pot. Steam for 8 minutes, without opening the lid.
Storing Leftover Lobster Rolls
Lobsters rolls are best served fresh, however you can store the lobster meat for a day or two in the fridge in an airtight container.
More Great Recipes To Try
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Lobster Rolls
Ingredients
- 12 ounce lobster tails ((about 3 or 4), steamed, meat removed and chopped)
- 1 stalk celery (finely chopped)
- 2 green onions (finely chopped)
- 2 tablespoon lemon juice (freshly squeezed)
- ½ cup mayonnaise
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 4 New England hot dug buns (top split)
- 4 tablespoon butter (unsalted, divided)
- 1 lemon (cut in wedges, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make lobster filling: Add the chopped lobster, celery, half of the green onions, lemon juice, mayonnaise, salt, pepper to a medium bowl and toss until well combined. Set aside.
- Toast buns: Spread butter on both sides of buns. Heat a large skillet over medium heat and add the buns, and toast on each buttered side until golden, 1 to 2 minutes. Transfer buns to a plate.
- Finish and serve: Fill the toasted buns with the lobster mixture and garnish with remaining chopped green onions. Serve with lemon wedges for squeezing.
Notes
- Steaming Lobster Tails: Pour 1 inch of water in the bottom of the steamer cooker, then place the steamer insert inside the pot, make sure it’s above the water level. Bring to a boil. Place the lobster tails on the steamer rack and cover the pot. Steam for 8 minutes, without opening the lid.
- When the lobster shell turns bright red, then you know the lobster is cooked through.
- A lobster cracker or a heavy knife will make removing the meat from the tail much easier. You don’t have to get all the meat in one piece since we will be chopping it up anyways!
- If you don’t feel like making New England hot dog buns, regular buns will work! But trust me when I say you’ll want the New England style buns.
- The lobster meat can be made a day in advance, so you can prep the buns and the filling ahead of time to make this recipe even easier!
- Lobsters rolls are best served fresh, however you can store the lobster meat for a day or two in the fridge in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
