New England Lobster Roll (Printable)

Sweet lobster meat dressed with mayo or butter in toasted brioche, flavored with lemon and chives.

# What You'll Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2 to 3 tbsp mayonnaise (or 1/4 cup melted unsalted butter for Connecticut style)
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# Steps:

01 - Gently mix the lobster meat with mayonnaise (or melted butter), lemon juice, celery, and chives in a medium bowl. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread softened butter on the sides of each roll. Toast rolls in the skillet until golden brown, about 1 to 2 minutes per side.
03 - Open each toasted roll and fill generously with the lobster mixture.
04 - Sprinkle chopped parsley on top if desired and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like summer by the ocean, even if youre miles from the coast.
  • The prep is quick enough for a weeknight, yet fancy enough to impress guests.
  • You can go mayo or butter, depending on your mood or tradition.
  • Every bite feels indulgent without being heavy or overwrought.
02 -
  • Dont overmix the lobster—you want chunks, not a paste. A gentle fold keeps it tender.
  • Toast the rolls just before serving. If they sit too long, they lose that perfect crunch.
  • If using butter instead of mayo, keep it warm so it soaks into the lobster evenly.
03 -
  • Buy pre-cooked lobster meat if youre short on time—it saves effort and still tastes incredible.
  • Chill your mixing bowl before folding in the lobster if youre using mayo. It keeps everything crisp and cold.
  • If your rolls are too thick, scoop out a little of the inside bread to make more room for the lobster.
Go Back