Classic Lobster Roll (Maine-Style)
Nothing says summer on the East Coast like a buttery, overstuffed lobster roll. This New England favorite is all about simplicity: sweet chunks of lobster meat lightly dressed with mayo and lemon, packed into a toasted, buttery split-top bun. No fillers, no fuss—just pure seafood perfection.
Whether you're recreating a seaside shack experience at home or serving up something impressive at your next backyard get-together, lobster rolls are the ultimate warm-weather indulgence. So cook it already!
Why You’ll Love This Lobster Roll
Sweet, succulent lobster – the star of the show, with minimal dressing
Authentic New England style – simple ingredients, huge flavor
Perfect for summer – easy to prep and serve for BBQs or beach days
Ready in minutes – quick assembly, restaurant-quality results
Ingredients
3-4 live lobsters (about 1 to 1¼ pounds each), or 1¼ pounds cooked lobster meat
2–3 tablespoons mayonnaise (adjust to taste)
1 tablespoon fresh lemon juice
1 stalk celery, finely chopped
Salt and freshly ground black pepper, to taste
4 top-split hot dog buns (New England–style)
2 tablespoons unsalted butter, softened
Optional: chopped chives or fresh tarragon, for garnish
How to Make Lobster Rolls
1. Cook and Prep the Lobster. Bring a large pot of salted water to a rolling boil. Add your live lobsters, cover the pot, and cook for 8–10 minutes, until their shells are bright red and tails curl tightly. Immediately transfer the lobsters to an ice bath to stop the cooking.
2. Once cool enough to handle, remove the meat from the tails, claws, and knuckles. Roughly chop it into bite-sized chunks. You should have about 1¼ pounds of lobster meat. Pat it dry if it’s a little wet from the boil—this helps the dressing cling better.
3. Make the Dressing. In a medium bowl, mix the mayonnaise, lemon juice, celery, salt, and pepper. Add your chopped lobster meat and gently fold it all together until just coated. Chill while you prep your buns.
4. Toast the Buns. Grab New England-style split-top buns (they toast up beautifully on the sides). Butter both sides and toast them in a skillet over medium heat until golden and crisp.
4. Assemble the Rolls. Stuff each toasted bun with a generous pile of dressed lobster. If you’re feeling extra, sprinkle with a little chopped chives or tarragon for that herby kick.
Pro Tips:
Use fresh or flash-frozen lobster – avoid pre-cooked packages that lack flavor
New England-style buns are key – their flat sides toast up beautifully
Don’t overdo the mayo – lobster should be barely coated, not smothered
Add a touch of Old Bay or hot sauce for a spicy twist
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Kitchen Tools We Recommend
Lobster Crackers and Picks Set: Easily extract claw and tail meat without the mess.
Buy on AmazonAll-Clad Stainless Steel Stockpot (12-Quart): Ideal for boiling lobsters or making seafood broths.
Buy on AmazonOXO Good Grips Lemon Squeezer: Get the most juice with zero seeds.
Buy on AmazonPyrex Mixing Bowl Set (3-Piece): Great for tossing lobster salad or prepping ingredients.
Buy on AmazonCuisinart Nonstick Skillet (10-Inch): Toast your buns to golden perfection.
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Ingredients We Recommend
Duke’s Real Mayonnaise (18 oz): A cult-favorite mayo with unbeatable flavor.
Buy on AmazonLemon Juice: Convenient bottle for that bright, citrusy kick.
Buy on AmazonMcCormick Ground Black Pepper: Adds the perfect touch of spice.
Buy on AmazonTop-Split New England Hot Dog Buns: The only bun for lobster rolls.
Buy on AmazonChallenge Unsalted Butter (16 oz): Rich, creamy, and perfect for toasting buns.
Buy on AmazonLitehouse Freeze-Dried Chives: Great backup when fresh herbs aren’t on hand.
Buy on Amazon
Insight on Lobster Rolls
Lobster rolls might be peak summer food now, but they actually have pretty humble beginnings. Think roadside shacks, paper plates, and a whole lot of melted butter.
The story starts in Perry’s Restaurant in Milford, Connecticut, around the 1920s. Legend has it a regular asked the owner to whip up a sandwich with lobster meat, and the rest is buttery history. What made it special? The lobster was served warm with butter—aka the Connecticut-style roll.
But it wasn’t until the dish traveled north that it truly exploded. Maine gave us the now-iconic cold lobster roll: tender chunks of lobster meat tossed with mayo (sometimes a little celery or lemon), piled high into a soft, split-top hot dog bun.
New Englanders have been passionately split ever since—some swear by the buttery warm version, others are die-hard fans of the chilled mayo version. Both have their roots in local seafood culture, built on using up extra lobster in a simple, portable way that let the meat shine.
Today, you’ll find gourmet versions at seafood joints across the country—and maybe even in your own kitchen. Whether you go butter or mayo, toasted bun or steamed, the lobster roll is proof that a few quality ingredients, done right, can become an icon.
FAQs
What’s the difference between Maine and Connecticut lobster rolls?
Maine-style uses cold lobster tossed with mayo, while Connecticut-style is warm lobster drizzled with melted butter.
Can I use frozen lobster meat?
Yes, just make sure it’s high quality. Thaw fully and pat dry before mixing.
Is celery traditional?
It’s optional. Some prefer a pure lobster taste, others like the added crunch.