In the great debate of whether lobster rolls are best when served Connecticut-style with melted butter or the Maine way laced with lemony mayonnaise, I say do a combo of both! Trust me, you’re going to love these.
In a world of best-of lists and where everyone has an opinion, choosing how to make the best lobster rolls is right up there with naming the best Super Bowl match-up ever, whether thin crust or Chicago style pizza is better, or declaring the best movie of all time.
As simple as they are to make, the best lobster roll debate always comes down to two things: Butter or mayonnaise? Personally, I love them both.
In this recipe, the lobster is warmed in butter then added to the simple mayonnaise dressing before getting loaded into a soft, buttery toasted, split top bun.
Summer eats have arrived, and I’m here for it.
What’s In Lobster Rolls
The ingredient list for these lobster rolls is simple and lean, staying in line with the classic flavors so the lobster meat shines through.
- Lobster meat
- Butter
- Mayonnaise
- Lemon juice and zest
- Minced celery
- Minced chives
- Kosher salt and freshly ground black pepper
- Soft, split top New England-style buns, or hot dog buns
What Type of Lobster Is Best for Lobster Rolls
There are a couple of ways to get your mitts on lobster for lobster rolls:
If you live on the Eastern seaboard, consider yourself lucky to have fresh caught lobster at your fingertips.
If you have the budget, order the live crustaceans online and have them shipped to your door. You can also look for them at Asian markets and some up-scale supermarkets. For the rest of us, frozen lobster is more likely in the cards.
For this recipe, you’ll need one pound of lobster meat. For fresh lobster, a 1-pound lobster yields between 3 to 3 ¾ ounces of lobster, depending on the season.
If steaming fresh lobster, here’s a tutorial.
Instead of cooking fresh, I bought cooked, frozen lobster meat that includes the knuckle, claws, and tail meat for all those sweet lobster bites. You can also choose frozen tails, bake or steam them, and coarsely chop.
Lobster Rolls Dressing
Simple but flavorful, the dressing for these lobster rolls is beyond easy to whip up.
Don’t overdo the mayonnaise. Overdressing sweet lobster meat with gloppy mounds of mayo is one of the biggest travesties to befall a lobster roll. Keep the mayo light by using a scant ¼ cup of mayonnaise, and jus the right amount for 1 pound of lobster meat.
Add a celery crunch. While celery can be a controversial ingredient some lobster roll purists will take issue with, I like the crunch and change in texture it contributes. Dice it small so as not to overwhelm each bite.
Use both freshly squeezed lemon juice and zest. To avoid a watery or thin dressing that can make a soggy bun, add both lemon juice and lemon zest to the mayo for that zippy flavor that brightens up any seafood. For easiest results, zest the whole lemon while it’s firm and solid before juicing it.
Chive it up. The onion flavor chives provide not only add bits of heat, they’re also a tasty garnish when extra is sprinkled on top. For variety, try minced tarragon, red onion, or chopped green onion instead.
Lobster Rolls Get All Buttered Up
The best bite of this lobster roll is the first bite, when the bun is still warm and toasty and the lobster meat is warmed and buttery and mixed with the mayo dressing.
Gently warm the lobster meat in melted butter. Before combining it with the mayo dressing, warm the lobster meat in a skillet of melted butter for 2-3 minutes. Be careful not to cook it long, or it will become tough and overcooked.
Spoon It Up
Leave the juicy butter in the pan. As it cooks, the lobster releases juices into the butter, that while tasting delicious, will make the dressing runny if it’s all added to the mayo. Use a slotted spoon to transfer the lobster meat to the dressing, but don’t worry if some of that buttery goodness makes it in as well.
The Best Bread for Lobster Rolls
Because of the tender meat and delicate flavorings, this is a sandwich where the roll it’s served on can make or break the meal. I mean, it’s even part of the name!
Make it a soft, buttery bun. Split top, New England-style hot dog buns are the classic hand to mouth vehicle for lobster salad, but are sometimes hard to find. Made with eggs and butter, brioche-style buns with a tender, moist crumb or Hawaiian bread buns are options as well. While a regular side split hot dog buns will suffice, avoid buns that are dry or on the slightest verge of going stale. Soft and squishy are what you’re looking for here.
Slice the bun’s bready sides, butter and toast. Exposing the crumby texture by slicing away a thin margin of the bun’s sides, then toasting in a pan with melted butter adds another layer of warm richness lobster rolls are famous for.
How Much Lobster Is In a Lobster Roll
This isn’t the dish to be chintzy with, so stuff those lobster rolls with all you’ve got. Plan on ¼ pound of lobster salad for each bun.
While not classic, a piece of leafy lettuce can be added to the bun with the lobster. But beware, lobster roll fusspots may disagree.
What to Serve with Lobster Rolls
What would a lobster rolls be without a side of potato chips? For me, the saltier and the crunchier the better. Salt and vinegar kettle chips are my favorite, and add a great contrast to the soft bun and lobster.
More Lobster Recipes Ideas
- Lobster Mac And Cheese
- Grilled Lobster Tails With Smoked Paprika Butter
- Kennebunkport Lobster Grilled Cheese
- Lobster Etouffee
If you make this recipe, please let me know! Leave a 
star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Lobster Rolls (With Butter AND Mayonnaise)
Ingredients
- 1 pound frozen lobster meat , thawed, or cooked meat from two 1 ½ - 2 pound live lobsters
- ¼ cup minced celery
- ¼ cup mayonnaise
- 1 tablespoon minced chives
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 4 split-top brioche, New England style hot dog buns , with sides trimmed off
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter , divided
Instructions
- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.
Nutrition
More Sandwich Recipe Ideas
- How To Make A Healthy-Ish Fried Fish Sandwich
- How To Build A Better Sandwich
- My Favorite Reuben Sandwich Recipe
- Classic Egg Salad Sandwich
- Green Goddess Cream Cheese Veggie Sandwich
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STONY
Very good recipe, One Q, what do you mean about cutting the sides off the top cut hotdog buns , make them often but never heard of what your talking about or mean. Sorry but your rec. is very good
If using hot dog buns, cut the edges off, not too much, but just so they don’t have a crust and leave the raw edge to toast up all deliciously!
Paige Berdal
In W. Australia we have the Western Rock Lobster aka crayfish. I had one in the freezer that was gifted to me and I made this recipe (I still have half of it left.) Despite coming from a family of crayfisherman, I’ve never cooked it before! I boiled it for approx 8 minutes, then dunked into icy cold water. The meat was so tender and juicy, I knew it was going to be good! Long story short, making this dish to make use of my crayfish was real treat and a bit of a luxury for a weekday lunch alone (I ended up eating 3 of them as the buns were small!). I liked the fact I could enjoy an old school traditional American dish using WA crayfish, and the whole egg mayo fresh buttery brioche buns topped it off! For a minute there, I could pretend I was on holidays in the Hamptons and not working from home! These would make the perfect family gathering dish (if you have a few crays) Next time I’ll make sure other guests can enjoy them with me :)
Cj
This recipe is legendary. Makes standard lobster rolls ordinary. Thanks for the tips!
You bet! And thanks for the huge compliment and 5 stars!
Michelle
This really is the best recipe: rich but still light with the minimal mayo. I’ve made lobster rolls before, but I didn’t know about trimming the sides off the brioche buns to make a toastable surface. That made all the difference; thank you!
I agree Michelle, the toasty buns are the best!
STONY
Just read what Michelle said about toasting the sides or the cut buns,. good idea, and thanks Michelle
Great tip!
Mary
I’m allergic to celery any suggestions.
Sorry, no I don’t. I’d suggest asking your doctor.
Christy
Amazing! The toasted buns take this over the top. Hubby added green onions to his, I preferred with just the chives as I found the onions a bit overpowering. Will absolutely make this again.
So glad you enjoyed it Christy! And glad your husband made it his own too!
MKMc
Definitely a 5 star recipe. My changes were due to availability. The only lobster I could find without special ordering was a package of frozen tails at Sams. I had to add a step to cook the tails. The next time, I will probably cook the tails a minute or 1.5 minutes less & let them finish in the butter. I will also butter the buns & toast them under the broiler. By the time I finished the last bun in the pan, it wasn’t very buttery. The only lobster rolls I’ve had before these were from a really good food truck and these were better than theirs. Since S&V chips are my favorite, it wasn’t hard to take that suggestion — spot on! I’m not sure I would change anything else, except to say it is two servings and not four.
Thank you for all the comment and tips! So glad you enjoyed them.
MKMc
UPDATE: Since I have such a hard time getting lobster, I tried making this with langostino. I can get the lobster but would have to special order and get it shipped. It may not be as good as lobster but it’s definitely a good substitute, and at half the price.
Agreed! It’s a cheaper alternative and still tastes sweet.
Eric Reinagel
I love this recipe. Even better than the local stands charging $30 a roll!
Hahaha agreed Eric! They’re worth every penny at home! Thanks for the comment and 5 stars.
Terri Schmidt
so, so good. I made Lobster Rolls once before with a butter recipe rather than mayonnaise and we found it to rich. We tried this one tonight and it’s perfect. definitely making again. thank you.
Thank you Terri!
Ashley McCoy
This recipe is an absolute stunner!! I love a good Lobster Roll and this one is up there with the very best. From home! I devoured mine so fast I forgot to take pics. Thanks!
Thank you Ashley and I’m thrilled to hear it’s in the lead of those you’ve had before!
Leigh
This was a HUGE HIT at our family gathering last night. It was absolutely perfectly delicious with the CT meets ME style, and I will definitely be cooking this again! I will note that I used lobster meet from ButcherBox, which simplified the dinner prep as we also prepared and served filets, homemade french fries, and sauteed brussel sprouts. Yum!!
I haven’t tried the lobster from Butcher Block, I’ll need to look into that! Thanks for the suggestion and the glowing review!
Nicole
Thank you so much for this recipe. I was looking for something a little more special than mayo salt and pepper, but butter poached lobster is a PAIN. This was the perfect happy medium. The lemon and chives add just of enough pizazz without over-powering the lobster. 10/10
So glad you enjoyed it Nicole! I agree with you!
Nicole
One question before trying this recipe, when you say trim the sides of the bun, the outside or the inside of the bun gets trimmed?
I trim the outsides so you can toast them.
Janice
Excellent recipe and we will definitely make it again. I used half lobster claw meat and half langostino lobster since the claw meat is so very expensive. It came out delicious and I will definitely make it again.
Sounds like the perfect combo and a great way to save a little $$ but still get the flavor!
Nik
This recipe was amazing, soo delicious. Thank you for a go to guide on something brand new for me. mmm happy cooking!
Thank you for the high praise and 5 stars Nik!
Lisa Bowen
I haven’t made this yet but was wondering if you could make the stuffing part the night before.
Yes you could Lisa!
Annette
My first time ever making a lobster roll, this was delicious!
So glad it worked well for you Annette! Thanks for the 5 stars and your comment!!!
Christine
I’ve eaten *a whole lot* of lobster rolls in my life and this is, hands down, the best I’ve ever had. The only thing I added was a touch of tarragon but otherwise followed the recipe exactly. My spouse raved about them and asked what was different from all the other rolls we’ve had. Sautéing the lobster in butter was the key! He wants to have them again this weekend!
Whoa whoa whoa! Ok Christine, taht is seriously high praise from an experienced lobster roll eater! I’m thrilled you liked them so much and your spouse did too!! More lobstahhhhhh and butttahhhh!
Willie Harris
Just made tonight. Delicious what do I do with the leftover s? And how do I warm up to make for lunch tomorrow
Store the leftovers in the fridge overnight then gently warm up in the microwave or over the stove. I’m impressed there was any left :)