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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Christy
I never leave reviews but this was AMAZING! My husband and I live in RI and agreed this was the best lobster roll we’ve ever had. By far! I must confess we did not do the butter step and let it sit in the fridge for about a hour. Followed the rest of the recipe to a T. Amazing! 5 stars!
That’s amazing to hear from a local like you Christy! Thanks for such a rave review!
M KANE
5 stars?? But only 3 stars are indicated.
Christy
That’s all you got from my review? Lol. Clearly what I said should tell you I accidentally hit 3 stars but thank you for being so diligent! I also had no idea people troll recipe comments. Good to know! ;)
P.S. Made the recipe again on Father’s Day and still 5 out of 5!
NewEngland xcx
If you hit three stars by accident then fix it. You’re hurting someone’s averages by your ignorance. God why are people just so dumb….like beyond stupid-It amazes me. OK Clueless Christy how do I explain this nicely? When you are leaving someone a three star review, you are deeply impacting their overall average, which in turn negatively affects their website. SEO doesn’t care what you happen to scribble out at your sixth grade level. So, do us all a favor and put the phone down, step away from the computer, make yourself a dozen lobster rolls, and pick up something intelligent to read. OK well you have yourself a blessed day now. xoxo
Marisa Frost
settle down Karen
W Shirling
three cheers for you Heidi! Thank You! for adding “1/2” to the quantity adjustment. I wish more recipe creators would consider those of us with small households. I’m making the lobster rolls tonight and they will be Fabulous ♡
Yes! It’s a new option available and I’m so glad I could install it to the site!
Barb
Made these for fraction of the cost of lobster with frozen, cooked, Langostinos. Soooo good. Not as good as eating one at a roadside stand in Maine but close enough to really enjoy. We found split top hot dog buns by ballpark with no crust on the sides which allowed us to butter and grill the sides of the roll. Was wonderful.
Such a good suggestion Barb! I use langostinos in my lobster etoufee recipe and they’re a fantastic sub!
Sabrina Richards
These rolls were delicious! I couldn’t bring myself to dump the lobster butter I cooked it down until all of the water cooked out and added it to the sauce. The extra lobster flavor made it.
Thanks so much Sabrina!
Kiara
Love this. Definitely trying soon. Can I swap out lobster with crab meat?
Sure Kiara, you could swap lump crab meat for the lobster. Keep it big and chunky!
Herb
wow,,,what an a hole you are….your comments were as rude as I’m sure you are….get a grip!!!!!
Mary Mc
I made these last year and when I went to make again today, thought I’d be disappointed. That they couldn’t have really been as good as I remembered. Well, happy to say I think they were even better! Both times, I started with frozen lobster tails. I think we cooked them better tonight, so of course the sandwiches were even better. This dressing is so perfect, and the butter fried rolls put it over the top. We had a guest for dinner tonight and she loved them too. Thanks so much for this recipe. I’m already looking forward to the next time!
So glad they turned out Mary!
Cindy B
Ohhhh my gosh, I made these tonight and they were so delicious! My market doesn’t carry the traditional rolls, so I used fresh, soft brioche hot dog buns. I’ve never been a fan of people rating a recipe and then listing everything they did to modify the original recipe, but admittedly I did have to make a few subtle substitutions which I didn’t feel altered the flavors of the original recipe. I used a finely diced green onion in lieu of the chives because that’s what I had on hand, and then my only personal add was a tablespoon of Sriracha Aioli for a subtle trace of heat without altering the other flavors. Served these rolls with a side of grilled corn on the cob and this dinner was perfection! Thank you for sharing, Heidi!
Sounds delicious Cindy! I’m glad yo enjoyed :)
Sounds delicious Cindy! I’m glad you enjoyed :)
Sheri
Absolutely delicious!!! Had extra tails left over from a lobster Mac and didn’t know what to make. This was PERFECT!! So flavorful!! Thank you!
Yes! What a good way to use them up!
Tristram Lett
Best lobster roll I have ever had. I added a tablespoon of Sriracha mayo.
Love that idea Tristam. A bit of heat is always good in my book.
Jimmy
Great recipe! However this page is one of the most annoying recipe websites i’ve ever encountered. Every minute it refreshes and takes me up to the top. I understand that you want to show increased traffic to your site, but try a different way. Otherwise I would have given 5 stars.
Sorry about that Jimmy. I’ll have my tech team take a look and see what they can do. Glad you liked the lobster rolls though.
Stephanie Keeley
Not my experience at all….
Veronica B
Made the recipe with frozen langostine tails and it turned out AMAZING! Husband said it was his favorite lobster roll he’s ever had, and I agree too! Even our 18 month old ate it up!
These are pretty amazing and so smart to use smaller langostine (and probs less $$ too!)
Mitch
I’ve made lots of lobster rolls over the years but I was never happy with the result. Ever since I found this recipe, along with the ingredients and tips, I have been making the best lobster rolls I’ve ever had! Thanks….much appreciated.
Hayley
Thank you for sharing, Mitch. We’re so happy to hear you loved these!
Guy
Just excellent!
Hayley
Thank you, we’re so glad you enjoyed these!
Sunny Sails
Discard all that flavor? I would use the bun to soak that up!
Heather
I live in the south. We don’t have a lot of lobster around, but we do have shrimp. We had a shrimp boil and I used the leftover boiled shrimp instead of the lobster. It was amazing! Thank you for your recipe!
Hayley
Thanks for sharing with us, Heather. We’re so happy you enjoyed these and could make them with shrimp–that’s a great idea! :D
Debbie
Just made this recipe tonight and it’s absolutely delicious!
Hayley
We’re so glad to hear that, thank you!
Joan V
Heidi this recipe was perfect. I have been trying to reproduce the delicious lobster rolls from Faneuil Market in Boston and this is very close!!! Thank you!!
Hayley
We’re so happy you enjoyed these, Joan! We appreciate the 5-star rating–thank you! :)
Grace
My son somehow came across your recipe and asked me to make it for him , what a treat this was will be making it again for sure.
Hayley
Thanks for sharing, Grace. We’re so happy you two enjoyed it!
Rose Green
I usually get lobster roll while out. Made my own this time and this recipe is awesome! Didnt add salt and it was still perfect!
Hayley
Thanks for sharing, Rose. We’re so happy you loved these! :)
Sylvie
Can the lobster mix be prepared few hours before an just let it sit in the fridge?
Hayley
Hi Sylvie! That’s totally fine to do. You can warm the buns and have the lobster filling be cold (equally yummy), or you could try gently reheating it by warming it on low in a skillet just until warmed through. We hope you enjoy!
Dianna Mitchell
Incredible and so easy. I made for my son’s HS graduation party since lobster rolls are his favorite. They were so delicious with grilled buttered brioche buns. Honestly the best I’ve ever had and they were a huge hit.
Hayley
Thanks for sharing, Dianna! We’re so glad you enjoyed these!
LeAnne
Delicious!! We did a poor man’s lobster roll. Used fresh caught ling instead of lobster. AMAZING!
Hayley
Thanks for sharing, LeAnne–we’re so glad you loved it!
Jenn
I have used this recipe MANY times! Earlier this week, my post-tonsillectomy daughter requested this recipe for her first “real meal” once she is feeling better. And I can’t wait! So good.
Hayley
Oh awesome, Jenn–we’re so glad you and your daughter love it! :)
Dana S
Delicious. First time I ever tried a lobster roll. I’ve heard purists claim you must only use lobster and mayo but this was just great. I loved the crunch of the celery and the tang of lemon.
Hayley
Thanks, Dana, and we’re so glad you loved it!
Kris
Can you package the lobster mixture separate with bun on the side? Can lobster mixture be reheated and served at a later time?
Yes Kris, that would work! Your buns won’t be toasty but they’ll still taste good !
Jacqueline
Absolutely fantastic recipe – everything about it! This will be my recipe and method from now on.
Hayley
Thank you so much, Jacqueline—we’re glad you loved it!