Here is my favorite lobster roll recipe from my travels in Maine! A warm buttery New England-style split-top bun cradles tender lobster meat with lemon zest, tarragon, chives, celery, and mayo. Light and lemony, this Maine-style lobster roll is the best!
Why this is the best Lobster Roll Recipe!
While traveling through Maine, we made a point of stopping at every lobster roll stand in the state. Needless to say, I came home a few pounds heavier. But I really wanted to get to know them better, and boy, did I!
My favorite lobster roll was lemony and light, studded with fresh tarragon, chives, and capers. The split-top bun was warm, toasty, and buttery, and well, this lobster roll was pretty much perfection. I knew I had to share this with you!
The folks over at Lobster Everywhere made this so simple. I ordered their lobster roll kit, which includes wild-caught, Maine lobster meat (cooked and frozen) along with their New England-style buns (which can be hard to track down in the Northwest), and it made this meal a breeze! By the way, this is not a sponsored post; I honestly just like this company.
Lobster Roll Recipe Ingredients
- Lobster meat: Use cooked lobster, like knuckle meat, claw meat, and lobster tail meat. I ordered mine from Lobster Everywhere. Feel free to steam fresh Maine lobsters or buy fresh lobster meat (and cook it in butter). You can also buy lobster tails (fresh or frozen) and bake, grill, or steam them. Frozen and peeled langostino lobster tail will work in a pinch (and is more budget-friendly). Be sure to drain the lobster fully, after thawing, removing as much water as possible.
- Celery: Adds a lovely crunch to the texture.
- Chives and fresh tarragon: For fresh, herby flavor. Or sub scallions for the chives.
- Capers: Adds a briny, tangy taste.
- Lemon: You’ll need lemon zest and fresh lemon juice for vibrant flavor.
- Mayo: Add more than the recipe lists if you desire a creamier texture.
- Hot sauce: Optional, if you’d like a bit of heat. Or use cayenne.
- Unsalted butter: To warm the lobster and give it a buttery coating, and to toast the buns.
- New-England style hot dog buns: Also available at Lobster Everywhere, or use regular hot dog buns, brioche buns, or croissants.
How to Make the best Lobster Rolls
1. Strain the lobster. Place the lobster meat in a strainer to drain any excess water.
2. Mix the filling. Add chopped celery, fresh herbs, capers, lemon zest and lemon juice, mayo, kosher salt, pepper, and a dash of hot sauce (optional) to a large bowl. Mix.
3. Prep the lobster. Chop or tear the lobster meat into bite-sized pieces. Remove any shells or cartilage. Heat butter in a large skillet over medium and add the lobster until warmed. Add more butter as desired.
4. Add lobster to the mayo mixture. Pick up the lobster with a slotted spoon and transfer to the mixing bowl. Gently toss. Taste and adjust for salt and pepper.
5. Toast the buns. Pour out the pan juices (or find a creative use for it!) and wipe out the pan. Heat the remaining butter over medium in the same skillet. Toast both sides of the split top buns until warm and golden.
6. Serve. Spoon the lobster mixture among the toasted buns. Serve immediately! Spread extra mayo onto the buns if desired, or add a few crisp lettuce leaves.
Lobster Roll Variations
- Make it extra creamy: Add extra mayo to taste or warm the lobster with a little extra butter.
- Add a little heat: Add a dash of hot sauce or cayenne to taste.
Chef’s Tips
- Drain the lobster well to remove as much moisture as possible, as it can water down the mayo mixture. Let sit in a strainer and gently pat dry.
- Don’t over-mix. Gently fold the lobster in to keep the meat tender and chunky.
- Warm, don’t cook. Gently warm the lobster. Over-cooking it will result in a rubbery texture.
- Reduce saturated fat by using olive oil in place of the butter. Though the butter has the best flavor! You could also try ghee.
Storage
Leftover lobster filling can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
For the ultimate Maine experience, serve your Lobster Rolls with potato chips! Here are some other tasty side dish options:
FAQs
In addition to lobster meat, the filling is made with celery, herbs, capers, lemon, and mayo.
It is traditional to serve lobster rolls with potato chips! Potato salad, coleslaw, and corn are other common sides.
Maine lobster rolls are usually served ambient or chilled and are made with a mayo filling, while Connecticut-style lobster rolls are served warm with melted butter.
Give these lobster rolls a whirl this weekend and let us know what you think in the comments below.
More Summer Sandwiches to Try!
Lobster Roll Recipe
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4-6 lobster rolls
- Category: dinner idea, fish and seafood, lunch recipe,
- Method: stovetop
- Cuisine: American
Description
The best lobster roll recipe from my travels in Maine! Warm buttery bun holds tender lobster meat with lemon zest, tarragon, celery, and mayo. Makes 4-6 Maine-style lobster rolls, depending on how high you pile the filling.
Ingredients
- 1 lb. cooked lobster meat (knuckle, claw, and lobster tail) cut or torn into bite-sized pieces
- 1/4–1/2 cup celery
- 1/4 cup chives (or sub scallions)
- 2 tablespoons fresh tarragon
- 1 tablespoon capers
- zest from one lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup mayonnaise, more to desired creaminess
- salt and black pepper to taste
- optional- a dash of hot sauce, or cayenne, to taste
- 2 –3 tablespoons unsalted butter, divided
- 4–6 New-England style hot dog buns, regular hot dog buns
Instructions
- Place the lobster meat in a strainer to drain and remove any excess water.
- In a large bowl, add chopped celery, chives, tarragon, capers, lemon zest and lemon juice, mayo, salt, pepper and a dash of hot sauce. Mix to combine.
- Chop or tear the lobster meat into bite-sized pieces, checking for shells and cartilage. Heat one tablespoon of butter in a large skillet over medium heat and gently warm the lobster meat in the melted butter. Feel free to add more butter if desired.
- Using a slotted spoon, add the lobster meat to the mayo mixture, adjusting salt and pepper to taste.
- Pour out the pan juices (or do something creative with it) wipe out the pan, and heat the remaining butter in the large skillet over medium heat. Toast both sides of the split top buns until warm and golden.
- Divide the lobster salad mixture among the toasted buns and serve immediately. Some folks like to spread extra mayo on their buns, or add a few crisp lettuce leaves, up to you. 😉
Notes
Serve with potato chips for the whole Maine experience.
Storage: Leftover lobster filling will keep up to 3 days in the refrigerator in an airtight container.
You can reduce saturated fat by using olive oil instead of butter, but the butter truly has great flavor here. Or try ghee!
Lobster Meat: Feel free to steam fresh Maine lobsters or buy fresh lobster meat (and cook it in butter). I purchased this lobster roll kit, which includes cooked wild-caught, Maine lobster (knuckles, claws, and lobster tail) along with the buns. You can also buy lobster tails (fresh or frozen) and bake, grill, or steam them. You’ll need a full pound of lobster meat for this recipe. On a budget? Frozen and peeled langostino lobster tail will work in a pinch. Be sure to drain the lobster fully, after thawing, removing as much water as possible.
Best Bread to use for Lobster Rolls: Use New-England style, split-top buns—or sub soft hot dog buns. Brioche buns, or a croissant.
Nutrition
- Serving Size: 1 lobster roll
- Calories: 319
- Sugar: 3.7 g
- Sodium: 817 mg
- Fat: 13.9 g
- Saturated Fat: 4.2 g
- Carbohydrates: 26.3 g
- Fiber: 3.8 g
- Protein: 21.7 g
- Cholesterol: 124.4 mg
