New England Lobster Roll

The salty air hit my face before I even stepped out of the car at that tiny shack in Maine. The year was 2016 and my sister had convinced me to drive three hours north just for a lunch she swore would change my life. When I bit into that first lobster roll, sweet meat exploding against the buttery crunch of a perfectly toasted bun, I understood why people get religious about seafood. It wasn't just food. It was summer on a bun. I've been chasing that high in my own kitchen ever since.

Last summer I made these for a Fourth of July cookout and watched my father-in-law go from skeptical to silent after his first bite. He's a man of few words but he went back for thirds and actually asked for the recipe later. Something about the combination of sweet lobster and that impossibly buttery toast just makes people happy in a way that feels almost magical.

Ingredients

• 500 g cooked lobster meat: I've learned the hard way that claw and knuckle meat has more flavor than tail alone, so ask for a mix or buy whole lobsters and pick them yourself
• 2–3 tbsp mayonnaise: Hellmann's is my go-to but any good quality mayo works, and don't skip the lemon juice which cuts through the richness
• 1 tbsp lemon juice: Freshly squeezed makes a difference you can actually taste, and I add it right at the end to keep that bright pop
• 1 tbsp finely chopped celery: Totally optional but I love the tiny crunch it adds against the tender lobster
• 1 tbsp finely chopped chives: Scallions work too, but chives give you that mild onion flavor without overwhelming anything
• Salt and freshly ground black pepper: Go lighter than you think, lobster's naturally sweet and you don't want to bury it
• 4 split-top brioche rolls: These are non-negotiable, the brioche sweetness and that split top give you maximum surface area for butter
• 2 tbsp unsalted butter: Softened to room temperature so it spreads evenly without tearing the rolls

Instructions

Combine the lobster:

Gently fold everything together in a medium bowl, being careful not to break up those beautiful chunks of lobster meat. Taste and adjust the seasoning before you move on.

Toast the buns:

Heat your skillet over medium heat, butter those rolls like your life depends on it, and toast until golden brown on both sides. This takes maybe 2 minutes total but it's what makes or breaks the whole experience.

Assemble and serve:

Pile that lobster mixture high into each toasted roll, garnish with fresh parsley if you're feeling fancy, and get these to the table immediately. Warm bread, cold lobster, it's that simple and that perfect.

Pin This

My neighbor's daughter turned seven last summer and requested lobster rolls instead of cake for her birthday dinner. Her mom thought she was kidding until she saw the genuine disappointment when someone suggested ordering pizza instead. Kids know what they want sometimes, and honestly, she had excellent taste.

Maine vs Connecticut Style

The first time I made Connecticut style with warm melted butter instead of mayo, my husband looked at me like I'd lost my mind. Then he tried it and proceeded to eat three in a row without coming up for air. The butter version creates this incredible richness while the mayo style feels fresher and lighter. Both have their place.

Buying the Best Lobster

I've bought lobster from fancy fish counters and sketchy roadside stands alike and honestly, the fresh stuff wins every time. If you can buy live lobsters and cook them yourself, the meat is sweeter and more tender than anything pre-cooked. But if that feels like too much pressure, look for lobster meat that's never been frozen, it makes a difference you can taste.

Make It Your Own

Sometimes I add a tiny pinch of Old Bay seasoning when I'm feeling like I need something extra. Other times a splash of hot sauce finds its way into the mayo because life is too short for boring food. The beauty of this recipe is how forgiving it is while still being absolutely incredible in its simplest form.

• A pinch of celery salt instead of chopped celery gives you all the flavor without the texture if that's more your speed
• Try mixing in a little diced avocado for creaminess that cuts through the richness
• A squeeze of lime instead of lemon changes the whole vibe in the most unexpected way

Pin This

Whether you're feeding skeptical in-laws or birthday girls who know exactly what they want, these rolls never fail to deliver something that feels special without requiring any special occasion at all.

Frequently Asked Questions

→ What's the difference between New England and Connecticut style lobster rolls?

New England style features lobster meat dressed with creamy mayonnaise, while Connecticut style uses warm melted butter instead. Both versions season the meat with lemon juice and herbs, but the Connecticut variation skips the creamy element for a纯粹 buttery coating that highlights the lobster's natural sweetness.

→ What type of lobster meat works best?

A combination of claw, knuckle, and tail meat provides the best texture and flavor balance. Claw meat offers sweetness and tenderness, while tail meat adds substantial, satisfying chunks. Using about 500g (1 lb) of cooked lobster meat yields four generous portions.

→ Why use brioche rolls instead of regular hot dog buns?

Brioche's rich, buttery crumb and golden crust perfectly complement sweet lobster meat. The dough's slight sweetness and tender texture create a luxurious base that stands up to the filling without becoming soggy. Split-top buns allow for maximum surface area when butter-toasting.

→ Can I make this ahead of time?

Prepare the lobster mixture up to 2 hours in advance and refrigerate. However, assemble just before serving—the toasted rolls maintain their crucial crunch best when filled immediately. If bringing to a gathering, pack components separately and assemble on-site.

→ What sides pair well with lobster rolls?

Classic coastal accompaniments include kettle-cooked potato chips for salt and crunch, creamy coleslaw to cut through the richness, and pickles for acidity. A simple green salad with vinaigrette or corn on the cob also complement the sweet, buttery flavors beautifully.

→ How do I achieve the perfect toasted roll?

Spread softened butter generously on all cut sides of the brioche rolls. Heat a skillet over medium heat and toast each roll for 1–2 minutes per side until golden brown and crisp. The butter should foam slightly and create a deep, even caramelization that provides essential structural contrast.