New England Lobster Roll (Printable)

Sweet lobster meat lightly dressed and nestled in a toasted, buttery brioche roll for a classic coastal delight.

# What You Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2-3 tbsp mayonnaise (or substitute with 2 tbsp melted unsalted butter for Connecticut style)
03 - 1 tbsp lemon juice (freshly squeezed)
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# Directions:

01 - In a medium bowl, gently combine the lobster meat with mayonnaise (or melted butter), lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread the softened butter on the sides of each brioche roll. Toast the rolls in the skillet until golden brown on both sides, about 1-2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • You get that restaurant-quality taste without spending a fortune or leaving your house
  • The whole thing comes together in 25 minutes but tastes like you fussed for hours
02 -
  • Never rinse your lobster meat after cooking or you wash away all that precious flavor
  • Room temperature lobster tastes better than cold from the fridge, let it sit out for 15 minutes before mixing
03 -
  • Butter and toast your rolls in the same skillet you used to cook the lobster if you went that route, you get this subtle lobster flavor in the butter that next-levels everything
  • Keep your lobster mixture cold while the bread gets warm, that temperature contrast is what makes restaurant lobster rolls taste so perfect
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