Nothing screams summer quite like a New England Lobster Roll! This recipe is a modern take on the classic Maine lobster roll, featuring tender lobster meat tossed in a light and bright lemon chive mayonnaise. Pile it high on golden, butter-y New England split-top buns for a luxurious, special occasion meal that’s way cheaper to make at home!
This New England Lobster Roll recipe is a tribute to my Dad, who is the ultimate lobster roll lover. Growing up, I have so many memories of him ordering lobster rolls whenever he could find them, especially when we were visiting Boston for a Red Sox game. Now, I’m living in Boston, surrounded by lobster rolls and it only felt right that I finally learn how to make them myself!
Now, there are two distinct types of lobster rolls that you can find in New England…the warm, butter-y kind that are more common over in Connecticut. Then, there’s the cold, mayo kind that are common in Maine and Massachusetts. For this recipe, I rocked with the cold kind, but I made sure not to go crazy on the mayo because who wants a super goop-y lobster roll!? My version is inspired by the classic, but with a modern spin and I think it might be the best lobster roll I’ve ever had.
I’ll admit, boiling and breaking down lobsters is….a lot. But, the rest of the process of making lobster rolls is quite quick and easy! And you can make your life a whole lot easier by just buying lobster meat directly from the grocery store…or having them steam the whole lobsters for you. Either way, it’s worth it for these New England Lobster Rolls! They feel like such a summer treat, and are much cheaper to make at home.
Why You’ll Love this New England Lobster Roll Recipe
- They are light on the mayo, and infused with bright lemon chive flavor!
- These lobster rolls are quick and easy to make, with only 15 minutes of prep time.
- It’s cheaper to make Maine lobster rolls at home!
- They’re served in butter-y golden split-top buns for the iconic New England flare.
- You’ll love these for your next special occasion summer meal!
What You Need to Make this New England Lobster Roll Recipe
For the Lobster Salad:
- Lobster Meat: It’s best to use a mix of lobster tail, claw & knuckle for the perfect balance of textures. You can typically buy this from the grocery store, or prepare your own (see sections below for instructions on how to do that).
- Mayonnaise: This is a cold, mayonnaise-based lobster roll recipe but it’s light on the mayo and doesn’t feel heavy!
- Celery: Chopped celery is a classic addition to a New England style lobster roll, and adds a refreshing crunch.
- Chives: This is not necessarily a traditional ingredient, but I love adding chives for some brightness and a mild onion-y flavor.
- Lemon Juice & Zest: A mix of lemon juice & zest adds acidity to these lobster rolls, which make them feel extra light and summer-y.
- Prepared Horseradish: This is my secret ingredient — a small amount of prepared horseradish adds some zing and incredible depth of flavor to the lobster rolls…trust me!
- Dijon Mustard: A very small amount. Feel free to omit if you don’t have it, or don’t like it.
- Kosher Salt & Black Pepper: Season to taste and don’t be shy.
For the Roll:
- Butter: We are toasting the buns in butter, to get those perfectly crispy and delicious edges.
- New England Style Split-Top Hot Dog Buns: These brioche-style buns are buttery, sweet and fantastic as the vessel for a lobster roll but they can be a bit hard to find, so you can always substitute normal hot dog buns.
- Chives: Optional, for garnish.
How To Make these Cold New England Lobster Rolls
Prepare Lobster Salad:
First, add mayonnaise, chives, lemon juice & zest, horseradish, dijon mustard, salt & pepper to a medium bowl and stir until combined. Then, add in the chopped lobster meat and celery. Stir to coat. Taste and adjust the amount of salt & pepper to your preference. Then, transfer lobster salad to the fridge for 15-30 minutes before assembling the rolls.
Toast the Rolls:
Meanwhile, bring a large pan to medium heat. Add butter and let it melt. Then, add buns and let cook until golden, about 2 minutes. Flip and repeat on the other side.
Assemble New England Lobster Rolls:
Allow buns to cool down slightly before adding the lobster salad and topping with more chopped chives & fresh cracked black pepper. Enjoy!
What’s the Difference Between Maine & Connecticut Style Lobster Rolls?
There are two distinct types of lobster rolls that you’ll find in New England, one of which is served hot and drenched in melted butter; this is a Conneticut-style lobster roll. The other kind is served cold and tossed in a creamy mayo dressing; this is a Maine (but also Massachusetts) style lobster roll. Both are delicious, but this recipe focuses on the Maine style lobster roll. And we’re keeping it light on the mayo, don’t worry!
How To Cook Whole Lobsters:
The easiest way to make lobster rolls at home is to buy lobster meat from your grocery store, if you can find it. However, if you’d like to go the extra mile, and lobsters are in their peak season (late June through September) then you can certainly boil and break down them yourself!
If you’re using fresh lobsters, it’s important to purchase them right before using them in this recipe. For 1 lb of lobster meat, you will need about 4.5 lbs of live lobster. Transfer them to the freezer for about 20 minutes to numb them, then ethically dispatch them by placing the tip of a sharp knife behind the lobster’s eyes, right below where the claws meet the body and quickly plunge the knife down through the head.
Then, bring a large pot (or 2) of water to a boil and generously season with kosher salt. Once boiling, add lobsters, cover the pot and cook for 8-9 minutes. Remove from pot and transfer to a bowl filled with ice to stop the cooking. Once cool to the touch, remove tail, claw and knuckle meat from the lobster and chop it into small chunks. Proceed with the recipe as written.
Substitution FAQS:
- Can I just use lobster claw & knuckle meat instead of tail? Totally! The tail is firmer and meatier than the claws and knuckles, so I find that a mix of all three is the perfect balance but this will also taste delicious with just claw & knuckle meat.
- Can I use greek yogurt instead of mayonnaise? I haven’t personally tested this but it should work! The end result will be slightly less rich and tangy, but still delicious.
- Is the horseradish required? This may seem like an oddball ingredient, but a little goes a long way in adding a really special flavor to these New England lobster rolls. However, you can omit it and these will still taste great!
- What if I can’t find New England split-top hot dog buns? They can be tricky to find (I bought mine at Wegmans), so you can always substitute normal hot dog buns and simply trim off the rounded sides so that they lay flat in the pan and can get crispy.
How Should I Store Leftover New England Lobster Rolls?
These New England Lobster Rolls are best enjoyed fresh, but if you know you’ll have leftovers then I recommend storing the lobster salad in an airtight container separate from the rolls. It will stay good in the fridge for up to 2 days. When ready to eat, follow step #2 to toast the buns, and then assemble the lobster rolls.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Seafood Recipes?
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- Easy Honey Sriracha Salmon Bowls
- Quick Baja Shrimp Tacos (Not Fried!)
- Maple Pecan Crusted Salmon
New England Lobster Roll Recipe
Equipment
- medium bowl
- spoon
- spatula
- microplane zester
- large pan
Ingredients
For the Lobster Salad:
- 1 lb lobster meat cut into small chunks*
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- 2 tbsp chopped chives
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tbsp prepared horseradish
- ½ tsp dijon mustard
- kosher salt & black pepper to taste
For the Roll:
- 2 tbsp salted butter
- 4 New England style split-top hot dog buns (or normal hot dog buns)
- chopped chives optional, for garnish
Instructions
- Add mayonnaise, chives, lemon juice & zest, horseradish, dijon mustard, salt & pepper to a medium bowl and stir until combined. Then, add in the chopped lobster meat and celery. Stir to coat. Taste and adjust the amount of salt & pepper to your preference. Then, transfer lobster salad to the fridge for 15-30 minutes before assembling the rolls.1 lb lobster meat, ¼ cup mayonnaise, ¼ cup finely diced celery, 2 tbsp chopped chives, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tbsp prepared horseradish, ½ tsp dijon mustard, kosher salt & black pepper
- Meanwhile, bring a large pan to medium heat. Add butter and let it melt. Then, add buns and let cook until golden, about 2 minutes. Flip and repeat on the other side.4 New England style split-top hot dog buns, 2 tbsp salted butter
- Allow buns to cool down slightly before adding the lobster salad and topping with more chopped chives & fresh cracked black pepper. Enjoy!chopped chives
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.