Lobster Rolls

By Kay Chun

Updated Aug. 12, 2024

Lobster Rolls
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(84)
Comments
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There are two longstanding, popular styles of lobster rolls, and they differ in two primary ways: temperature (cold versus warm) and sauce (mayonnaise versus butter). One style hails from Maine, where chilled lobster meat is tossed in a mayonnaise dressing (often with minced celery and chives), while the Connecticut version warms lobster meat in butter and serves it glistening in the butter sauce. These rolls embrace the best of both worlds and are both buttery and bright. The lobster meat is warmed in butter, quickly tossed in a light mayo dressing, then tucked into butter-toasted buns. Serve with potato chips and tangy coleslaw for a classic summer meal.

Featured in: In the Fierce Lobster Roll Rivalry, There Are Only Winners

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Ingredients

Yield:4 servings
  • 6tablespoons unsalted butter
  • 4top-split hot dog buns
  • 1pound cooked lobster meat, coarsely chopped and claws left whole
  • Salt and pepper
  • ¼cup mayonnaise
  • 2tablespoons minced celery
  • 1tablespoon chopped chives
  • Lemon wedges (optional), for serving
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer toasted buns to a large serving plate. Rinse skillet under cold water to cool off the pan.

  2. Step 2

    Add the remaining 5 tablespoons butter to the skillet and melt over low. Add lobster meat, season with salt and pepper and gently warm, stirring frequently, until the lobster is just warmed through, about 2 minutes.

  3. Step 3

    Meanwhile, in a medium bowl, combine mayonnaise, celery and chives; season with salt and pepper and mix well.

  4. Step 4

    Using tongs or a slotted spoon, transfer lobster meat to mayonnaise mixture and gently toss until well combined.

  5. Step 5

    Divide lobster mixture among toasted buns and drizzle on some of the lobster butter sauce. Serve immediately, with lemon wedges for squeezing over (if using).

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Ratings

4 out of 5
84 user ratings
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Comments

CFXK

I've had both, and there is a clear hands-down winner whenever I sit down for lobster roll: one of each.

Katherine

No proper Maine lobster roll involves celery or chives.

Dale

OK, I'd love to try this (knowing that I'll never get to the restaurant) but how about a little advice on getting the 1# of cooked lobster with claws left whole. Is it in a good seafood shop's display? Buy a lobster and cook it first? This advice is a bit like saying "Start with a perfect NY Strip Steak..." when cooking a meat oriented meal of high quality.

Harry B

As a native Mainer, you would NEVER add celery or chives. Lobster, butter, roll, and Hellman’s mayo. Maybe a dash of paprika for color, S & P as desired. And NEVER boil your lobster. Steam them for the best flavor.

Janet

Hmmm. Too much mayonnaise-to-lobster. I would cut the mayonnaise at least in half next time. Maybe more. Otherwise good!

Peter McDonald

capers are a must

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