New England Lobster Roll (Printable Version)

Tender lobster meat dressed in mayo or butter, served in a toasted brioche roll with fresh lemon.

# List of Ingredients:

→ Lobster

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

→ Dressing

02 - 2–3 tbsp mayonnaise or 4 tbsp melted unsalted butter (Connecticut style)
03 - 1 tbsp freshly squeezed lemon juice
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)

→ To Serve

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

# How-To Steps:

01 - In a medium bowl, gently combine lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and freshly ground black pepper to taste.
02 - Heat a skillet over medium heat. Spread softened butter on the sides of each roll and toast until golden brown, about 1 to 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 Suggestions:

01 -
  • The lobster stays delicate and luxurious because you're not fussing with it—just gentle tossing, no cooking.
  • You can make it mayo-style or switch to warm butter depending on your mood and what you have on hand.
  • Toasted brioche rolls transform this from simple to restaurant-quality in about two minutes.
02 -
  • Don't oversoak your lobster in mayo or it becomes mushy and loses its delicate texture—less is truly more here.
  • If you're using warm melted butter instead of mayo, do it right before filling or it'll soak through the roll and make it soggy.
03 -
  • If you can't find brioche rolls, a quality hot dog bun works in a pinch, but brioche's slight sweetness and tender crumb really do elevate this to something special.
  • A pinch of Old Bay seasoning or even a tiny dash of hot sauce can add depth without overwhelming the delicate lobster flavor.
Go Back