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Lobster Roll Recipe

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This lobster roll recipe delivers all the fresh, buttery, and bright coastal flavors you crave—right from your own kitchen. With tender lobster meat, herbs, and a creamy dressing nestled in toasted buns, it’s the perfect 20‑minute summer meal or party‑worthy seafood sandwich.

Ingredients

  • 1¾ lb whole lobster (or 4 lobster tails or 1 lb cooked lobster meat)
  • 1 tbsp fresh lemon juice
  • 2 tbsp mayonnaise
  • 1 tbsp diced chives
  • ½ tbsp minced parsley
  • 2 tbsp diced celery
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • 2 hot dog buns (preferably New England–style split‑top)
  • 1 tbsp melted salted butter

Instructions

  1. Cook the Lobster: Bring a large pot of salted water to a boil. Cook lobster or tails for 12–16 minutes until fully cooked. Cool slightly, then extract and roughly chop the meat.
  2. Make the Lobster Salad: Combine lobster, lemon juice, mayo, celery, chives, parsley, salt, and pepper. Stir gently and adjust seasoning.
  3. Toast the Buns: Heat a skillet over medium heat. Brush buns with melted butter and toast until golden on both sides.
  4. Assemble: Fill toasted buns with a generous scoop of lobster salad. Serve immediately.

Notes

  • For Connecticut‑style, skip mayo and toss lobster in warm melted butter.
  • Swap tarragon or dill for parsley or chives.
  • Add a pinch of cayenne or jalapeño for spice.
  • Use slider buns to make mini lobster rolls for parties.

Nutrition

Find it online: https://recipesbyliza.com/lobster-roll-recipe/