New England Lobster Roll

The screen door slammed behind me, salt air still clinging to my hair, as my grandmother handed me a warm bun overflowing with lobster. We'd spent the morning picking through the catch, her weathered hands deftly removing every precious piece of meat from the shells. That first bite revealed everything perfect about New England summer, the sweet lobster balanced by just enough creamy dressing and the buttery crunch of a toasted roll. Now whenever I make these at home, I'm instantly transported back to her kitchen overlooking the harbor.

Last Fourth of July, I made three dozen of these rolls for a backyard party, watching friends' eyes light up with that first taste. My neighbor confessed she'd been intimidated by lobster rolls for years until she realized how simple they actually are. Someone asked if I'd driven two hours to the coast for them, laughing when I admitted I'd picked up the lobster at the local market that morning.

Ingredients

• 500 g cooked lobster meat: I prefer using a mix of claw, knuckle and tail for the best texture variation and sweetness
• 2 to 3 tbsp mayonnaise or 60 g melted butter: Mayonnaise gives the classic creamy New England style while melted butter creates the beloved Connecticut warm version
• 1 tbsp freshly squeezed lemon juice: This bright element cuts through the richness and enhances the lobster's natural sweetness
• 1 tbsp finely chopped celery: Optional but adds a lovely crunch that contrasts beautifully with the tender lobster
• 1 tbsp finely chopped chives or scallions: These provide a mild onion flavor that complements without overwhelming
• Salt and freshly ground black pepper: Season generously but taste first since the lobster has natural salinity
• 4 split top brioche rolls: The brioche's slight sweetness and pillowy texture makes it superior to standard hot dog buns
• 2 tbsp softened unsalted butter: Essential for achieving that golden crispy exterior on the toasted rolls

Instructions

Gently combine the lobster:

In a medium bowl, fold the lobster meat with mayonnaise or melted butter, lemon juice, celery and chives until just combined. Season with salt and pepper, being careful not to break up those beautiful chunks of lobster.

Toast the brioche rolls to golden perfection:

Heat a skillet over medium heat, butter the cut sides of each roll, and toast until beautifully browned and crispy, about 1 to 2 minutes per side. Listen for that sizzle that tells you the butter is working its magic.

Fill and serve immediately:

Open each warm roll and pile in the lobster mixture generously. Garnish with fresh parsley and lemon wedges, then serve while the rolls are still warm and slightly crisp.

Save

These rolls have become my go to for summer gatherings, always disappearing before anything else on the table. There is something almost magical about how a simple combination of quality ingredients can transport everyone to a coastal state of mind, no matter how far from the ocean we actually are.

Choosing Your Style

The beauty of lobster rolls lies in their two distinct styles. New England's version with mayonnaise creates that creamy, refreshing taste perfect for hot days, while Connecticut's warm butter approach highlights the pure sweetness of the lobster meat. I keep both options available and let guests choose their preference, though most end up trying one of each.

Perfect Sides

Kettle cooked chips add the ideal salty crunch alongside these luxurious rolls, though a simple coleslaw provides that cool contrast many people crave. I have found that keeping sides simple lets the lobster remain the star, avoiding anything too heavy or complex that might compete with those sweet, tender bites.

Make Ahead Strategy

You can mix the lobster dressing a few hours before serving, keeping it refrigerated until party time. The rolls should be toasted just before eating to maintain that perfect texture.

• Have all ingredients prepped and ready before guests arrive
• Keep the lobster mixture cold and rolls separate until the last moment
• Set up a small station with butter, lemon wedges and parsley for final assembly

Save

Whether you are celebrating something special or just treating yourself on a random Tuesday, these lobster rolls turn any meal into a memorable occasion.

Recipe FAQs

→ What's the difference between New England and Connecticut style lobster rolls?

New England style features lobster meat mixed with mayonnaise, while Connecticut style uses warm melted butter instead. Both methods highlight the sweet flavor of fresh lobster.

→ What type of lobster meat works best?

A combination of claw, knuckle, and tail meat provides the best texture and flavor. The meat should be freshly cooked and chopped into bite-sized pieces for easy eating.

→ Can I make lobster rolls ahead of time?

The lobster mixture can be prepared a few hours in advance and refrigerated. Toast the brioche rolls just before serving to maintain their crisp, buttery texture.

→ What sides pair well with lobster rolls?

Kettle-cooked potato chips, coleslaw, or a simple green salad complement this coastal classic perfectly. Lemon wedges and fresh parsley add bright finishing touches.

→ How do I store leftover lobster rolls?

Store the lobster mixture separately from the rolls in an airtight container in the refrigerator for up to 1 day. Assemble just before serving for the best texture and flavor.