New England Lobster Roll (Printer-Friendly)

Sweet lobster meat in toasted buttery brioche rolls, ready in 25 minutes.

# What You Need:

→ Lobster Meat

01 - 1 lb cooked lobster meat from claws, knuckles, and tail, cut into bite-sized chunks

→ Dressing Components

02 - 2-3 tablespoons mayonnaise or 2 oz melted unsalted butter for Connecticut style
03 - 1 tablespoon freshly squeezed lemon juice
04 - 1 tablespoon finely diced celery
05 - 1 tablespoon minced fresh chives or scallions
06 - Salt and freshly cracked black pepper to taste

→ Rolls and Garnishes

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tablespoons softened unsalted butter for toasting
09 - Fresh lemon wedges for serving
10 - Chopped fresh parsley for garnish

# How To Make It:

01 - Combine lobster chunks with mayonnaise or melted butter, lemon juice, celery, and chives in a mixing bowl. Season generously with salt and pepper, folding gently to avoid breaking apart the meat.
02 - Butter the cut sides of each roll and place in a heated skillet over medium heat. Grill until golden brown and crisp, approximately 1-2 minutes per side.
03 - Open each toasted roll and pack generously with the dressed lobster mixture, mounding slightly above the roll's edge.
04 - Sprinkle with fresh parsley and accompany with lemon wedges. Serve immediately while rolls remain warm and lobster is at optimal temperature.

# Expert Advice:

01 -
  • The combination of sweet lobster and buttery toasted bread feels like eating pure happiness
  • Ready in under 30 minutes but tastes like something from a coastal shack
  • Crowd pleasing elegant enough for dinner parties but casual enough for Tuesday lunch
02 -
  • Never overmix the lobster with the dressing or you will lose those precious chunks that make every bite special
  • Toasting the rolls is not optional because that buttery crunch creates the essential textural contrast
  • Serve immediately after assembling because soggy rolls are the quickest way to ruin this perfect dish
03 -
  • Pick through your lobster carefully to remove any shell fragments before mixing
  • Let the toasted rolls cool for about 30 seconds so they are warm not piping hot
  • Use room temperature lobster for the cold version so the flavors meld properly
Go Back