Now, it’s time to dabble in the kitchen and share some classic lobster roll recipes, as well as variations on the old favorites.
And while lobster rolls are certainly something that you can make at home, the price of sourcing good lobsters and the thought of cooking them can be daunting— sometimes taking up to 4 or 5 hours in the kitchen! So, keep that in mind before tying on your apron, as the following recipes all start with cooked lobster meat.
Classic Maine-Style Lobster Rolls
For a light and balanced lobster roll, Maine’s version will be your go-to. The mayonnaise and lemon even out the salty richness of the lobster, highlighting a variety of flavors as you bite in.This recipe serves 4.
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1 pound of cooked lobster meat, coarsely chopped.
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¼ cup celery, finely chopped.
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¼ cupmayonnaise.
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½ teaspoon lemon juice, freshly squeezed.
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5 tablespoons unsalted butter, softened.
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A pinch of sea salt and finely ground pepper.
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1 tablespoon fresh chives, chopped.
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4 New England-style rolls.
| STEP | 1 | Combine the lobster meat, celery, mayonnaise, and lemon juice in a large bowl. Season with salt and pepper to taste, then cover and put in the fridge to chill. It should rest for no more than 8 hours before serving. |
| STEP | 2 | When the filling has chilled sufficiently, put a non-stick skillet over medium-low heat. Split the rolls and spread butter on both sides, before carefully toasting them in the pan for about 1 or 2 minutes per side. Keep an eye on them as rolls burn quickly! |
| STEP | 3 | Take out your lobster filling and stuff each roll to the brim. Garnish with parsley, paprika, or even intact lobster claw meat, and serve. |
Traditional Connecticut-Style Lobster Rolls
With butter on top of butter, the Connecticut-style lobster roll is simple, fragrant, and scrumptious. Without other dominant flavors getting in the way, the lobster meat is really allowed to shine in this decadent dish that serves 4.
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1 pound cooked lobster meat.
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16 ounces unsalted butter, room temperature.
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2 small shallots, finely diced.
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4 New England-style rolls.
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1 tablespoon fresh chives, minced (optional).
| STEP | 1 | Put a large, non-stick skillet on medium-low heat and add the butter. While it melts, pull the lobster meat apart into chunks. |
| STEP | 2 | Once the butter is melted, add the shallots and allow to cook for 1 minute. Then, add the lobster carefully, to prevent hot butter from splashing. |
| STEP | 3 | Simmer the mixture for 5 or 6 minutes, until the lobster is fragrant and the butter has reduced a bit. |
| STEP | 4 | Remove the lobster from the pan, but save the rest of the butter to pour into a serving dish. |
| STEP | 5 | Split the rolls and dip each side into the melted butter, then toast in the same skillet for 1 to 2 minutes per side over medium-low heat. |
| STEP | 6 | Assemble your rolls by filling them with lobster meat and serve immediately with the remaining butter for dipping. Garnish with chopped chives if you wish. |
Easy Lobster Rolls with Spicy Mayo
While traditional lobster rolls don’t dabble in the realm of spices, these super-simple sandwiches have a unique flavor, thanks to the zing provided by spicy mayo. Try these if you want a lobster roll with a twist for 4 people!
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1 pound cooked lobster meat, coarsely chopped.
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¼ cup celery, diced.
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1 tablespoon unsalted butter, at room temperature.
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⅓ mayonnaise.
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1 tablespoon hot sauce.
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1 teaspoon lime or lemon juice.
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¼ teaspooncajun or taco seasoning, or chili powder.
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A pinch of sea salt and freshly ground pepper.
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4 hotdog buns.
| STEP | 1 | Prepare the spicy mayo by mixing the regular mayonnaise in a bowl with the hot sauce, citrus juice, and seasonings. Whisk until well combined. |
| STEP | 2 | Fold the lobster meat and celery into the spicy mayo mixture and stir. Then, allow it to rest in the fridge for about 10 minutes to let the flavors coalesce. |
| STEP | 3 | Meanwhile, butter the outside of your hotdog buns and toast them in a non-stick skillet over medium heat-low, watching carefully to prevent burning, about 1 or 2 minutes per side. |
| STEP | 4 | Assemble by scooping the spicy lobster mixture into the buns and enjoy! |
Grilled Lobster Rolls
If you are a BBQ enthusiast, then here is the lobster roll recipe for you— fire up the grill and get your lobster meat on the griddle for a delicious variation of the traditional cooking style. This recipe serves 4.
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14 cooked lobster tails, intact with the shell on one side.
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1 red onion, sliced into ½-inch sections.
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1 cup unsalted butter, at room temperature.
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1 teaspoon steak seasoning.
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1 tablespoon of hot sauce.
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1 lemon, juiced and zested.
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1/3 cup mayonnaise.
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2.5 ounces Dijon mustard.
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¼ cup fresh chives, minced.
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4 sandwich rolls.
| STEP | 1 | Mix the mayonnaise and Dijon mustard in a small bowl and set aside. |
| STEP | 2 | Combine the butter, seasoning, hot sauce, lemon juice, and lemon zest in a bowl, and then spread half of it across the meaty side of the lobster tails. |
| STEP | 3 | When the barbeque is hot enough, place the lobster meat-side down on the grill, as well as the red onion. |
| STEP | 4 | After the lobster and onion are lightly charred, take them off the grill and put them aside. Crack the lobster tails out of the shell and spread the remaining butter mixture across both sides. |
| STEP | 5 | Split the sandwich rolls and put them face down on the grill to toast for about 1 minute. Then, remove and spread with the mayonnaise-mustard mixture. |
| STEP | 6 | Assemble the sandwiches by fitting a whole lobster tail into the rolls, or pulling it apart to fit. Garnish with the grilled onions and chives and serve. |
