Classic New England Lobster Rolls
Classic New England Lobster Rolls feature tender lobster meat lightly dressed with mayonnaise, celery, and herbs, served in buttery toasted split-top buns for an authentic seafood sandwich.
Ingredients
Lobster Filling
- 4 live lobsters about 1½ pounds each or about 2½ pounds cooked lobster meat
- 2 –3 tablespoons mayonnaise
- ½ cup finely diced celery
- 2 tablespoons finely chopped fresh chives optional
- Fresh lemon juice optional
Kosher salt
- Freshly ground black pepper
For Serving
- 4 tablespoons unsalted butter
- 8 split-top hot dog buns
- Pickles optional
- Potato chips optional
Instructions
- If using live lobsters, steam them until the meat reaches an internal temperature of 135°F (57°C). Alternatively, use freshly cooked lobster meat.
- Allow the lobster to cool until easy to handle.
- Remove all the meat from the tails, claws, and knuckles.
- Cut the lobster into bite-sized pieces, approximately ½ to 1 inch.
- Place the lobster meat into a large bowl and gently toss with the mayonnaise until lightly coated.
- Refrigerate for at least 1 hour to chill and allow any excess moisture to drain.
- Add the diced celery and chopped chives.
- Season with lemon juice, kosher salt, and freshly ground black pepper to taste.
- Heat a large skillet over medium-low heat.
- Melt 1 tablespoon of butter and toast the split-top buns on both sides until golden brown, adding more butter as needed.
- Fill each toasted bun generously with the chilled lobster mixture.
- Serve the Classic New England Lobster Rolls immediately with pickles, potato chips, lemon wedges, or your favorite summer side dishes.
Notes
- Cooked lobster meat may be used to save time.
- Add a small amount of finely chopped tarragon or dill for additional herb flavor.
- A light sprinkle of smoked paprika adds subtle depth.
- Serve immediately after assembling to keep the buns crisp.