New England Lobster Roll (Print View)

Sweet lobster meat dressed and served in a warm toasted brioche roll for a classic coastal taste.

# What You'll Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2-3 tbsp mayonnaise or 4 tbsp melted unsalted butter (for Connecticut style)
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# How to Prepare:

01 - In a medium bowl, gently combine lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread softened butter on each side of the split-top rolls. Toast in the skillet until golden brown, about 1-2 minutes per side.
03 - Open each toasted roll and fill generously with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The toasted brioche is crispy on the outside and buttery inside, which somehow makes the lobster taste even sweeter.
  • You can make it mayo-based or warm butter-based depending on your mood and what you have on hand.
  • It tastes like a coastal vacation but takes just 25 minutes and uses only one skillet.
02 -
  • Don't chop the lobster meat too fine or mix it too hard—you want chunks that announce themselves, not a paste.
  • Toast those rolls while they're still warm from assembly; cold buttered rolls are sad rolls, and nobody came here to be sad.
03 -
  • If your lobster meat is cold from the fridge, let it come to room temperature for a few minutes before mixing so the dressing coats it evenly and the flavors open up.
  • Buy the lobster meat from a trustworthy fishmonger and ask them when it was cooked; the fresher it is, the sweeter it tastes.
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