In the great debate of whether lobster rolls are best when served Connecticut-style with melted butter or the Maine way laced with lemony mayonnaise, I say do a combo of both! Trust me, you’re going to love these.
In This Post
In a world of best-of lists and where everyone has an opinion, choosing how to make the best lobster rolls is right up there with naming the best Super Bowl match-up ever, whether thin crust or Chicago style pizza is better, or declaring the best movie of all time.
As simple as they are to make, the best lobster roll debate always comes down to two things: Butter or mayonnaise? Personally, I love them both.
In this recipe, the lobster is warmed in butter then added to the simple mayonnaise dressing before getting loaded into a soft, buttery toasted, split top bun.
Summer eats have arrived, and I’m here for it.
What’s In Lobster Rolls
The ingredient list for these lobster rolls is simple and lean, staying in line with the classic flavors so the lobster meat shines through.
- Lobster meat
- Butter
- Mayonnaise
- Lemon juice and zest
- Minced celery
- Minced chives
- Kosher salt and freshly ground black pepper
- Soft, split top New England-style buns, or hot dog buns
What Type of Lobster Is Best for Lobster Rolls
There are a couple of ways to get your mitts on lobster for lobster rolls:
If you live on the Eastern seaboard, consider yourself lucky to have fresh caught lobster at your fingertips.
If you have the budget, order the live crustaceans online and have them shipped to your door. You can also look for them at Asian markets and some up-scale supermarkets. For the rest of us, frozen lobster is more likely in the cards.
For this recipe, you’ll need one pound of lobster meat. For fresh lobster, a 1-pound lobster yields between 3 to 3 ¾ ounces of lobster, depending on the season.
If steaming fresh lobster, here’s a tutorial.
Instead of cooking fresh, I bought cooked, frozen lobster meat that includes the knuckle, claws, and tail meat for all those sweet lobster bites. You can also choose frozen tails, bake or steam them, and coarsely chop.
Lobster Rolls Dressing
Simple but flavorful, the dressing for these lobster rolls is beyond easy to whip up.
Don’t overdo the mayonnaise. Overdressing sweet lobster meat with gloppy mounds of mayo is one of the biggest travesties to befall a lobster roll. Keep the mayo light by using a scant ¼ cup of mayonnaise, and jus the right amount for 1 pound of lobster meat.
Add a celery crunch. While celery can be a controversial ingredient some lobster roll purists will take issue with, I like the crunch and change in texture it contributes. Dice it small so as not to overwhelm each bite.
Use both freshly squeezed lemon juice and zest. To avoid a watery or thin dressing that can make a soggy bun, add both lemon juice and lemon zest to the mayo for that zippy flavor that brightens up any seafood. For easiest results, zest the whole lemon while it’s firm and solid before juicing it.
Chive it up. The onion flavor chives provide not only add bits of heat, they’re also a tasty garnish when extra is sprinkled on top. For variety, try minced tarragon, red onion, or chopped green onion instead.
Lobster Rolls Get All Buttered Up
The best bite of this lobster roll is the first bite, when the bun is still warm and toasty and the lobster meat is warmed and buttery and mixed with the mayo dressing.
Gently warm the lobster meat in melted butter. Before combining it with the mayo dressing, warm the lobster meat in a skillet of melted butter for 2-3 minutes. Be careful not to cook it long, or it will become tough and overcooked.
Spoon It Up
Leave the juicy butter in the pan. As it cooks, the lobster releases juices into the butter, that while tasting delicious, will make the dressing runny if it’s all added to the mayo. Use a slotted spoon to transfer the lobster meat to the dressing, but don’t worry if some of that buttery goodness makes it in as well.
The Best Bread for Lobster Rolls
Because of the tender meat and delicate flavorings, this is a sandwich where the roll it’s served on can make or break the meal. I mean, it’s even part of the name!
Make it a soft, buttery bun. Split top, New England-style hot dog buns are the classic hand to mouth vehicle for lobster salad, but are sometimes hard to find. Made with eggs and butter, brioche-style buns with a tender, moist crumb or Hawaiian bread buns are options as well. While a regular side split hot dog buns will suffice, avoid buns that are dry or on the slightest verge of going stale. Soft and squishy are what you’re looking for here.
Slice the bun’s bready sides, butter and toast. Exposing the crumby texture by slicing away a thin margin of the bun’s sides, then toasting in a pan with melted butter adds another layer of warm richness lobster rolls are famous for.
How Much Lobster Is In a Lobster Roll
This isn’t the dish to be chintzy with, so stuff those lobster rolls with all you’ve got. Plan on ¼ pound of lobster salad for each bun.
While not classic, a piece of leafy lettuce can be added to the bun with the lobster. But beware, lobster roll fusspots may disagree.
What to Serve with Lobster Rolls
What would a lobster rolls be without a side of potato chips? For me, the saltier and the crunchier the better. Salt and vinegar kettle chips are my favorite, and add a great contrast to the soft bun and lobster.
More Lobster Recipes Ideas
- Lobster Mac And Cheese
- Grilled Lobster Tails With Smoked Paprika Butter
- Kennebunkport Lobster Grilled Cheese
- Lobster Etouffee
If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Lobster Rolls (With Butter AND Mayonnaise)
- 1 pound frozen lobster meat , thawed, or cooked meat from two 1 ½ - 2 pound live lobsters
- ¼ cup minced celery
- ¼ cup mayonnaise
- 1 tablespoon minced chives
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 4 split-top brioche, New England style hot dog buns , with sides trimmed off
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter , divided
- Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
- In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.
More Sandwich Recipe Ideas
- How To Make A Healthy-Ish Fried Fish Sandwich
- How To Build A Better Sandwich
- My Favorite Reuben Sandwich Recipe
- Classic Egg Salad Sandwich
- Green Goddess Cream Cheese Veggie Sandwich
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Tristram Lett
Best lobster roll I have ever had. I added a tablespoon of Sriracha mayo.
Love that idea Tristam. A bit of heat is always good in my book.
Jimmy
Great recipe! However this page is one of the most annoying recipe websites i’ve ever encountered. Every minute it refreshes and takes me up to the top. I understand that you want to show increased traffic to your site, but try a different way. Otherwise I would have given 5 stars.
Sorry about that Jimmy. I’ll have my tech team take a look and see what they can do. Glad you liked the lobster rolls though.
Veronica B
Made the recipe with frozen langostine tails and it turned out AMAZING! Husband said it was his favorite lobster roll he’s ever had, and I agree too! Even our 18 month old ate it up!
These are pretty amazing and so smart to use smaller langostine (and probs less $$ too!)
Mitch
I’ve made lots of lobster rolls over the years but I was never happy with the result. Ever since I found this recipe, along with the ingredients and tips, I have been making the best lobster rolls I’ve ever had! Thanks….much appreciated.
Hayley
Thank you for sharing, Mitch. We’re so happy to hear you loved these!
Guy
Just excellent!
Hayley
Thank you, we’re so glad you enjoyed these!
Sunny Sails
Discard all that flavor? I would use the bun to soak that up!
Heather
I live in the south. We don’t have a lot of lobster around, but we do have shrimp. We had a shrimp boil and I used the leftover boiled shrimp instead of the lobster. It was amazing! Thank you for your recipe!
Hayley
Thanks for sharing with us, Heather. We’re so happy you enjoyed these and could make them with shrimp–that’s a great idea! :D
Debbie
Just made this recipe tonight and it’s absolutely delicious!
Hayley
We’re so glad to hear that, thank you!
Joan V
Heidi this recipe was perfect. I have been trying to reproduce the delicious lobster rolls from Faneuil Market in Boston and this is very close!!! Thank you!!
Hayley
We’re so happy you enjoyed these, Joan! We appreciate the 5-star rating–thank you! :)
Grace
My son somehow came across your recipe and asked me to make it for him , what a treat this was will be making it again for sure.
Hayley
Thanks for sharing, Grace. We’re so happy you two enjoyed it!
Rose Green
I usually get lobster roll while out. Made my own this time and this recipe is awesome! Didnt add salt and it was still perfect!
Hayley
Thanks for sharing, Rose. We’re so happy you loved these! :)
Sylvie
Can the lobster mix be prepared few hours before an just let it sit in the fridge?
Hayley
Hi Sylvie! That’s totally fine to do. You can warm the buns and have the lobster filling be cold (equally yummy), or you could try gently reheating it by warming it on low in a skillet just until warmed through. We hope you enjoy!
Dianna Mitchell
Incredible and so easy. I made for my son’s HS graduation party since lobster rolls are his favorite. They were so delicious with grilled buttered brioche buns. Honestly the best I’ve ever had and they were a huge hit.
Hayley
Thanks for sharing, Dianna! We’re so glad you enjoyed these!
LeAnne
Delicious!! We did a poor man’s lobster roll. Used fresh caught ling instead of lobster. AMAZING!
Hayley
Thanks for sharing, LeAnne–we’re so glad you loved it!
Jenn
I have used this recipe MANY times! Earlier this week, my post-tonsillectomy daughter requested this recipe for her first “real meal” once she is feeling better. And I can’t wait! So good.
Hayley
Oh awesome, Jenn–we’re so glad you and your daughter love it! :)
Dana S
Delicious. First time I ever tried a lobster roll. I’ve heard purists claim you must only use lobster and mayo but this was just great. I loved the crunch of the celery and the tang of lemon.
Hayley
Thanks, Dana, and we’re so glad you loved it!
Kris
Can you package the lobster mixture separate with bun on the side? Can lobster mixture be reheated and served at a later time?
Yes Kris, that would work! Your buns won’t be toasty but they’ll still taste good !
Jacqueline
Absolutely fantastic recipe – everything about it! This will be my recipe and method from now on.
Hayley
Thank you so much, Jacqueline—we’re glad you loved it!
Mary McSorley
We had frozen tails and I steamed them, then followed recipe exactly. I am in a food coma at the moment! They truly were the best lobster rolls I’ve ever had. Thank you so much for this great recipe.
I’m so glad you enjoyed them Mary! I love them so much too. Glad to hear you’re in the club :)
mystic3
very good
cateringbear
That’s very nice, I want to try it now!
Val Levie
Can a person use Miracle Whip instead of Mayonnaise?
Hey Val, my husband is a Miracle Whip lover and he votes yes! It will give the dressing a sweeter taste. Enjoy!
Bernadette (Bey) Medina
The lobster roll filling is absolutely a keeper. Very good. We enjoyed it with the hawaiian roll.
So glad you enjoyed it Bey! Agreed! It’s a keeper :)
Jennifer Doucet
My hubby and I won some lobster at a hockey game two weeks ago and I wanted to make some lobster rolls. I came across this recipe and I have to say that they were THE BEST Lobster Rolls EVER!!! SO GOOD….I’m making them again tonight lol
Oh man, there is nothing better Jennifer! So glad you loved them as much as we do. Again and again! THx for the comment!
Kathleen
I’ve been looking for a long time for a lobster roll recipe and have looked at many!! I hadn’t found one that in my mind was looking for until I saw this one!! I am so beyond excited to try it! I live in the Midwest so now I need to find a place that sells just the meat or I’ll cook a lobster. I know it will be awesome so thank you for the recipe in advance!!! I knew if I held out long enough I’d come upon what my taste buds have been dreaming of for so long!
Thanks so much Kathleen!
[email protected]
why only 3 stars ? :)
Nancy Newcomb
We bought a pound on Amazon, believe it or not and it’s really good. Big pieces, very fresh and pretty reasonable!
Esther Kelly
I made this tonight and it was wonderful! The sauce was so fresh, and the celery gave nice crunch. One question: do I toast just the inside of the bun (I used King’s Hawaiian) or both? Recipe said both sides, so I did, but hubby said both sides meant inside of both the top and bottom of the roll.
Happy to hear you agree on how yum these are Esther. I lightly toast both the inside and outside of the bun, but you could just do either if you prefer. Thanks for the comment and the 5-star rating.
Connie Moore
How do you toast the inside of the bun you used without it spltting in half?
You toast the outside of the bun! That’s the secret to this lobster rolls great taste! And the insides stay nice and soft.
Tiffany Vo
absolutely delicious! I would make the dressing and add small amounts of it to the lobster according to my taste.
Perfect plan Tiffany. Thanks for the tip and 5-star rating.
Jane
recipe looks amazing! going to make this for a party this weekend, if I wanted to make ahead and service buffet style, the mixture would be cold/room temperature. would that take away from the buttery goodness?
Hayley
Hi Jane! Many traditional lobster rolls are served cold, so it just depends on your personal preference. We love them either way, but if we had to choose a favorite, we love them best when they’re warm. Maybe you could just toast the buns right before setting this up buffet-style? You could also have some melted butter on the table, for folks to drizzle on top (might be a good compromise!). We hope this helps. Either way, definitely let us know how everything turns out!
Reiko
Great recipe! Toasted a brioche bun that worked very well. Added some fresh chopped tarragon, and a little bit of garlic powder and paprika. The key is to have fresh lobster chunks whether it is a lobster tail or claws.
I’m with you Reiko, tail or claws work wonders. I like your ingredient suggestions, thanks for sharing and thanks for the 5-star rating.
Eric
I’m a seafood lover but the wife and kids really aren’t…until I made these. This is now an often-requested family favorite. Thanks so much for such an excellent recipe, Heidi!
Wow! What a great validation when it comes from the whole fam! So glad you enjoyed them and thank you for letting me know and for the 5-star rating.
JC
Wow. Just wow. I didn’t think I liked lobster rolls until I made this recipe. It is so flavorful and succulent and amazing. Went straight to my pinterest! i served it with a nice green salad with lots of crunchy toppings and a vinegarette. It was a nice pairing of decadent and healthy. thank you for introducing me to my new favorite thing!
Yay, yay, yay! So glad you liked them JC. Great idea to serve with a yum salad.
Eadburg V.
I stole some lobster from my local Red Lobster straight from the tank, and used them to create this fantastic meal. I was anticipating eating this for weeks before I found out where to get the lobster. 10/10 would recommend and eat again. Thank You!
Hayley
We’re glad you enjoyed it!
Brenda H.
This recipe is utterly delectable. I added extra zest; I am a zest enthusiast! You have made my husband, 6 kids, and judgy mother think I can actually cook with all of your perfect recipes! You are a life changer! I was astounded by the juiciness of the lobster and the lemon.
Hayley
We’re so happy you and your family loved it, Brenda!
Heather
I cannot eat shellfish, so I am always looking to please the family. This recipe did not disappoint apparently. I did toast Rye bread which he loves and it was a big hit. I made this for myself with cod as the “lobster” and also, equally amazing for those with shellfish allergies.
Hayley
Thanks Heather, we’re so glad you and your family enjoyed these!
Heidi Zeltmann
Just made these and they were fantastic!!!
I’m glad you enjoyed!
Deborah
The lobster rolls were delicious!
I’m glad you enjoyed Deborah!
Casey
These came out INCREDIBLE!
Happy to hear it Casey!
Elaine
Followed recipe and helpful hints to the letter. Would not change a thing. Wonderful. Made up for not being able to visit Maine this year to get our lobster roll fix!
Happy to hear it Elaine!
Carm
Made this for a mom, sister and hubby. First time making lobster roll with mayo and I was a little afraid but followed recipe with out lemon zest (I find zest overpowering) and added to little more lemon juice. They were amazing! This is like go to recipe now! Thanks for sharing.
I’m glad you enjoyed!
Maggie S
I recently tried this lobster roll recipe for the first time and I was thoroughly impressed! The instructions were clear and straightforward, making the process incredibly easy, even for a novice cook like me.
Not only was the preparation simple, but the taste was absolutely delicious. The flavors were well-balanced, and the freshness of the lobster really shone through. This recipe has definitely taken my home cooking to the next level.
Thank you for sharing this wonderful method. I’m looking forward to trying more of your recipes in the future!
I’m glad it was a success Maggie!
Richard
Fantastic! Really does combine the buttery and the salad style rolls. A tip that’s obvious to experienced cooks… Coarse chop the lobster before putting it in the warm butter.
Thank you Richard! I’m glad you liked it!
SONJA MOORE
First time I’ve ever commented on any recipe, but I had to this time because these are PERFECT. I had two pounds of lobster so I doubled the recipe- it was absolutely great. We had some left over, so today I put the chilled leftovers on lettuce and honestly: best lobster salad I’ve ever had. No need to add ANYTHING. Just brilliant.
Thank you Sonja! I’m glad you enjoyed!
Alan
Recipe ends with melting butter but never tells you what to do with it, although obviously you brush the bread with it before toasting. Oops.
Kathy
Delicious! It was a little too runny so next time I’ll use less mayo and lemon juice.
Maria
Made these tonight for my daughter’s birthday as it’s her favorite meal. This recipe is a 5+++!! Thanks so much for sharing – it’s definitely a keeper!
I’m glad you both enjoyed Maria!
Jenn
OMG YES!!!!! This is brilliant!
Heather V.
AMAZING! I used a combo of frozen langostino lobster tail meat and frozen claw/knuckle meat (both from Wegmans Seafood section!). I am making mini lobster roll sliders for a graduation party. I am serving the lobster meat cold on a toasted Kings Hawaiian slider roll. FIVE STARS!
Sounds great Heather! Glad you enjoyed!
Linda
This was delicious. I skipped the bun and and enjoyed the lobster on a salad. Perfect lunch. Thanks for sharing your recipe.
Thank you Linda! Glad you enjoyed!
Joe
I’ve been making lobster rolls for 20 years (15 as an executive chef) and this recipe nails it.
I’m glad you enjoy it Joe!
Marcia
I’ve never made lobster rolls before, so followed this recipe step-by-step and they were perfect! I used fresh-cooked lobster from the fish market. I found New England style brioche buns (at Trader Joe’s) and after toasting them, I did add a piece of bibb (or butter) lettuce before adding the lobster mixture. The mayonnaise mixture was perfectly lemony and delicious. One small addition, I sprinkled a tiny bit of chopped dill on top for color and flavor. Thank you!
Cj
This review is a long time coming. I make this as written for my special occasions and it is by far better than plain dressed lobster rolls. Works great with shrimp too!
Pete Downing
First try with this unconventional hot buttered lobster role, WITH mayonnaise! I thought, risky, but I had just one serving of lobster meat, so I scaled it down, followed the recipe exactly, and have to say it was fantastic! Never would have thought you could mix the two, butter and mayo, but it turned out great. Highly recommend it and I’ll go big next time for lobster rolls for all!
Hayley
Thanks, Pete, we’re so happy to hear you enjoyed these!
artbyhildy
This was fantastic! We’ve been dreaming of lobster rolls like we enjoyed in Maine a few years ago and this did not disappoint! I followed the recipe except left out the celery (husband doesn’t care for it) and added minced scallions. Added a little dill on top and they were banging!!!
I’m glad you both enjoyed!
Shivanthy Gately
Everyone raved about them! Recipe did fresh lobsters justice. YUM!!
Simon
Followed the recipe exactly and made 4 of the best lobster rolls I have ever had. Used freshly cooked Nova Scotia lobster. Thank you for the recipe and clear directions.
I’m glad you enjoyed it Simon!
Quyen
Thank you for this excellent recipe. I made it for my family tonight and they said mine was the best lobster rolls ever. I used green onion and add chopped Thai red chili pepper so it added a kick to it without changing the excellent flavor.
I’m glad you enjoyed!
Leslie
I’ve been looking for a butter/mayo mix lobster roll recipe with an ingredient list that had some zing. We prepared it with fresh boiled lobster, but still sauteed it in butter to take away the excess water. These lobster rolls were truly delicious, just the right amount of citrus in the background. Those family members who opted for plain old lobster were left drooling. Try this recipe, you won’t be disappointed!
I’m glad they were enjoyed!
Vanessa Hyman
Best lobster roll I’ve ever eaten.
Happy to hear that!
Jeffrey C Larsen
Delicious!!!
Simon Benton
Visiting my daughter in Halifax, Nova Scotia and made these with fresh cooked lobster. Delicious and will be making again very soon
I’m glad you enjoyed Simon!
Jenny
So I don’t have the money for lobster, but I did have a lot of leftover imitation crab from making sushi. I sautéed it in butter and used the dressing from this recipe and it was delicious! My kids devoured it and asked for more.
I’m glad you all enjoyed Jenny!
Cathy Godin
Tried this recipe and was so disappointed…all we could taste was lemon!! What a waste of good lobster. Next time I will cut the lemon juice down to one teaspoon and omit the zest.
Cindy K
My family loved! My husband said “So effing good!”
I’m glad you enjoyed Cindy!
Chris Charles
Better than any lobster roll I have ever had at a restaurant!!! This one is a keeper!!!
Thomas Crutchfield
This was hands down the best lobster roll we have ever made. This recipe is an instant family favorite!
So glad you all enjoyed it!
Julia Amado
I loved this recipe! Thank you!
I live in Brazil, and ingredients may change a bit like the tupe of lobster… But still, it was delicous. I loved the tips and the simplicity and freshness of the flavours. Brought me back to times when I lived in Boston!
Monica
Simple and amazingly delicious! One of the few recipes that I followed exactly and I wouldn’t change a thing.
Heidi
Glad to hear you enjoyed Monica!
Kinki P
Hello, I just tried with frozen lobster meat, really not bad, amazing recipe, yummy and easy to make, will try it next with fresh!
Sabrina
i’d never known that there was a Maine v CT lobster roll difference, I’d always just assumed there was a default Maine version, now then buns are probably a big deal, where to get them, etc. thank you for a really imformative post!
They’re seriously the yummiest lobster rolls, especially with those soft buns!
James krohn
Please leave out the mayo on mine to me mayo and lobster simply don’t go together and I love Hellman’s
Linda
I live in Idaho, lobster is soooo expensive here. I was wondering how langostino would work in this. I love the this recipe and so want to make this. We can get langostino at our local Costco. Thanks for your recipes and beautiful pictures, my mouth is watering.
Scott from NoDak
I live a few states to the east of you where this would be a $20 lunch made at home. Ouch. I have used langistino and shrimp. They aren’t lobster, but they make excellent and economical substitutes.