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New England Style Lobster Roll
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Lobster rolls are the epitome of summer. Whenever we buy lobsters, we always get a few extra, because leftover lobster from a New England lobster boil means one thing: lobster rolls the next day. My dad has been making New England style lobster rolls for as long as I can remember, and his version still beats any restaurant’s in my book. He keeps it classic – adding just enough mayo to add a creamy texture without overpowering the delicate, sweet lobster-meat, minimal fillers and seasoning the lobster meat with just salt, pepper, and a pinch of cayenne. It’s all tucked into a buttery, toasted top-split roll – simple, indulgent, and exactly how a lobster roll should be.
New England vs. Connecticut Lobster Roll
- New England style lobster roll = chilled lobster salad made with mayonnaise.
- Connecticut style lobster roll = warm chunks of lobster with drawn butter.
What’s in a New England lobster roll?
This lobster salad is made with:
- Maine lobster meat
- Mayonnaise
- Celery
- Onion
- Lemon juice
- Seasonings
Cooking with Lobsters
Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June. During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them so that I can just pick them up. But if you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat.
If using fresh lobsters, buy them as close to the time you plan on cooking them as possible. They can be purchased a day beforehand and kept in the refrigerator, wrapped in damp paper towels or newspaper to ensure they remain alive until just before cooking.
Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets.
How to cook whole lobster
Bring a large pot of salted boiling water to a rolling boil. Add the lobsters and cover the pot then lower heat to low. Cook (working in batches if needed depending on the size of the pot), until the lobsters are bright red, about 10 to 12 minutes for a 1½ pound lobster.
Pro tip
Buy top-split buns when you find them (depending on location they can be difficult to find), then freeze them! They toast up beautifully from frozen and you’ll always be ready for a lobster roll emergency. For a fancier twist – use brioche top-split rolls.
How to Make New England-Style Lobster Rolls (Step-by-step)
In a large mixing bowl combine the lobster meat, mayonnaise, celery, onion, lemon juice and cayenne. Season to taste with salt and pepper.
Chill the lobster salad in the refrigerator for at least 20 minutes to an hour.
Heat a large sauté pan over medium heat, add the butter and allow to melt. Add the rolls and toast until golden brown on both sides, about 2 minutes each side. Remove and set aside on a platter.
Fill each roll with about ½ cup of the lobster salad (more if you’re feeling generous). Serve with lemon wedges on the side.
Swaps and Substitutions
- If you can’t find New England style top-split buns, you can use hot dog buns and carefully slice about 1/4″ off each side so they lay flat when toasted in a skillet.
- If you don’t enjoy mayonnaise, simply pour drawn butter over the lobster meat for a Connecticut style roll.
- While I chop up all the fresh lobster meat the claws can be saved or left whole as an impressive garnish for the rolls.
How to Prep Lobster Rolls Ahead
The lobster salad can be made 1 day in advance. Butter and toast the rolls then fill them just before serving.
FAQ – Frequently Asked Questions
A New England style lobster roll is served with chilled lobster salad made with a mayonnaise base while a Connecticut style lobster roll is served with warm chunks of lobster drizzled with melted butter.
Fresh, cooked Maine lobster is the gold standard – using claw, knuckle, and tail meat. You can boil, steam, or grill whole lobsters, or buy pre-cooked meat if you’re short on time.
About 4 to 5 ounces of lobster meat per roll is standard. This usually means one 1¼ to 1½ pound lobster per sandwich.
Yes! The lobster mixture can be made up to a day in advance. Store it in the fridge and assemble just before serving for the best texture.
Serve with potato chips, coleslaw, pickles, grilled corn, even New England clam chowder or creamy lobster bisque.
A top-split New England–style hot dog bun is traditional. The flat sides toast up beautifully in butter and hold the filling well. If you can’t find them I recommend getting hot dog rolls and carefully trimming off the sides.
Other Recipes to Try
If you enjoy this lobster roll recipe, I recommend checking out some of these:
Some of my Favorite Lobster Rolls Recommendations (from Restaurants!)
- Saltie Girl – Boston, MA
- The Clam Bar – Montauk, NY
- LUNCH aka The Lobster Roll – Montauk, NY
- The Clam Shack – Kennebunkport, ME
- Eventide – Portland, ME
- The Landing – Clinton, CT
- Ford’s Lobster – Noank, CT
Classic New England Lobster Roll
Rate this Recipe
Ingredients:
- 1 pound cooked lobster meat, chopped
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- 3 tablespoons finely diced yellow onion
- 2 tablespoons freshly squeezed lemon juice
- Pinch cayenne pepper
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 4 top-split New England-style brioche rolls
- Lemon wedges, for serving
Instructions:
- In a large mixing bowl combine the lobster meat, mayonnaise, celery, onion, lemon juice and cayenne. Season to taste with salt and pepper.
- Chill the lobster salad in the refrigerator for at least 20 minutes to an hour.
- Heat a large sauté pan over medium heat, add the butter and allow to melt. Add the rolls and toast until golden brown on both sides, about 2 minutes each side. Remove and set aside on a platter.
- Fill each roll with about ½ cup of the lobster salad. Serve with lemon wedges on the side.
Notes:
Nutrition:
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I am obsessed with this recipe. The hardest part about it was hiding the lobster from my family so they won’t eat it before I could make it into Lobster rolls! I love the simpleness of the recipe. Sometimes people try to get too fancy and use too many spices. This is perfect and I love the top split rolls toasted to perfection!
Always hard to not eat the lobster meat while you’re cooking!
We made these lobster rolls for Memorial Day weekend and they were amazing! The diced celery gave it a little crunch that I loved. All the flavors together made it so fresh and the toasted top split rolls were the perfect combination with the lobster. I can’t wait to make these again!
Always a favorite!!
This recipe is a true celebration of New Englands culinary heritage. The simplicity and elegance of the lobster salad, combined with the buttery toasted top split rolls, make for a delightful dish. If you are ever in New York City and craving Mediterranean inspired flavors with a warm ambiance, check out 19 Cleveland in Nolita. Its a perfect spot to enjoy a vibrant dining experience https://19cleveland.com