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Classic New England Lobster Roll

To me lobster rolls are the epitome of summer. I think of hot summer days, the humidity hanging heavy in the air, and time spent lounging by the pool at my family’s house in New Jersey, only moving from my lounge chair to venture briefly between the pool-yard and the air-conditioned house. 
Course Sandwich
Cuisine American
Keyword lemon, lobster, maine, mayo, New England, shellfish
Prep Time 20 minutes
Cook Time 0 minutes
Servings 4
Calories 350kcal


  • 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 sliced New England style rolls
  • ¼ teaspoon paprika
  • Lemon wedges, for serving


  • 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. Garnish with a pinch of paprika and serve with lemon wedges on the side.


Calories: 350kcal | Carbohydrates: 20g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 769mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg