American
Lobster Roll
A classic New England lobster roll with sweet chilled lobster meat, a light mayonnaise dressing, and a butter-toasted split-top bun. The filling is kept simple so the lobster stays tender and briny.
Ingredients
- Live lobsters, about 1 1/4 lb each2
- Kosher salt2 tbsp, plus more to taste
- Mayonnaise3 tbsp
- Celery, finely diced2 tbsp
- Fresh lemon juice1 tsp
- Chives, finely sliced1 tbsp
- Freshly ground black pepper1/8 tsp
- New England split-top hot dog buns2
- Unsalted butter, softened2 tbsp
- Small lettuce leaves, optional2
Method
- Bring 1 inch of water to a boil in a large pot and season it with 2 tablespoons kosher salt.
- Add the lobsters, cover the pot, and steam until the shells are bright red and the meat is just cooked, about 9 to 11 minutes.
- Transfer the lobsters to a tray and let them cool until they can be handled.
- Crack the claws, knuckles, and tails, remove the meat, and cut it into large bite-size pieces.
- Chill the lobster meat for 10 minutes so the dressing stays cool and light.
- In a bowl, stir together the mayonnaise, celery, lemon juice, chives, black pepper, and a small pinch of salt.
- Fold the chilled lobster meat into the dressing gently, keeping the pieces as whole as possible.
- Spread the outside cut sides of the split-top buns with softened butter.
- Toast the buns in a skillet over medium heat until golden brown on both sides, about 2 minutes per side.
- Line each bun with a lettuce leaf if using, then spoon in the lobster salad and serve immediately.
Common questions
Can I substitute frozen lobster meat for live lobsters in lobster rolls?
Yes. Thaw frozen lobster meat overnight in the refrigerator, then pat it very dry before dressing. Use about 1 to 1 1/4 pounds cooked meat for every two small rolls, and keep the dressing light so it doesn’t taste watery.
How far ahead can I make lobster roll filling?
Make the lobster salad up to 4 hours ahead and keep it refrigerated, covered. For best texture, mix the dressing and lobster shortly before serving, then toast the buns right at the end so they stay crisp.
What are the most common mistakes when making lobster rolls?
Overcooking the lobster, overmixing the meat, and using too much mayonnaise are the biggest mistakes. Also avoid soggy buns by buttering and toasting them well, and don’t skip chilling the meat before dressing it.
How should I store leftover lobster roll filling?
Store leftover lobster salad in an airtight container in the refrigerator for up to 1 day. Keep the filling separate from the buns. Do not freeze the dressed salad, since the mayonnaise and lobster texture will suffer.
What should I serve with lobster rolls?
Serve lobster rolls with potato chips, coleslaw, corn on the cob, pickles, or a simple green salad. Lemon wedges are a good finishing touch. Keep sides light so the lobster stays the focus.