Get my tips on how to make the best mouthwatering New England lobster rolls at home. A delicious blend of succulent lobster meat, creamy dressing and buttery rolls, this coastal delight is the quintessential summer dish!
I've always been a huge fan of lobster rolls. When we lived in New York City, my husband Pete and I used to go to the annual Lobster Roll Rumble where the best seafood restaurants would compete for the title of the very best lobster roll recipe.
There was always a friendly rivalry about which type of lobster roll would take home the trophy. Would it be the Maine-style lobster roll, which its mayo-infused goodness? Or would the Connecticut-style lobster roll, showcasing the simple elegance of warm buttery lobster reign supreme?
Whether you find yourself fiercely loyal to one style or embrace both with open arms, there's one undeniable truth- you can't go wrong with a New England Lobster Roll!
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Lobster Rolls- a New England Staple
A staple on the menus of New England clam shacks and roadside stands, the lobster roll is a quintessential coastal delicacy.
Today I'm sharing my tips and tricks on how to make the best Maine lobster rolls at home. This New England classic is a great way to incorporate more nutritious seafood into your diet.
Whether you're hosting a summer beach gathering, a festive brunch, or a casual family dinner, these New England-style rolls will add a touch of coastal elegance to any meal.
I make these delicious lobster rolls with chunks of fresh lobster meat tossed with a light coating of lemony mayonnaise, and some finely chopped celery for a delightful crunch. And of course, it's all served up on a warm, toasted, buttery roll. The only other thing you'll need is an ice cold beer to wash it down!
Maine vs Connecticut-Style Lobster Rolls
Lobster rolls are a New England classic, and for good reason. A classic lobster roll is a thing of beauty. Made with a few simple ingredients, it's all about letting the lobster shine.
When it comes to authentic New England Lobster Rolls, there are two variations that vie for the spotlight: Maine-style and Connecticut-style. Each one has its own distinct characteristics, and its own set of loyal fans.
- Maine-style lobster rolls are the more widely recognized version. They feature chilled lobster meat tossed in a creamy dressing made with a little mayonnaise and a touch of lemon juice. It's all served in a buttery, toasted roll. A bit of celery, chives, scallions or lettuce are sometimes added for crunch. Sometimes other herbs and seasonings are added to the sandwich like Old Bay seasoning or tarragon, but this is not traditional. In general, less is more when it comes to lobster rolls!
- Connecticut-style lobster rolls, on the other hand, take a more minimalist approach. In this version, the lobster meat is simply warmed in butter and served on a lightly toasted, buttery bun. It may be dressed with a little salt, pepper, and lemon juice but that's it! The simplicity of this style allows the tender lobster to take center stage, complemented by the rich, buttery goodness.
Which one is better? That's the million dollar question! Whether you prefer your lobster rolls served warm with drawn butter or chilled with mayo, you really can't go wrong!
Why You'll Love This Dish
- So tasty- made with sweet lobster, creamy dressing on toasted buttered rolls, these New England-style lobster rolls are so good!
- Simplicity perfected- made with a handful of simple ingredients so that the lobster can shine
- Versatile elegance- this New England style roll is equally suitable for special occasions or casual family dinners
Ingredients
Ingredient Notes and Substitutions:
- Lobster- you can save time and buy cooked lobster from the fresh seafood counter at the grocery store. These days you can also find premium frozen lobster meat, which is especially useful if you're not going to be making the lobster rolls right away. Big pieces of claw and knuckle meat are traditionally used in lobster rolls. You can also use lobster tail meat but it's more expensive and has a firmer, snappier texture. You can also purchase a whole lobster, steam it, and use all of the meat.
- Buns- the best lobster rolls are served on a traditional split-top bun (also called top-sliced) that's brushed with butter and toasted in a skillet. You can find split-top buns online or you can substitute regular hot dog buns. The closest would be Pepperidge Farm top-sliced buns (but they are not flat on the sides). If you can't find good rolls, you can also use brioche buns or round rolls- they taste great with the lobster.
- Mayonnaise- use just a little bit of mayo so that the lobster meat shines; you can use store-bought mayo or make homemade mayo to take this dish over the top (see "How To Make Homemade Mayonnaise" section below)
- Celery- I like to add some finely diced celery for a little crunch but you can leave it out if you're a purist.
- Chives- add color and a little bite; you can substitute scallions
- Butter (not pictured)- for toasting the rollls
How To Make New England Lobster Rolls Step-By-Step
See recipe card below for full recipe details.
- Step 1- Dice the cooked lobster meat into big pieces.
- Step 2- Mix the mayonnaise and lemon juice together in a bowl. If making homemade mayonnaise, follow instructions in section "How To Make Homemade Mayonnaise" below.
- Step 3- Mix the lobster with mayonnaise, adding just enough mayo to coat the lobster and hold it together. Gently stir in the celery and chives. Season with a pinch of salt and black pepper.
- Step 4- Add butter to a frying pan over medium heat. Toast the buns on each side until golden brown. Spoon generous amounts of the lobster mixture into the hot, toasted rolls. Serve immediately with a cold beer or lemonade on the side!
How To Make Homemade Mayonnaise
If you really want to take these lobster rolls to the next level, you can make your own mayonnaise. Once you know the technique, mayonnaise is not hard to make and the flavor and texture just can't be rivaled by the store-bought variety. In culinary school, making a good mayonnaise was actually part of our practical exams!
Mayonnaise is simply an emulsion of egg yolk and oil with a bit of acid added to it, usually vinegar or lemon juice. You can add other flavorings like Dijon mustard, fresh herbs and dried spices to suit your taste.
With any mayonnaise, the most important thing is to make sure you add the oil very slowly in the beginning, drop by drop while whisking constantly. If you don’t do this carefully, your mayonnaise will break. If you're pressed for time, you can make mayonnaise in a blender.
- You'll need oil, an egg yolk, dijon mustard, lemon juice, and chives (optional).
- First, whisk the egg yolk, mustard, lemon juice, and salt together in a bowl.
- While constantly whisking the egg mixture, slowly pour in the oil, drop by drop, until an emulsion forms. Continue to whisk as you slowly pour the oil into the bowl in a thin stream. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store-bought mayonnaise.
- Taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
Chef's Top Tips
- The best type of lobster meat to use for these New England lobster rolls is fresh claw and knuckle meat. They have a sweet flavor, red color, and tender texture. You can also use lobster tail meat but it's more expensive and has a firmer, snappier texture.
- You can buy cooked lobster from the fresh seafood counter at the grocery store or buy premium frozen lobster meat online. You can also buy a whole lobster and cook it yourself.
- The classic bread used for lobster rolls is a split-top bun (also called top sliced), which is sliced down the top rather than the side. It has straight-up, white sides (rather than having a brown crust on the sides), which are perfect for coating in butter and toasting in a skillet. You can find split-top buns online. If you can't get them, you can substitute regular hot dog buns (the closest substitute would be Pepperidge Farm split-top buns) or you can use brioche buns or round rolls.
- Add just enough mayonnaise to lightly coat the lobster meat. You don't want to drown the lobster in too much mayo and end up with a soggy lobster roll!
- Keep it simple! A classic lobster roll is simple and let's the lobster shine. Don't overwhelm the delicate lobster by adding too many seasonings or additional ingredients.
- Serve the lobster roll immediately while the bun is hot and toasty. Wash it down with a cold beer or lemonade!
Side Dishes For Lobster Rolls
There are many options for side dishes that will complement the flavor of the lobster rolls nicely. The best sides will enhance the lobster while offering some contrast in flavor and texture.
Here are some great side dishes to serve with these New England lobster rolls:
- Potato chips
- Coleslaw
- French fries, sweet potato fries, or zucchini fries
- Cold salads like macaroni salad or potato salad
- Vegetables like corn ribs, corn on the cob or zucchini
- A green salad or cucumber salad
- Whole grain salads like quinoa salad or farro salad
- Roasted vegetables or grilled vegetables
- Baked beans
- Macaroni and cheese or cauliflower mac and cheese
- Roasted or air fried potatoes or mashed potatoes
- Baked potato or baked sweet potato
- Soup like clam chowder or corn chowder
Recipe FAQs
That's a million dollar question! It's a matter of personal preference- both styles have their own unique charm and distinct flavors. Some may prefer the creamy, tangy goodness of Maine-style rolls, while others may enjoy the buttery simplicity of Connecticut-style rolls.
Big pieces of claw and knuckle meat are traditionally used in lobster rolls. They are bright red in color, already portioned into big chunks, and are more tender than tail meat. You can also use lobster tail meat but it's more expensive and has a firmer, snappier texture.
The classic bread used in a lobster roll is a split-top bun (also called top sliced), which is sliced down the top instead of the side. It has straight-up, white sides (rather than having a brown crust on the sides), which are perfect for coating in butter and toasting in a skillet.
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Recipe
New England Lobster Rolls
Ingredients
Lobster Rolls
- 2 cups cooked, diced lobster meat
- ¼ cup mayonnaise (or homemade lemon chive mayonnaise- see below)
- 1 teaspoon fresh lemon juice (leave out if making lemon chive mayonnaise)
- 3 tablespoons finely chopped celery
- 2 teaspoons chopped chives
- Kosher salt and black pepper
- 4 split-top hot dog buns
- 2 tablespoons butter
Lemon Chive Mayonnaise
- 1 egg yolk, at room temperature
- 1 teaspoon dijon mustard
- 1 ½ teaspoons fresh lemon juice
- ⅛ teaspoon kosher salt
- 6 ounces canola or other neutral-flavored oil
- 2 ounces extra virgin olive oil
- 1 teaspoon water, at room temperature
- 2 teaspoons chopped chives
Instructions
- Dice the cooked lobster meat into big pieces. Mix the mayonnaise and lemon juice together in a bowl. If making homemade mayonnaise, follow instructions for Lemon Chive Mayonnaise below.
- Mix the lobster with mayonnaise, adding just enough mayo to coat the lobster and hold it together. Gently stir in the celery and chives. Season with a pinch of salt and black pepper.
- To toast the buns, heat a large skillet over medium heat and add the butter. When butter is melted, add the buns and brown for 30 seconds to a minute on each side until golden brown.
- Spoon generous amounts of the lobster mixture into the toasted buns. Serve immediately with a cold beer or lemonade on the side!
Lemon Chive Mayonnaise
- To make the mayonnaise, place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together.
- Mix the canola and olive oils together in a measuring cup.
- While constantly whisking the egg mixture in the bowl, slowly pour in the oil, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store-bought mayonnaise.
- At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
Notes
- The best type of lobster meat to use for these New England lobster rolls is claw and knuckle meat. They have a nice red color, are already portioned into chunks, and are more tender than tail meat. You can also use lobster tail meat but it's more expensive and has a firmer, snappier texture.
- You can buy cooked lobster from the fresh seafood counter at the grocery store or buy premium frozen lobster meat online. You can also buy a whole lobster and cook it yourself.
- The classic bread used for lobster rolls is a split-top bun (also called top sliced), which is sliced down the top rather than the side. It has straight-up, white sides (rather than having a brown crust on the sides), which are perfect for coating in butter and toasting in a skillet. You can find split-top buns online. If you can't get them, you can substitute regular hot dog buns (the closest substitute would be Pepperidge Farm split-top buns) or you can use brioche buns or round rolls.
- Add just enough mayonnaise to lightly coat the lobster meat. You don't want to drown the lobster in too much mayo and end up with a soggy lobster roll!
- Serve the lobster roll immediately while the bun is hot and toasty. Wash it down with a cold beer or lemonade!
url says
Just the recipe I was looking for. I have some left over lobster tail meat from dinner and was looking for a lobster roll recipe. I will take the minimalistic approach and try the Connecticut recipe even though I prefer the New England style Lobster roll.
Thank you Sonali.
Dr. Sonali Ruder says
Great! I hope you love the dish!
Sharmila Amico says
Delish!
Dr. Sonali Ruder says
So happy you like the dish!
Url says
I love your recipe, especially the lemon chive mayonnaise.
Thanks for your delicious recipe!!
Dr. Sonali Ruder says
Thanks for stopping by!