Fresh, buttery, and irresistibly simple—this Lobster Roll Recipe is the ultimate summer sandwich. Sweet chunks of lobster tucked into toasted split‑top buns with a creamy, citrus‑kissed dressing bring the flavors of the Massachusetts coast straight to your table. Best part? It’s ready in under 20 minutes; no oven required.
I first fell in love with lobster rolls at a family reunion in Cape Cod, and since then I’ve perfected the balance of herbs, citrus, and just enough creaminess to let the lobster shine. Whether you’re hosting a cookout or enjoying a lazy porch lunch, this recipe is a crowd‑pleaser that feels both indulgent and effortless.
🌟 Why You’ll Love This Recipe
- Quick & Easy—Ready in less than 20 minutes.
- Beginner‑Friendly – No fancy cooking skills required.
- Balanced Flavors—Creamy, zesty, buttery, and slightly sweet.
- Customizable—works for gluten‑free, dairy‑free, or low‑fat diets.
- Perfect for Gatherings – Makes 4 hearty rolls or 8 sliders.
🛒 Ingredients
- 1 lb cooked lobster meat (claw & knuckle preferred)
- 4 split‑top New England hot dog buns (or brioche/gluten‑free buns)
- ¼ cup mayonnaise (or Greek yogurt for lighter version)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (or whole‑grain mustard)
- 2 tbsp chopped chives or green onions
- 3 tbsp unsalted butter, melted
- Pinch of cayenne pepper or dash of hot sauce (optional)
- Sea salt & black pepper, to taste
- Lettuce leaves (Boston or butter lettuce)
👩🍳 Step‑by‑Step Instructions
- Prep the Lobster—Pat lobster meat dry and cut into 1‑inch chunks.
- Make the Dressing—Whisk mayo, lemon juice, mustard, chives, salt, and cayenne until smooth.
- Combine—Fold lobster gently into dressing until coated.
- Toast the Buns—Brush the inside of the buns with melted butter and toast in a skillet until golden.
- Assemble—Line buns with lettuce, fill with lobster mixture, and garnish with chives and lemon.
- Serve Fresh – Pair with kettle chips, salad, or clam chowder.
🍴 Variations
- Spicy Sriracha—Add 1 tsp of sriracha to the dressing.
- California Style—Mix in avocado and red bell pepper.
- Dairy‑Free – Use vegan mayo and coconut oil for toasting.
- Herb Garden – Swap chives for dill and tarragon.
- Citrus Burst—Add lemon zest and a splash of orange juice.
- Mini Sliders – Use Hawaiian rolls for party‑friendly bites.
🧊 Storage & Make‑Ahead
- Store lobster salad in an airtight container for up to 2 days.
- Keep buns separate at room temperature; toast before serving.
- Do not freeze dressed lobster (mayo separates).
- For picnics, prep salad an hour before serving and assemble on‑site.
❓ FAQs
- Can I use frozen lobster tails? Yes, thaw overnight and pat dry.
- No split‑top buns? Use hot dog buns, lightly hollowed for extra filling.
- Is lobster safe cold? Yes, if cooked and stored under 40°F.
- Lower calorie option? Use Greek yogurt and lettuce wraps.
- Rubbery lobster? Avoid overcooking—steam gently or buy pre‑cooked.
- Can I add other seafood? Shrimp or crab makes a tasty mix‑in.
📊 Nutrition (per roll)
- Calories: 250 kcal
- Protein: 20g
- Fat: 12g
- Carbs: 18g
🏆 Conclusion
This Lobster Roll Recipe is pure New England sunshine in a bun—tender lobster, buttery toasted bread, and a tangy dressing that’s light yet indulgent. Perfect for summer gatherings or a quick coastal‑inspired lunch, it’s a recipe you’ll come back to again and again.
