New England Lobster Roll (Printable)

Sweet lobster meat in a toasted brioche roll with light dressing. Ready in 25 minutes.

# Ingredient List:

→ Lobster

01 - 1 lb cooked lobster meat from claws, knuckles, and tail, cut into bite-sized pieces

→ Dressing

02 - 2-3 tbsp mayonnaise (or 2 oz melted unsalted butter for Connecticut style)
03 - 1 tbsp fresh lemon juice
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped fresh chives or scallions
06 - Salt and freshly ground black pepper to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting)

→ To Serve

09 - Fresh lemon wedges
10 - Chopped fresh parsley (optional)

# How-To Steps:

01 - In a medium bowl, gently fold together lobster meat with mayonnaise (or melted butter), lemon juice, celery if using, and chives. Season generously with salt and pepper, being careful not to break up the lobster chunks.
02 - Heat a skillet over medium heat. Spread softened butter generously on the cut sides of each roll. Place rolls butter-side down in the skillet and toast until golden brown and crispy, approximately 1-2 minutes per side. Watch closely to prevent burning.
03 - Open each toasted roll and pack generously with the lobster mixture, mounding it slightly above the roll's edge for an appealing presentation.
04 - Sprinkle with fresh parsley if desired and serve immediately with lemon wedges on the side. For the best experience, serve while the rolls are still warm and the lobster is at room temperature.

# Expert Advice:

01 -
  • The toasted brioche rolls create this incredible buttery crunch that makes every bite feel like a tiny celebration
  • You get to choose between two completely different personality styles, creamy and cool or warm and buttery
  • It comes together in about 20 minutes but tastes like something you'd drive hours to a coastal town to find
02 -
  • The single biggest mistake I see is overdressing the lobster, it should be lightly coated, not swimming in mayo or butter
  • Toasting the rolls properly is what separates a good lobster roll from a great one, they need to be golden and crisp enough to hold everything together
  • Lobster loses its magic when it's cold from the fridge, let everything sit at room temperature for about 10 minutes before assembling
03 -
  • If you're going with the Connecticut style, keep that melted butter warm so it coats every bite evenly
  • The brioche rolls toast better when they're at room temperature, cold butter makes them tear
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