⏤ The Recipe

Lobster Roll.

There’s something undeniably special about a perfectly madelobster roll recipe. With a warm, buttery bun, tender chunks of lobster, and just the right touch of lemon and mayo, it’s coastal comfort food at its finest. Whether you’re reminiscing about a trip to Maine or simply crav…

Prep

15m

Cook

15m

Total

1h

Serves

2

★★★★★4.67 · 3 reviews

⏤ The Story

There’s something undeniably special about a perfectly madelobster roll recipe. With a warm, buttery bun, tender chunks of lobster, and just the right touch of lemon and mayo, it’s coastal comfort food at its finest. Whether you’re reminiscing about a trip to Maine or simply craving something indulgent, this lobster roll recipe brings the popular seaside flavors to your kitchen.

If you’re familiar with lobster roll recipes, you probably already know that there’s a huge debate as to whether Maine-style or Connecticut-style versions are best. I live in Boston. So, I might be a little biased in thinking that Maine-style rolls are best. However, I enjoy both versions and combine my favorite components of each to make the best lobster roll recipe at home.

Inspired by the lobster rolls I grew up eating in the summer, my version combines chilled lobster meat with just the right amount of mayo, bright lemon, crunchy celery, and fresh chives for a light, refreshing filling. Then, the buttery, toasted split-top buns and a drizzle of nutty brown butter add a warm contrast and indulgent finish. It’s the best of both worlds and makes for my absolute favorite summer meal!

See the recipe card below for the complete ingredients list and instructions.

⏤ The Method

Step by step.

Cook the Lobster

1
Fill a large lobster pot with one inch of water. Add the salt, then set a rack or large steamer basket in the bottom and bring the water to a boil.
2
Add the lobsters, cover with a tight-fitting lid, and return the water to a boil. Once boiling, reduce the heat to a gentle boil, and steam the lobsters until they are bright red, about 10 minutes. The internal temperature of the tail should be 145°F (63°C).
3
Carefully remove the lobsters from the steamer basket, and transfer them to the refrigerator to chill.
4
Once the lobsters are cool to the touch, remove the meat from the shells and cut it into one and a half-inch (four-centimeter) pieces.
5
Add the chopped lobster to a medium-sized mixing bowl along with the mayonnaise, celery, chives, lemon zest and juice, kosher salt, and black pepper. Gently stir to combine, then cover and refrigerate.

Toast the Buns

1
To a medium sized skillet over medium heat, add two tablespoons butter.
2
If not using already leveled split-top buns, use a sharp knife to trim the buns, creating a flat surface on both sides. Discard the extra bread pieces.
3
Once the butter has started to sizzle, place the buns in the skillet, laying them flat on their sides. Cook for two to three minutes or until golden brown. Flip and cook until golden on the other side, another two to three minutes.
4
Remove the buns from the skillet and transfer them to a plate. Evenly divide the lobster mixture between the two buns, then top with chives.

Make Brown Butter

1
In the same skillet the buns were toasted in, add the remaining butter, and melt over medium-low heat, swirling continuously. Cook for one to two minutes, or until the milk solids turn deeply golden brown and smell nutty and toasted.
2
Remove the skillet from the heat, and transfer the butter a small, heat proof bowl.