Lobster Roll Recipe

The lobster roll is New England's crown jewel — sweet, tender lobster barely dressed and piled into a buttery toasted bun. Simple, generous and gloriously indulgent, it is summer in sandwich form.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

460

Ingredients

• 450 g cooked lobster meat, roughly chopped
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 celery stalk, finely diced
• 2 tablespoons chopped fresh chives
• 0.5 teaspoon Dijon mustard
• Salt and black pepper, to taste
• 4 top-split hot dog buns or brioche rolls
• 2 tablespoons unsalted butter, softened
• Lettuce leaves, to serve
• Lemon wedges, to serve

Instructions

1. Combine the mayonnaise, lemon juice, celery, chives and Dijon mustard in a large bowl, and season lightly with salt and pepper.
2. Gently fold in the lobster meat, keeping the chunks intact. Taste and adjust the lemon and seasoning — the dressing should be light, not heavy.
3. Chill the lobster salad for at least 15 minutes so the flavours meld and the mixture firms up slightly.
4. Butter the outside of each bun and toast in a dry pan over medium heat for 2 to 3 minutes per side, until golden and crisp.
5. Line each toasted bun with a lettuce leaf and pile in a generous amount of lobster salad.
6. Serve straight away with lemon wedges and a sprinkle of extra chives on top.

Pro tips

• Use as little dressing as possible — the lobster should be the star, not the mayonnaise.
• A mix of claw and tail meat gives the best texture, with sweet claw meat and firmer tail pieces.
• Top-split buns toast most evenly on their flat sides, but any soft roll works in a pinch.
• Keep the lobster salad cold until the moment you fill the buns, so it stays fresh and firm.

Frequently asked questions