My recipe for Lobster Rolls stars tender chunks of chilled lobster meat tossed with lemon juice, crunchy celery and sliced scallions. Pile it all atop a toasted bun that’s been brushed with garlic butter and tell me if that’s not the best lobster roll ever to cross your lips! Best of all, they’ll be on your table in 20 minutes or less.
Table of Contents
I can think of no better dish that captures the true taste and tone of summer than a lobster roll. There are as many varieties of lobster rolls as there are claims to the “best-ever lobster roll” fame, so it ultimately comes down to your personal preferences for seafood sandwiches.
Mayo or no mayo? Celery or celery salt? Chives or scallions? The customizations are endless, but if you were to ask me, I’d aim for the biggest, freshest flavor possible by going mayo-less. Yep. The girl who usually lets her high-fat flag fly (see my all-time fave cheesy garlic bread or cheesy onion dip) has chosen to ditch the creamy condiment in favor of simple citrus.
Why You’ll Love this Recipe
- Made without mayonnaise.
- Stars the best garlic butter buns.
- Takes 20 minutes or less to whip up.
- The simplicity of the recipe ensures that anyone can create this restaurant-worthy dish from the comfort of their kitchen.
- Cooked lobster meat: To create the best lobster rolls, it’s crucial to start with high-quality lobster meat. If you have access to live lobsters, consider cooking them yourself. If live lobsters are not readily available, you can purchase pre-cooked lobster meat from seafood markets or use frozen lobster meat.
- Lemon juice: Fresh lemon juice adds a refreshing citrus note that enhances the overall flavor and brightens the dish. If you don’t have lemons on hand, you can use bottled lemon juice. However, fresh lemon juice is always preferred for its vibrant taste.
- Celery: Celery provides a pleasant crunch and a mild, refreshing flavor to the lobster rolls.
- Scallions: Scallions, also known as green onions, lend a mild onion flavor to the rolls. If you don’t have them on hand, you can replace them with finely chopped red or white onions or chives.
- Butter: Unsalted butter serves as the base for the garlic butter that will be spread on the buns.
- Garlic: Minced garlic cloves bring a robust and aromatic flavor to the butter that will be spread onto the buns.
- Buns: Split-top buns are a classic choice for lobster rolls. They’re soft, slightly sweet and have a split top that makes them perfect for stuffing with fillings. They may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe’s.
See the recipe card for full information on ingredients and quantities.
- Make the filling. In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
- Make the garlic butter. Melt the butter and minced garlic in a small saucepan over low heat.
- Toast the buns. Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown.
- Assemble the rolls. Divide the lobster mixture into the toasted buns and serve immediately.
Kelly’s Note: Instead of toasting the buns in a saucepan, grill them over a low flame to add a smoky char.
- Cooking Your Lobster: This recipe works well regardless of how you cook your lobster, so bring a pot of water to a boil, fire up the grill or preheat the oven – they’re all great options!
- Toast the Buns Just Right: Achieving the perfect lobster roll experience requires toasting the buns just right. To ensure a crispy and golden exterior, make sure that the buttered side of the buns makes direct contact with the heat source, whether you’re using a griddle or skillet. Be sure to watch them closely to prevent burning.
- Serve Immediately: Lobster rolls are best enjoyed fresh and immediately after assembly. If preparing in advance, keep the lobster meat mixture and toasted buns separate until just before serving to maintain optimal freshness.
From sweet potato fries to a classic wedge salad, there are plenty of side dishes to serve alongside this iconic seafood sandwich. Here are some delicious options to consider:
Frequently Asked Questions
Lobster rolls can be served either warm or cold, depending on personal preference and regional traditions. Some people prefer them chilled with mayonnaise, while others prefer them warm with melted butter. Ultimately, it comes down to individual taste.
There are two primary varieties of lobster rolls: the New England-style, featuring cold lobster salad with mayonnaise in a toasted split-top bun, and the Connecticut-style, highlighting warm lobster meat drenched in melted butter in a toasted roll.
The best bun for a lobster roll is typically a soft, split-top bun. Split-top buns have a convenient opening on the top, making them perfect for holding the filling. However, if split-top buns are not available, regular hot dog buns can serve as a substitute.
Toasting the outside of the bun creates a deliciously crisp and slightly buttery exterior, while the inside remains soft and pillowy.
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Ingredients
- 4 cups cooked lobster meat, roughly chopped
- 1 Tablespoon fresh lemon juice
- 1/4 cup chopped celery
- 1/4 cup chopped scallions
- 1/2 teaspoon salt
- 4 Tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 split-top buns (See Kelly’s Notes)
Instructions
- In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
- Melt the butter and minced garlic in a small saucepan over low heat.
- Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly’s Notes.)
- Divide the lobster mixture into the toasted buns and serve immediately.
Kelly’s Notes
- Split-top buns may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe’s.
- This recipe works well regardless of how you cook your lobster, so bring a pot of water to a boil, fire up the grill or preheat the oven – they’re all great options!
- Achieving the perfect lobster roll experience requires toasting the buns just right. To ensure a crispy and golden exterior, make sure that the buttered side of the buns makes direct contact with the heat source, whether you’re using a griddle or skillet. Be sure to watch them closely to prevent burning.
- You can also grill the buns over a low flame to add a smoky char.
- Lobster rolls are best enjoyed fresh and immediately after assembly. If preparing in advance, keep the lobster meat mixture and toasted buns separate until just before serving to maintain optimal freshness.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Can you use crab meat in place of lobster meat please let me know Would like to try with crab meat Thankyou.
Sure!
My husband loved this. I am allergic to shellfish, so had to take his word for it.
I’m sorry you weren’t able to enjoy the lobster rolls, Bonnie, but I’m so glad your husband was able to! :)
Fast and fresh, no mayo needed. Thank you!
You are so welcome, Mary! I’m glad you enjoyed the recipe!
These are definitely going on my summer bucket list! Thanks for the recipe!
I love lobster rolls and with no mayo, well that just makes them perfect! Thanks for sharing!
Finally, lobster rolls without mayo. Can’t wait to try these.
Woohoo! Glad to find another no mayo lobster roll fan :)
Love that you did not use mayo. I just love the simplicity of seafood….just the taste of the sea.
I LOVE Lobster Rolls. They are just amazing. King’s Hawaiian has Split Top Rolls too – they would work perfectly!
These look so good! I wish I could reach into the screen and grab one. Love how simply you seasoned the lobster, too.
Seriously. Those looks amazing!
These look beautiful!!! Gorgeous photos.
There is no better summer food – those look amazing!
I’m totally dying over these!!! Have to make these soon!! Glad that I can use cooked lobster. woohoo!
these rock! Off to pin this!
Do you buy your lobster precooked? I always get a little hesitant to cook lobster since it’s not cheap and easily overcooked.
Hi Katie! So funny you should ask… I usually get my cooked lobster meat from The Lobster Place in NYC, which has a super high quality selection. I wasn’t able to make the trek there when I was developing this recipe, so I spoke with the man at the fish department of my local Whole Foods to see what my best options were. He introduced me to the single brand of frozen lobster meat that they carry — it’s called Craig’s All Natural Lobster Meat — and I was really impressed with the quality and freshness. I’d definitely recommend giving it a try. It’s a bit pricey, but you get what you pay for!
You are so right! Nothing says summer like a good lobster roll and this one here looks absolutely perfect!
oh man, Kelly these look so delicious! i treat myself to a lobster roll every once in a while when the lobster roll truck is nearby at work. so delicious, but these look even better!
Kelly, these look amazing! I have a serious craving for lobster now, never tried making it but now I feel like I have to!
I’m headed to Boston next week so I have lobster roll on the brain. This looks so delicious and easy. Maybe after I get back, these will help me get my fix!
I have been thinking about these all morning Kelly! I’ll be on the lookout for lobster, I must have these soon! The bread looks amazing too, glad to know you found it at TJ’s!
Gorgeous! These looks so delicious. And I love that you don’t use mayo – I hate it, and so many lobster rolls use it. This looks fabulous, can’t wait to try.
I actually have a few lobster tails that I need to use! This would be perfect!
Oh, man! I’ve been wanting to make lobster rolls FU-EVAH. We’re on the same page today with lobster!
Looks freaking pimp.
i have never had a lobster roll. this makes me sad to even admit that.