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Our Lobster Roll recipe has all the elements of the best Lobster roll, warmed in butter, tossed in a light sauce and served on a toasted bun. The best part is it's ready to eat in only 15 minutes!
What Makes My Lobster Roll Special Is It's the Best of Both Coasts
This is hands-down my favorite lobster roll recipe, and once you try it, I think it'll be yours too! I really love both a classic Maine lobster roll (cold, with a creamy mayo dressing) and a Connecticut lobster roll (warm, dunked in butter), so I did what any reasonable person would do and I combined the best of both worlds. The result is buttery, tender lobster tossed in a light, lemony sauce, piled high on a perfectly toasted bun, and it is absolutely restaurant-worthy.
It feels gourmet but is such an easy lobster roll that comes together in just 15 minutes.
What Type of Lobster for Lobster Rolls: Choose fresh or frozen claw, arm or knuckle meat for lobster rolls (about 1/4lb of lobster meat per bun/person). Alternatively, you can purchase a whole lobster–many seafood counters will steam the live lobster for you, and may even remove the meat.
Don't miss my other seafood recipes, like Tuna Melt, Crab Cakes, Salmon Tacos, Lox Bagel, and Fish and Chips!
How to make Lobster Rolls:
Make Sauce: Stir celery, mayo, lemon zest and juice, chives, hot sauce, salt, and pepper in a mixing bowl. Set aside.
Warm Lobster: Drain and pat lobster dry. Cut meat into chunky pieces. Melt butter in a skillet over medium heat. Add lobster to pan and toss to coat. Cook until just warmed, about 2 minutes. Remember, this lobster is already cooked, we are just warming it. Spoon meat out of the butter, letting the excess drip off, and into the bowl of dressing. Toss gently to coat.
Toast Buns: Wipe skillet clean then melt butter over medium heat. Dip buns in melted butter on both of the flat sides. Toast in hot pan until golden on both sides.
Serve: First, open buns and place lettuce leaf inside (optional), then place ¼ of the lobster mixture inside. Sprinkle with fresh chives and serve immediately! I like to serve it with a side of potato chips, veggies, or fruit.
Lobster Roll
Equipment
Ingredients
- 1 lb cooked lobster meat, (or meat from 2 or 3 medium size lobsters)
- 2-3 Tablespoons mayonnaise
- 1 celery rib, finely diced, optional
- ½ teaspoon lemon zest
- ½ Tablespoon lemon juice
- 1 Tablespoon chives
- 1 dash hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 New England-style split top buns*, or top sliced hot dog buns or hoagies
- lettuce leaves, , optional, for serving
Instructions
- Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces1 lb cooked lobster meat
- Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.2-3 Tablespoons mayonnaise, 1 celery rib, ½ teaspoon lemon zest, ½ Tablespoon lemon juice, 1 Tablespoon chives, 1 dash hot sauce, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it's already cooked, so we're just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.4 tablespoons butter
- Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.4 New England-style split top buns*
- Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.lettuce leaves
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2022. Updated July 2026.
Nice light touch. Not overwhelming or fatty
Amazing recipe, I tried this for my summer picnic with my partner and it was just perfect! I was a little nervous to make this as it was my first time cooking lobster, so I steamed the tails for 15 minutes. Then also added some extra jalapenos and dried paprika and cayenne powder to the mayo mix. Thank you for this deliciousness! 🙂 Will certainly make again and recommend to others.
This recipe was incredible. Love the combination of butter and mayo – usually recipes are one or the other. SO delicious
I skipped the warming of the lobster in butter and salt for dietary reasons and it came out great.
This was amazing! I frequent a local lobster roll shop.. but it is getting pricey. I just bought some lobster at the grocery store and followed this recipe. Didn’t even think I needed a recipe but glad I did! This is my new favorite!! I am obsessed!! Never had both Mayo and butter. Game changer! Thank you so much!
Awesome recipe I had some leftover lobsters 🦞. Made lobster rolls. Tails I used in lobster Mac and cheese.
Why does everything NEED mayonnaise in it…there r alot of us that cannot tolerate it..or maybe just dont like it??? I NOW cannot get this (used to be with just butter), burgers, fries or most any dips without mayo added…why? The old recipes didn’t have it? According to my husband, it tastes worse why?
Sandy, mayonnaise tastes good. If you can’t tolerate it, why not just use a substitute instead of complaining on the comments of a recipe site.
Great recipe! My bf was having a bad day and his attitude shifted after making these! Love the hot sauce in it.
Blimey! I never thought lobster rolls required a recipe. I like this one though. The Tarragon suggestion was an excellent addition. I added pineapple chunks and kept off the mayo. So good…
These were SO easy and absolutely spot on!!