Maine Lobster Roll Recipe
While using the whole lobster will give you the best lobster rolls, you can also use lobster tails. I made sure to include instructions on how to use lobster tails as well.

When making lobster rolls, it’s VERY important to learn how to cook and break down a whole lobster and get the most meat out of it. It’s not the cheapest protein, so you really want to make sure you get your money’s worth. That is why I’ve included plenty of tips and tricks on how make the best lobster roll and get the most out of a lobster, both tail and claw meat.
But, I also completely understand that not all of us have access to the whole lobster. While it’s important in lobster rolls, you can always make them delicious with lobster tails. Tails are much more widely available at stores and way cheaper. (Using lobster tails will give you results closer to a shrimp roll with texture and taste, but it will still be very tasty!)
Tips To Cook and Take Apart a Lobster
- Put it to sleep in a freezer – right before cooking put the lobster into the freezer for about 20-30 minutes. This will essentially put the lobster to sleep before cooking.
- Season your water! Season with about 2 TBSP of coarse salt and 1 TBSP of whole peppercorns. Seasoning water will flavor the lobster meat while it’s cooking.
- Use long metal tongs to submerge the lobster all the way under boiling water.
- Cover with a lid but leave a crack to let the steam escape.
- You will need to let the lobster cool down until you’re able to handle it!
- Twist off the tail and both claws and rinse the tail quickly with cold water. (It’s not pleasant to see the content of it’s stomach, but you can simply rinse it off. No harm!)
- Using kitchen shears, cut the tail shell all the way down. Put some muscle into it to crack the bottom of the tail, pull it apart, and take out all the meat.
- Use lobster crackers to crack the tough shell of the knuckles and claws. HOT TIP: some kitchen sheers also have crackers in the middle. I’ve use it, it works!
- Carefully go through the meat to make sure there are no pieces of shells leftover.
How Long to Cook a Whole Lobster?
- As an average time, lobster takes about 10 minutes per pound to cook. However, don’t exceed 25 minutes for 3-5 lb. lobsters! If cooking several lobsters at a time, don’t use the combined weight, but the weight of the biggest lobster.
- 1 to 1 1/4 lb. lobster – cook for 10-12 minutes
- 1 1/2 to 2 lb. lobster – cook for 15-18 minutes
- 2 1/2 to 5 lb. lobster – cook for 20-25 minutes.
Making Lobster Salad For The Lobster Rolls
- Chop up the meat – Once you have your cooked lobster meat, chop it up into small pieces and place it in a mixing bowl.
- Make the mayo mixture – Squeeze in lemon juice, add mayonnaise, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside.
- Butter the buns – Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well.
- Broil the buns – Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place them too close to the broiler so the buns don’t burn.
- Assemble the rolls – Divide the creamy lobster salad evenly among the warm rolls. Serve immediately.
How To Use Lobster Tails to Make Lobster Rolls
- If the whole lobster is not available, get lobster tails that are frozen or fresh in the seafood department. If using frozen lobster tails, make sure to thaw them first.
- Cook lobster tails in seasoned boiling water for 6-8 minutes, depending on the size.
- Use 4-5 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.
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Lobster Roll Recipe
Ingredients
- 1 3/4 lb whole lobster (can use 4 lobster tails or 1 lb lobster meat)
- 1 tbsp fresh squeezed lemon juice
- 2 tbsp mayonnaise
- 1 tbsp diced chives
- 1/2 tbsp minced parsley
- 2 tbsp diced celery
- salt
- fresh cracked black pepper
- 2 hot dog buns
- 1 tbsp salted butter melted
Instructions
Cooking The Lobster:
- Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
- Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red.
- Take lobster out using metal tongues that are preferable coated with silicone. Cooked lobster is slippery.
Take Out Lobster Meat:
- Twist off the tail. You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water.
- Twist off both claws at the sides of the body.
- Separate the claw from the knuckle by twisting it off.
- Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat.
- Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover.
Making Lobster Rolls
- Chop lobster meat into small pieces and place it into a mixing bowl.
- Squeeze in lemon juice, add mayonnaise, diced celery, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside.
- Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well.
- Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
- Divide lobster salad evenly among the warm rolls.
Video
Notes
- Using Lobster Tails Meat: If the whole lobster is not available, get lobster tails that are frozen or fresh in the seafood department. If using frozen lobster tails, make sure to thaw them first. Cook lobster tails in seasoned boiling water for 6-8 minutes, depending on the size. Use 4-5 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.
- Storing: you can prepare the lobster salad ahead of time and store it in the refrigerator, in an air-tight food storage container. Store it for up to 2 days and make the rolls any time you want. You can also make extra lobster salad and have some right away and store leftover in the refrigerator for up to 2 days.
Nutrition
Storing Instructions
- Make Ahead: you can prepare the lobster salad ahead of time and store it in the refrigerator, in an air-tight food storage container. Store it for up to 2 days and make the rolls any time you want.
- Leftovers: You can also make extra lobster salad and have some right away and store leftovers in the refrigerator for up to 2 days. Make sure to use a food storage container with an air-tight lid.
More Lobster Recipes to Try
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This was simple and absolutely delicious 😋
Thanks, Kristina! Glad you liked it!
Looks so delish!
Thanks, It really is good!
The recipe listed diced celery, but I do not see it in the instructions?
Hi Karen,
That was a typo, I fixed it, thanks! You can find it under Making Lobster Rolls step two. I hope you enjoy it! 🙂
Thanks Luybab for answering, I will try what you’ve said and let you know. Stay safe.
I look forward to your emails. you are brilliant with the was you combine your ingredients. In this last, Lobster roll, my wife grow up on them but her were hot and buttery. Do you have a recipe on how I can make these for my wife.
Thank you
Ira Naliboff
Hi Ira,
You made my day! I am so happy to hear you like my recipes! For the buttery lobster roll, I would use the warm lobster meat and take some melted butter, lemon juice, chives, parsley, and salt mixed together with the lobster meat. Then serve it in a warmed bun brushed with with melted butter. Let me know how it turns out! 🙂
Excellent! So easy to make and it’s delish!
Thanks, Joyce! I am so glad you liked it!
This is AMAZING!!! Thanks for the recipe!
Thank you, James! I am so glad you liked it!
Oh my!!! This is so good! This is a new favorite at my house!!
Thanks, Jill! So glad you like it!
Thanks for the step by step guide for cooking the lobster ! There’s nothing worse than a botched seafood boil! This is a great recipe!
Glad you liked it!
I love your page and all….. but can you do more chinese recipes?
Hi Ariana,
I am so happy to hear you love my page! I will work on more Chinese recipes for you!
Thank you so much!