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Home » Dinner » Seafood » Lobster Roll

Lobster Roll

Created: May 17, 2020 Updated: May 23, 2023 by Lyuba Brooke 18 Comments

29.7K shares
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There’s no better way to celebrate the summer than with a Lobster Roll! Succulent lobster meat is tossed in a flavorful mayo mixture and served on a warm buttery bun. Make sure to read through tips and tricks on how to take apart a cooked lobster and get the most meat out of it!

Learn even more lobster recipes like Lobster Tails and Lobster Pasta and enjoy them all summer long.

one hot dog bun filled with lump lobster mixture and lemon wedges.

Table of Contents

  • Ingredient Notes
  • How to Cook and Take Apart a Lobster
  • How to Make a Lobster Roll
  • Recipe FAQs
  • Storing Instructions
  • More Seafood Recipes to Try
  • Lobster Roll

I’ll admit it… I’m pretty jealous of people who live in the New England areas, especially during the summertime. They have constant access to restaurants that all boast that they have the very best lobster rolls! Oh, what I would give to spend my days trying different rolls to determine which one truly is the best.

While I don’t live on the upper East coast, I do still live on the coast, which allows me to make all of my favorite seafood recipes pretty much year-round. Just like this one! I also treat my family to fresh seafood dishes like Cajun Salmon, Shrimp and Grits, or Mahi Mahi.

Lately, we’ve all been craving (you guessed it) these classic lobster rolls! Buttered buns are toasted and serve as the base to a heaping portion of succulent lobster meat in the best sweet and tangy mayo sauce.

When making lobster rolls, it’s VERY important to learn how to break down a whole lobster and get the most meat out of it. Nothing makes me more sad than wasted lobster! It’s not the cheapest protein, so you really want to make sure you get your money’s worth. If you scroll down just a little bit, you’ll see plenty of tips and tricks on how to get the most bang for your buck using both tail and claw meat.

Ingredient Notes

Whole Lobster – Scroll down for all the info you need on how to cook lobster, how long to cook it per pound, and how to break it down like a pro! If you have any extra meat, use it deliciously by making Lobster Risotto.

Lemon Juice – Do NOT use bottled lemon juice from concentrate. Freshly squeezed lemon juice is the way to go for the best flavor.

Mayonnaise – You can use low-fat mayo, but it won’t yield as creamy of a consistency as full fat.

Herbs – Chives and fresh parsley add nice vibrant touches to the lobster roll.

Celery – Always make sure to rinse any dirt or residue off of your celery before chopping it.

Buns – You can use your favorite brand of hot dog buns. I like to grab some from the bakery section of my grocery store so I know they’re fresh.

See recipe card for complete information on ingredients and quantities.

How to Cook and Take Apart a Lobster

collage of three images of whole cooked lobster, broken apart, and then lobster meat.

How to Boil Lobster:

Prepare the water – Bring a large pot of water to boil. Make sure there’s enough water to totally submerge the lobsters. Season with about 2 TBSP of coarse salt and 1 TBSP of whole peppercorns. Lower the heat to medium so the water doesn’t boil over the top of the pot and make a mess!

Boil the lobster – Submerge lobster into the water and close the lid. Leave a crack to let the steam escape. Let lobster cook according to its weight, until it’s bright red.

How Long to Cook 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. 

How to Break Down a Whole Lobster:

  1. Twist off the tail. You will see not so pleasant content of it’s stomach, but you can simply rinse the tail end off with cold water. 
  2. Twist off both claws at the sides of the body.
  3. Separate the claw from the knuckle by twisting it off. 
  4. Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 
  5. Use lobster crackers to crack the tough shell of the knuckles and claws. Pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there are no pieces of shells leftover. 

How to Make a Lobster Roll

mixing lobster meat for the rolls in the mixing bowl.

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.

hot dog bun filled with lobster mixture and one on background.

Recipe FAQs

Can I just use lobster tails to make lobster rolls?

Yes you can! 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 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.

What do I season the boiling water with?

Cooking lobster doesn’t get any easier than plunging in into a pot of seasoned, boiling water. I like to keep all the flavors of the lobster pure and simply season the water with coarse salt and peppercorns. This way, lobster meat is not overpowered with any additional flavors. 

Why should I cook a whole lobster for lobster rolls?

For lobster rolls, it’s best to use lobster meat from the whole lobster because you get the combination of claw meat and tail meat. Claw meat is soft and flaky, while lobster tail meat is firmer and closer to a shrimp kind of texture. So the combination of the two textures makes for a more pleasant lobster salad.

two hot dog buns filled with lobster mixture and lemon wedges.

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 Seafood Recipes to Try

Shrimp Stir Fry

Whole Baked Salmon Filet

She Crab Soup

Bacon Wrapped Scallops

Lobster Mac and Cheese

one long bun filled with lobster mixture.

PIN THIS RECIPE FOR LATER

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

Lobster Roll

Lobster Rolls are New England’s classic sandwich made with succulent lobster meat salad served on a warm, buttery bun.
5 from 11 votes
Print Pin SaveSaved! Rate
Course: lunch, Main Course, sandwich
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 36 minutes minutes
Servings: 2
Calories: 352kcal
Author: Lyuba Brooke

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
US Customary – Metric

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 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

Calories: 352kcal | Carbohydrates: 22g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 828mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 5.6mg | Calcium: 167mg | Iron: 1.7mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

29.7K shares

Filed Under: 30 Minute Meals, Popular Posts, Sandwich, Seafood

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.

Comments

  1. Greg says

    March 9, 2021 at 9:20 pm

    5 stars
    Looks so delish!

    Reply
    • LyubaB says

      March 12, 2021 at 10:18 am

      Thanks, It really is good!

      Reply
  2. Karen says

    June 19, 2020 at 2:16 pm

    The recipe listed diced celery, but I do not see it in the instructions?

    Reply
    • LyubaB says

      June 22, 2020 at 3:48 pm

      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! 🙂

      Reply
  3. Ira Naliboff says

    May 22, 2020 at 5:28 pm

    5 stars
    Thanks Luybab for answering, I will try what you’ve said and let you know. Stay safe.

    Reply
  4. Ira Naliboff says

    May 21, 2020 at 3:57 pm

    5 stars
    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

    Reply
    • LyubaB says

      May 22, 2020 at 11:45 am

      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! 🙂

      Reply
  5. Joyce says

    May 6, 2020 at 3:24 pm

    5 stars
    Excellent! So easy to make and it’s delish!

    Reply
    • LyubaB says

      May 22, 2020 at 11:36 am

      Thanks, Joyce! I am so glad you liked it!

      Reply
  6. James says

    April 13, 2020 at 12:02 pm

    5 stars
    This is AMAZING!!! Thanks for the recipe!

    Reply
    • LyubaB says

      May 22, 2020 at 11:35 am

      Thank you, James! I am so glad you liked it!

      Reply
  7. Jill says

    April 13, 2020 at 11:43 am

    5 stars
    Oh my!!! This is so good! This is a new favorite at my house!!

    Reply
    • LyubaB says

      May 22, 2020 at 11:35 am

      Thanks, Jill! So glad you like it!

      Reply
  8. Donna says

    April 10, 2020 at 1:05 pm

    5 stars
    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!

    Reply
    • LyubaB says

      April 13, 2020 at 12:14 pm

      Glad you liked it!

      Reply
    • Ariana says

      May 17, 2020 at 5:00 pm

      5 stars
      I love your page and all….. but can you do more chinese recipes?

      Reply
      • LyubaB says

        May 19, 2020 at 11:37 am

        Hi Ariana,

        I am so happy to hear you love my page! I will work on more Chinese recipes for you!

        Reply
        • Ariana says

          May 19, 2020 at 4:12 pm

          5 stars
          Thank you so much!

          Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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