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Homemade lobster rolls filled with chilled lobster salad and served on toasted split-top buns
Isaac blogger

Easy Lobster Rolls

Classic New England lobster rolls made with tender lobster meat, buttery toasted buns, and a light dressing. Includes both Maine-style (chilled) and Connecticut-style (warm buttered) versions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main
Cuisine: New England Seafood
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked lobster meat, chopped
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp chives (optional)
  • Salt and black pepper, to taste
  • 4 split-top rolls
  • 2 tbsp melted butter

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Keep seafood refrigerated until ready to use. Do not leave lobster at room temperature longer than 2 hours.
  3. If cooking fresh lobster, boil lobster for about 8–10 minutes, or until the shells turn bright red and the meat becomes opaque and firm. The internal temperature should reach 145°F (63°C). Cooking time may vary depending on lobster size. Cool and chop.
  4. In a bowl, gently fold the chilled lobster meat with mayonnaise, lemon juice, and chives until lightly coated.
  5. Brush rolls with melted butter and toast buns in a skillet for about 1–2 minutes per side, or until lightly golden and crisp.
  6. Fill rolls generously and serve immediately.

Notes

  • Fold lobster gently to keep pieces large and tender.
  • Toast buns in butter for the traditional crisp exterior.
  • Keep lobster chilled until ready to assemble the rolls.
  • Store leftover lobster filling refrigerated in an airtight container for up to 3–4 days.
  • Reheat butter-style filling gently on low heat; mayo-style rolls should remain chilled.