Lobster Rolls are an easy summer dinner made with warm, buttery lobster, lemon mayo and toasted split top buns, ready in about 20 minutes. Because both butter and mayonnaise go into the filling, this quick lobster rolls recipe works for family cookouts, picnic spreads or weeknight dinners.
Warming the lobster in melted butter for two minutes is the key step, since it adds richness without overcooking the meat. A slotted spoon keeps the extra liquid out of the mayo dressing, so the filling stays thick and the bun does not turn soggy.
This version settles the butter versus mayo debate by using both in the same roll, which gives you richness and tang in every bite. Most recipes pick one side or the other, but combining them here means you get warm, melted butter along with the zip of lemon mayo.
Lobster Rolls
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes5
minutes404
kcalChunks of lobster warmed in butter, tossed with a lemon and chive mayonnaise dressing, then piled into golden toasted brioche buns. The filling uses both Connecticut style butter and Maine style mayo for a sandwich that covers all the bases.
Ingredients
1 pound frozen lobster meat, thawed (or cooked meat from two 1½ to 2 pound live lobsters)
¼ cup mayonnaise
¼ cup minced celery
1 tablespoon minced chives, plus extra for garnish
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoons butter, divided
4 split top brioche or New England style hot dog buns, sides trimmed
Directions
- Prep the lobster:Rinse the lobster meat and pick through for any loose shells. Drain thoroughly, then chop or tear into large chunks.
- Make the dressing:In a large bowl, mix the mayonnaise, minced celery, chives, lemon juice, lemon zest, salt and pepper.
- Warm in butter:Melt 2 tablespoons of butter in a large skillet over medium heat. Add the lobster and cook, stirring, for about 2 minutes until warmed through. Use a slotted spoon to transfer the lobster into the dressing and toss to coat.
- Toast the buns:Wipe out the skillet, then melt the remaining 2 tablespoons of butter over medium heat. Toast the buns on the cut sides for about 2 minutes per side until golden.
- Assemble and serve: Load each bun with the lobster filling. Garnish with extra chives and serve with potato chips.
FAQs
Can you use canned or imitation lobster for lobster rolls?
Canned lobster works in a pinch, though the texture is softer and the flavor is milder than frozen or fresh meat. Drain and pat the canned meat dry before warming it in butter, since extra liquid makes the dressing thin. Imitation lobster is not recommended here, because the taste and texture differ too much from real lobster.
How far ahead can you make the lobster filling?
The mayo dressing can be mixed a day ahead and stored in the fridge, which saves time when you are ready to assemble. Warm the lobster in butter just before serving, since the meat toughens if it sits in dressing too long. Toast the buns at the last minute, and load them right away for the best bite.
Do lobster rolls need to be served warm or cold?
This recipe serves them warm in the Connecticut style, and the brief butter step is what gives the filling its rich flavor. Cold lobster rolls in the Maine style skip the butter step and toss the meat straight into the mayo dressing. Either way works, but the warm version holds up better at a summer cookout or backyard party.
What is the best way to thaw frozen lobster meat?
Move the frozen lobster to the fridge the night before, and it will thaw slowly without losing moisture or texture. A cold water bath works if you are short on time, since the meat thaws in about 30 minutes in a sealed bag. Avoid the microwave, because uneven heating can start cooking parts of the lobster before you are ready.
Can you grill the buns instead of pan toasting them?
Grilling the buns works well, and it adds a light smoky flavor that pairs nicely with the buttery lobster filling. Brush the cut sides with melted butter, then place them face down on a medium grill for about one minute. Watch them closely, since brioche buns burn quickly and can go from golden to charred in seconds.
