Lobster Roll
A lobster roll is a simple thing done well: sweet chunks of cooked lobster in a light lemon and chive dressing, piled into a warm, buttery brioche roll. The filling is served cold and the bread hot, which is the whole appeal. Cooked lobster meat does the hard work, so the recipe is 30 minutes from start to finish, including 15 minutes of chilling.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 2
- Per serving
- 530kcal
Where the lobster roll comes from
The lobster roll is a New England classic, served in a split-top bun either cold with mayonnaise, in the Maine style, or warm with melted butter, in the Connecticut style. This version uses a cold, lemony mayonnaise filling in a hot buttered bun, with celery for crunch.
Buying cooked lobster meat is the easy route. Many fishmongers and supermarkets sell cooked lobster, and frozen claw and tail meat is a more affordable option. A 500g cooked lobster gives roughly 125g of meat, so two lobsters make enough for two generous rolls. If you would rather cook your own, see boiled lobster.
Lobster roll, step by step
Tap a time to start a timer.
- Prepare the lobster Pat the lobster meat dry with kitchen paper. Check for any fragments of shell, then cut the meat into chunks about 2cm across. Keep the pieces fairly large, so you can see and taste the lobster.
- Make the filling In a bowl, stir together the mayonnaise, lemon juice, celery, chives and a good grind of pepper. Fold in the lobster gently until it is just coated. Taste before adding any salt, as lobster and mayonnaise are both naturally salty. Cover and chill for .
- Toast the rolls Slice each roll along the top, without cutting all the way through. Melt the butter in a frying pan over a medium heat until it foams, then toast the rolls for on each side until golden.
- Fill and serve Open the warm rolls and spoon in the cold filling. Scatter over a few more chives and serve straight away with lemon wedges.
What to serve with a lobster roll
Keep the sides simple, as the lobster is the star. Salted crisps, thin chips and a crisp green salad all work. A glass of chilled white wine or a cold lager suits the sweetness of the meat.
If you have lobster left over, a warm lobster thermidor is a good way to turn it into a dinner party dish. Add a pinch of smoked paprika or a few drops of Tabasco to the dressing for a little warmth.
Common problems and fixes for Lobster Roll
- The filling is wet and the bun goes soggy.
- Dry the lobster thoroughly with kitchen paper before mixing, and fill the rolls only when you are ready to eat.
- The dressing swamps the lobster.
- Start with 2 tablespoons of mayonnaise and add more a teaspoon at a time. The lobster should be lightly coated, not bound.
- The lobster is tough or rubbery.
- Lobster that is already cooked only needs to be served cold. Never reheat the meat in the pan, as it turns chewy within a minute.
Frequently asked questions about Lobster Roll
What bread is best for a lobster roll?
A soft, buttery brioche hot dog roll is the best choice. In New England they use a top-split bun, but a standard brioche roll sliced along the top is the closest easy alternative in the UK. Toast the sides in butter for a crisp finish.
Can you make the filling in advance?
Yes, up to 4 hours ahead. Keep it covered in the fridge, and only toast and fill the rolls when you are ready to serve. Eat any leftover filling within 24 hours.
Can you use frozen lobster meat?
Yes. Defrost it overnight in the fridge, drain it well and pat it dry with kitchen paper before mixing, or the filling will be watery.
What do you serve with a lobster roll?
Salted crisps or chips are the classic partners. A small bowl of coleslaw or a green salad with a sharp lemon dressing cuts through the richness.
How did you like the recipe?
4.9 / 5 · 40 ratings
