- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 80 g
- 1 tbsp
- 1 tbsp
- 1 pinch
- 1 pinch
- 30 g
Process
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If using whole lobsters, cook them first: bring a large pot of water to a rolling boil, submerge the lobsters and cook for 8 to 10 minutes until the shells are bright red. Transfer to an ice bath for 5 minutes to stop the cooking, then crack the shells and remove all the meat. Chop the lobster meat into bite-size chunks and pat it dry with paper towels.
In a large bowl, whisk together the mayonnaise, lemon juice, salt and black pepper until smooth.
Add the chopped lobster meat, diced celery and chopped chives to the bowl. Fold gently with a spatula until everything is evenly coated. Cover and refrigerate while you toast the buns.
Heat a large skillet over medium heat. Brush the outside and the cut sides of the hot dog buns generously with the softened unsalted butter.
Place the buns in the skillet, cut sides down, and toast for 2 to 3 minutes until golden and crisp. Flip and toast the outside for another 1 to 2 minutes. Work in batches if needed so the buns do not steam.
Spoon the chilled lobster salad generously into the warm toasted buns, dividing it evenly among the four rolls. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the lobster, which makes the meat rubbery. If you boil whole lobsters, pull them out as soon as the shells turn red and the meat reaches 60°C, then chill them in an ice bath right away.
- Do not dress the lobster salad too far ahead. The salt in the mayonnaise draws out moisture and the celery releases water, so mix it no more than 30 minutes before serving for the best texture.
- Toasting the buns in butter is not optional for a proper lobster roll. The crisp, buttery interior acts as a barrier that keeps the bread from getting soggy under the moist lobster salad.
- Pat the cooked lobster meat dry before mixing. Excess water from cooking or thawing will dilute the dressing and make the filling watery.
Substitutions
- lobster meat→cooked shrimp or crab meat
- mayonnaise→Greek yogurt for a lighter dressing
- celery→finely diced cucumber, drained well
- chives→thinly sliced green onion tops
- hot dog buns→brioche rolls or soft white sandwich rolls
Storage & reheating
Store the undressed lobster meat in an airtight container in the refrigerator for up to 2 days. Once mixed with mayonnaise, the lobster salad keeps in an airtight container in the fridge for up to 24 hours; stir gently before serving. Toasted buns are best fresh, but you can store them at room temperature for up to 1 day and re-crisp them in a 180°C oven for 3 to 4 minutes. Do not freeze the dressed salad, as the mayonnaise separates and the celery becomes mushy.
FAQ
The questions we get asked most
Can I make lobster rolls ahead of time?
You can cook and pick the lobster meat up to 2 days ahead and keep it covered in the fridge. Mix the dressing and chop the celery and chives up to 1 day ahead, but combine everything no more than 30 minutes before serving so the salad does not turn watery.
Why is my lobster roll filling watery?
The lobster meat was likely still wet from cooking or thawing, or the salad sat too long after mixing. Pat the meat thoroughly dry with paper towels and drain the diced celery well before folding everything together.
How do I know when the lobster is cooked?
The shell turns bright red and the meat becomes opaque and firm, about 8 to 10 minutes of boiling for a 450 g lobster. An instant-read thermometer inserted into the thickest part of the tail should read 60°C. Immediately transfer the lobster to an ice bath to stop the cooking.
Can I use frozen or pre-cooked lobster meat?
Yes. Thaw frozen cooked lobster overnight in the refrigerator, then drain and pat it completely dry before using. Pre-cooked lobster from the seafood counter works too, but taste it first because it can be saltier, so you may want to reduce the added salt.
What is the best bread for a lobster roll?
A split-top New England style hot dog bun is traditional because its flat sides toast beautifully in butter. If you cannot find them, brioche rolls or soft white sandwich rolls work well. Avoid crusty bread that will tear up the delicate lobster meat.
Can I freeze lobster rolls?
No, the dressed lobster salad does not freeze well because mayonnaise separates and the celery becomes mushy. You can freeze plain cooked lobster meat in an airtight container for up to 1 month, then thaw it overnight in the fridge and dress it fresh.
How much lobster meat do I need per roll?
Plan on about 125 g of cooked lobster meat per roll, which is roughly the meat from half of a 450 g lobster. This fills a standard split-top bun generously without overflowing.
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