- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 80 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 40 g
Process
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Bring a large pot of well-salted water to a rolling boil. Add the lobster tails and cook for 5 to 6 minutes, until the shells are bright red and the meat is opaque and firm. Do not overcook, or the meat turns rubbery.
Transfer the lobster tails to a bowl of ice water and chill for 5 minutes to stop the cooking. Drain, then crack the shells and remove the meat. Cut the meat into 1.5 cm chunks and pat dry with paper towels.
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard (if using), 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 just coated. Cover and refrigerate for 15 minutes to let the flavors meld.
Heat a large skillet over medium heat. Butter the outside of each hot dog bun generously with the softened unsalted butter. Toast the buns in the skillet, cut-side down, for 1 to 2 minutes per side, until golden and crisp. Set aside.
Spoon the chilled lobster salad evenly into the toasted buns, about 100 g per bun. Serve immediately with extra lemon wedges if desired.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the lobster: pull it from the boiling water as soon as the meat reaches 60°C internally or turns opaque, then shock it in ice water immediately.
- Pat the lobster meat completely dry before mixing; excess water makes the mayo dressing thin and soggy.
- Toast the buns in butter over medium heat, not high, so the butter browns evenly without burning and the bread stays soft inside.
- For the best texture, mix the lobster salad just before serving and keep it cold until it hits the bun.
Substitutions
- lobster tails→cooked shrimp or crab meat
- mayonnaise→Greek yogurt for a lighter version
- celery→finely diced cucumber or fennel
- hot dog buns→brioche rolls or soft baguette pieces
Storage & reheating
Store the lobster salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted buns at room temperature in a paper bag for up to 1 day; re-crisp them in a 180°C oven for 3 to 4 minutes before filling. Do not freeze the dressed salad, as the mayonnaise separates and the celery becomes mushy. Assemble fresh each time for the best texture.
FAQ
The questions we get asked most
Can I use frozen lobster tails for lobster rolls?
Yes, frozen lobster tails work well. Thaw them overnight in the refrigerator, then boil as directed. Pat the meat very dry after thawing, as frozen lobster releases more water that can make the salad runny.
How do I know when the lobster is cooked perfectly?
The shell turns bright red and the meat becomes opaque and firm, about 5 to 6 minutes for a 170 g tail. An instant-read thermometer inserted into the thickest part should read 60°C. If it reads higher, the meat will be tough.
Why is my lobster roll filling watery?
Watery filling usually comes from not draining and drying the lobster meat well, or from overmixing. After cooking, pat the chunks thoroughly with paper towels and fold the mayonnaise in gently just before serving.
Can I make lobster rolls ahead of time?
You can cook and chill the lobster meat up to 1 day ahead, and mix the dressing separately. Combine them just before serving to keep the texture firm. Toasted buns are best fresh but can be re-crisped in a 180°C oven for a few minutes.
What kind of buns are best for lobster rolls?
Traditional New England-style split-top buns are ideal because their flat sides toast beautifully in butter. If unavailable, use soft brioche rolls or split hot dog buns. Avoid crusty bread that overpowers the delicate lobster.
Can I substitute the mayonnaise?
Yes, you can use Greek yogurt or a mix of half mayonnaise and half yogurt for a lighter version. Keep in mind the flavor will be tangier and the texture slightly less rich. Add a little extra lemon juice to balance.
How long does lobster salad keep in the fridge?
Store it in an airtight container for up to 2 days. After that, the celery softens and the mayonnaise can separate. Do not freeze the dressed salad, as the texture will become grainy and watery upon thawing.
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