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Lobster Roll

Fresh lobster is the star of this dish and a summer favorite in New England.

Winni Recipes | Slow-Cooked Boston Baked Beans


. 1-2 freshly cooked lobsters (or very fresh purchased lobster meat) with tail, claw, and knuckle meat cut up into small pieces

. 1-2 tablespoons mayonnaise (about one tablespoon per lobster)

. Pepper (optional)

. Salt (optional) - Sea salt is best

. 1-2 medium stalks of celery, finely diced (optional)

. 2 New England-style hot dog rolls (they're split along the top - we call them "top-loaders"). If you live outside of New England and can't find these, take a regular hot dog bun and slice off the crust on the bottom and top so that it resembles a New England roll

. 2 - 4 tablespoons of softened butter

. 4 lemon wedges

. Potato chips or French fries and pickle for serving (optional)


1. Mix the lobster meat with the mayonnaise in a bowl. It should very lightly coat the lobster, but not hold it together or even be obviously visible. Of course, if you love mayo, you can add more. Add a sprinkle of pepper and a tiny pinch of sea salt if you'd like. If you're using a pepper grinder, 1 or 2 grinds will be sufficient. Add the diced celery if you want the additional flavor or slight crunch - if not, omit it. Mix again to distribute the pepper, salt, and celery. You'll have between 3 - 4 cups of lobster meat. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 1 hour and up to 4 hours - any longer, and the lobster may start to seem less fresh.

2. Preheat a skillet (seasoned cast iron works well). Spread the softened butter on both outer sides of each hot dog roll. Place buttered side down in the skillet over medium heat, and toast for 2 - 3 minutes until light golden brown. Flip over and toast the other side. You can also toast the bottom for a couple of minutes if you want.

3. Now, fill each roll with half of the chilled lobster mixture. That's it!

Serve immediately with the lemon wedges, potato chips, and pickles.


Source: “Lobster Roll”. Recipe. N. p. Web. 10 Feb. 2023.


By Recipe Contributor


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