New England Lobster Roll (Print Page)

Sweet lobster meat with mayo or butter, served in a toasted brioche roll for a coastal treat.

# What You Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2–3 tablespoons mayonnaise or 4 tablespoons melted unsalted butter (for Connecticut style)
03 - 1 tablespoon freshly squeezed lemon juice
04 - 1 tablespoon finely chopped celery (optional)
05 - 1 tablespoon finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England–style hot dog buns
08 - 2 tablespoons unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# Directions:

01 - In a medium bowl, gently combine the lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread the softened butter on the sides of each brioche roll. Toast the rolls in the skillet until golden brown on both sides, about 1–2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The whole thing comes together in 25 minutes, which means you can feel like a coastal genius without spending your afternoon in the kitchen.
  • There's almost no way to mess this up once you respect the lobster—it's the kind of recipe that rewards good ingredients and gentle hands.
  • It tastes expensive and restaurant-worthy, but your grocery bill and your pride both stay intact.
02 -
  • Don't oversalt—the lobster itself often carries enough salinity, and mayo is already salty, so taste before you adjust.
  • Toast the rolls right before you fill them; they stay crispy and warm that way, and the texture contrast against the creamy filling is everything.
  • If your lobster meat feels watery or wet, pat it dry gently with paper towels first, or your roll will get soggy no matter how well you toast it.
03 -
  • Buy lobster meat the same day you plan to use it, or store it in the coldest part of your fridge in an airtight container surrounded by ice.
  • If you can't find split-top brioche rolls, use the best hot dog buns you can find—quality matters here more than the exact style.
  • A pinch of Old Bay seasoning is optional but transforms these into something almost nostalgic if you grew up eating seafood on the East Coast.
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