Lobster Roll
Fresh lobster meat, warmed in butter or lightly dressed with mayonnaise, piled into a toasted split-top bun.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Large pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 24 g
- carbs
- 28 g
- protein
- 26 g
- calories
- 430
Instructions
- 1
Decide on style: warm buttered, or cold with mayonnaise.
- 2
For warm rolls, gently warm the lobster meat in melted butter over low heat until just heated through, then season with lemon juice, salt and pepper.
- 3
For cold rolls, toss the lobster meat with mayonnaise, celery, lemon juice, salt and pepper, and chill briefly.
- 4
Butter the outer sides of the buns and toast in a hot skillet until golden on each flat side.
- 5
Fill the toasted buns generously with the lobster mixture.
- 6
Serve immediately.
Chef's tips
Don't overwork or overcook the lobster meat — the goal is to taste the lobster, not the dressing.
Ingredient substitutions
- mayonnaise → melted butter for the classic Fundy-style warm roll
Storage
Best assembled just before eating; store lobster meat and buns separately if prepping ahead.
Reheating
Do not reheat assembled rolls; warm lobster meat gently on its own if needed.
Common mistakes to avoid
- •Overdressing the lobster meat with too much mayonnaise
- •Overheating warm-style lobster until it turns rubbery
Serving suggestions
Cooked Lobster Roll?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
