Lobster Roll Recipe

Prepare lobster

If starting from whole cooked lobster, remove meat from tails and knuckles. Pat dry with paper towels and chop into roughly 1/2-inch to 1-inch pieces so you retain chunky texture. Measure about 12 oz by weight.

Make lobster salad

In a medium bowl combine 12 oz chopped lobster, 1/2 cup finely diced celery, 3 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, and 1 tbsp finely chopped chives. Gently fold until lobster is coated; avoid overmixing to keep chunks intact. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon or salt if needed.

Toast rolls

Heat a skillet over medium heat. Spread 2 tbsp unsalted butter evenly over cut sides of 4 top-split rolls. Place rolls buttered-side down in skillet and toast until golden brown, about 1–2 minutes. Flip briefly to warm exterior if desired. Remove from heat.

Assemble

If using lettuce, place a leaf in the bottom of each toasted roll. Gently mound about 3 oz of lobster salad into each roll (divide evenly). Garnish with a light sprinkle of extra chives or parsley, and serve immediately with a lemon wedge and chips or pickles.

Prepare lobster

If using the same cooked lobster, keep larger pieces intact — halved tail sections and knuckle pieces look and taste best when left chunky. Pat dry to remove excess moisture.

Make warm tarragon butter

In a small saucepan over low heat melt 4 tbsp unsalted butter. Once melted, stir in 1 tsp finely chopped fresh tarragon, 1/2 tbsp fresh lemon juice, 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Warm gently for 1 minute to infuse, do not boil. Remove from heat.

Toast rolls

As with the classic version, spread 2 tbsp unsalted butter on the cut sides of 4 top-split rolls and toast in a skillet over medium heat until golden, about 1–2 minutes.

Assemble

Place a lettuce leaf in each roll if using. Arrange the warm lobster pieces into the toasted roll evenly (about 3 oz each). Spoon warmed tarragon butter evenly over the lobster (about 1 tbsp per roll) so the butter soaks into the meat and roll slightly. Finish with a squeeze of lemon wedge and an optional sprinkle of parsley. Serve immediately with sides.

Serve both versions immediately after assembly with lemon wedges on the side. Offer pickles or kettle chips as a classic accompaniment. Leftover lobster salad can be refrigerated in an airtight container for up to 24 hours; for naked roll, store lobster and butter separately and rewarm gently before serving.