Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster, remove meat from tails and claws and chop into 1/2-inch pieces. Measure out 1 1/2 cups. Pat dry with paper towel to remove excess moisture so mixture isn't watery.

In a medium mixing bowl combine mayonnaise (3 tbs), lemon juice (1 tbs), Dijon mustard (1/2 tsp), and a pinch of cayenne if using. Whisk until smooth.

Fold in the chopped lobster, finely diced celery (2 tbs), and sliced chives (1 tbs) gently—use a few strokes to keep lobster pieces intact. Season with kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust seasoning or lemon as needed.

Cover and refrigerate the lobster salad for at least 15 minutes (up to 2 hours) to let flavors meld. If serving immediately, allow mixture to sit 5 minutes at room temperature so it isn’t too cold on the roll.

Heat a large skillet or griddle over medium heat. Spread about 3 tbs softened butter evenly on the cut (inside) faces of the 4 split-top rolls.

When the pan is hot, place the rolls butter-side down and toast until golden brown and crisp, about 1–2 minutes. Flip and warm the exterior side about 20–30 seconds so the roll is warm throughout but not burnt.

Open each toasted roll and spoon about 3/4 cup of the lobster salad into each roll, dividing evenly. Do not overpack; leave a little room so the bread holds together.

Garnish each roll with a light sprinkle of chopped parsley if desired and serve immediately with a lemon wedge on the side for squeezing.