Lobster Roll Recipe

Boil the Lobster

Fill a large pot with water and bring it to a boil. Add a generous amount of salt. Place live lobsters (or lobster tails) into the boiling water and cook for about 8–10 minutes or until the shells are bright red and the meat is opaque throughout.

Cool and Extract

Remove the cooked lobsters from the boiling water and allow them to cool slightly. Once cool enough to handle, crack open the claws and tails and extract the meat. Chop the lobster meat into bite-sized pieces and set aside.

In a bowl, combine the chopped lobster meat with mayonnaise (about 1–2 tablespoons per cup of lobster meat), a squeeze of lemon juice, salt, and freshly ground black pepper to taste. Stir gently to combine. Optionally, mix in finely chopped celery or chives for added texture and flavor.

Split top-loading hot dog buns or brioche rolls without cutting all the way through. Lightly butter the outer sides of the buns and toast them in a skillet over medium heat until golden brown and crispy on both sides.

Open each toasted bun and generously fill it with the lobster salad mixture. Serve immediately while the bun is still warm and the filling chilled or at room temperature.