Lobster Roll Recipe

Prep the rolls

Lightly butter the split side of each roll with 1 tbs unsalted butter. Heat a large skillet over medium heat until shimmering.

Place the buttered side down in the skillet and toast until golden brown, about 1–2 minutes per side for the inside. If using brioche, be careful to avoid burning. Remove and keep warm.

If making warm-style lobster rolls, reserve the rolls and proceed to make the Optional Rich Butter Sauce and toss the seafood briefly in it before filling.

If your crab or shrimp are not pre-cooked, poach them briefly: bring a pot of lightly salted water to a simmer, add seafood, cook until opaque (shrimp ~2–3 minutes; jumbo lump crab ~1–2 minutes to heat), then immediately shock in ice water and drain well. Pat dry with paper towels.

Chop shrimp coarsely so pieces are bite-sized. Pick over the crab meat to remove any cartilage or shell fragments. Place crab, shrimp, finely diced celery, minced shallot, and 2 tbs chopped chives in a large mixing bowl.

In a small bowl, whisk together 1 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay, 3 tsp sea salt, and 1 tsp freshly ground black pepper until smooth and homogenous.

Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a touch more mayonnaise if you want a creamier, looser dressing.

Gently fold the dressing into the seafood and vegetables until evenly coated, being careful not to break up the crab lumps. Chill mixture for 15–20 minutes to let flavors meld, or serve immediately if using warm butter toss method (see below).

Melt 6 tbs unsalted butter in a small saucepan over low heat. Add 1 tsp minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Stir in 1 tsp smoked paprika or cayenne if using. Remove from heat.

If serving warm, place the dressed seafood (reduce mayonnaise to 3/4 cup if using this method to avoid overly saucy filling) into a bowl and toss gently with 2–3 tbs of the warm butter just until coated and heated through. Keep the rest of the butter for brushing the toasted rolls.

Brush warm butter on toasted roll interiors before filling for a rich, warm finish.

Fill each toasted roll with about 4 oz (approx. 1 heaping/large scoop) of the seafood mixture. For 6 rolls, distribute evenly. Do not overpack; the rolls should be generously filled but not overflowing.

Garnish each roll with a light sprinkle of chopped chives or sliced scallions and an extra pinch of Old Bay if desired. Serve immediately with lemon wedges on the side.

Leftover seafood mixture can be refrigerated in an airtight container for up to 2 days. Do not freeze mayonnaise-based mixture.