Lobster Roll Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from claws and tails and chop into 1/2- to 3/4-inch pieces. Pat dry on paper towels to remove excess moisture. Measure out 1 cup of chopped lobster meat. If using pre-cooked lobster or refrigerated lobster salad meat, roughly chop to uniform bite-size pieces.

Combine dressing

In a medium mixing bowl, whisk together 3 tbs mayonnaise, 1 tsp fresh lemon juice, and 1 tsp Dijon mustard until smooth. This creates a light dressing that will coat but not overwhelm the lobster.

Add aromatics and season

Fold the finely diced 2 tbs celery and 1 tbs chopped chives into the dressing. Add 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust salt/pepper; add up to 1/4 tsp celery salt if you want a classic warm-salt finish.

Fold in lobster

Gently fold the chopped lobster into the dressing until evenly coated. Take care not to mash the lobster—use a lifting motion to keep chunks intact. Refrigerate the mixture for 15–30 minutes to allow flavors to meld, or serve immediately if preferred slightly chilled.

Prep and toast rolls

Heat a large skillet over medium heat. Butter the outside cut sides of each split-top roll with the softened 2 tbs butter (about 1/2 tbs per roll) and lightly brush the pan with 1 tsp olive oil if desired to prevent burning. Place rolls cut-side down in the skillet and toast 1–2 minutes until golden brown and crisp. Remove from heat.

Line rolls (optional)

If using, place 1 butter/Boston lettuce leaf into the bottom of each toasted roll. This keeps the roll from getting soggy and adds a crisp contrast.

Fill rolls

Generously portion the lobster mixture into each roll—about 1/4 cup per roll (approximately a scant 1/4 cup yields 4 rolls from 1 cup lobster). Mound the lobster gently so chunks remain visible and the roll looks generous.

Finish and serve

Optionally sprinkle a light dusting (about 1/4 tsp total) of paprika or smoked paprika across the tops for color. Serve immediately with lemon wedges on the side for squeezing over the lobster.