Full Sized New England Style Lobster Roll Recipe

Prepare lobster (if not already cooked)

If you are starting with live lobsters or raw lobster tails: bring a large pot of salted water to a rolling boil. Add lobster tails or whole lobsters and cook until opaque and cooked through (tails 6–8 minutes depending on size; whole lobsters 8–12 minutes). Remove and cool until handleable. Extract meat from tails, claws, and knuckles; discard shells. Pat lobster meat dry with paper towels and let cool completely before chopping.

Roughly chop chilled lobster meat into bite-sized pieces (about 1/2-inch). Place chopped lobster into a large mixing bowl.

Add finely diced celery, sliced scallions, and chopped chives (and parsley if using) to the lobster. Toss gently to combine so you don't break up the lobster pieces.

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, sea salt, and freshly ground black pepper until smooth. Taste and adjust seasoning — you want the lobster to be the star, so the dressing should be light and bright.

Pour the dressing over the lobster mixture and fold gently until evenly coated. Chill for 15–30 minutes to let flavors meld (optional). Do not overmix; maintain chunks of lobster.

Heat a skillet or griddle over medium heat. Spread about 1/2 tablespoon of softened butter on the outside of each roll (both long outer faces).

Place rolls butter-side down on the hot skillet and toast until golden brown, about 1–2 minutes per side. Press gently with a spatula to ensure even contact. Toast interior lightly as well if desired (turn and toast the cut face for 20–30 seconds). Remove from heat.

Open each toasted roll and, if desired, brush the inside lightly with a little melted butter or a thin smear of mayonnaise for extra richness.

Divide the lobster filling evenly among the 4 rolls (about 4 ounces per roll). Gently mound the lobster into each roll, keeping large chunks intact.

Garnish each roll with a sprinkle of chopped chives or parsley and a grind of fresh black pepper. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Serve lobster rolls warm with pickle spears and chips or fries on the side. Offer extra lemon wedges and hot sauce if desired.