Lobster Rolls Recipe

Prepare lobster meat

If using live or raw lobster, cook and cool per package or recipe (steam or boil tails 8–12 minutes depending on size, then cool). Remove meat from shells and chop into large 1/2- to 3/4-inch chunks. Pat meat dry with paper towels to remove excess moisture.

Place chopped lobster in a medium mixing bowl. Add mayonnaise, diced celery, chives, lemon juice, Dijon, lemon zest, kosher salt, and black pepper. Gently fold the ingredients together with a rubber spatula or spoon until lobster is evenly coated but still chunky. Do not overmix—the lobster should remain in discernible pieces.

Taste and adjust seasoning: add more lemon juice for brightness, a pinch more salt if needed, or a dash of hot sauce if desired. If using, sprinkle in the optional celery salt sparingly for a classic finish. Refrigerate the filling for 10–20 minutes if time allows to let flavors meld; otherwise proceed to toasting rolls.

Heat a large skillet or griddle over medium heat. Butter the outside cut faces of each split-top bun with about 1/2 tablespoon butter per bun (total 3 tbsp).

Place buns butter-side-down on the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Press lightly with a spatula for even contact. Remove and keep warm.

If using lettuce, line the bottom of each toasted bun with a small amount (about 2 tablespoons) of shredded lettuce to provide a slight barrier so buns don't get soggy.

Divide the lobster filling evenly among the four buns, gently mounding so the chunks remain intact. Sprinkle chopped parsley and optional paprika over the top for color. Serve immediately with lemon wedges on the side.

Serve lobster rolls immediately while the buns are warm and toasted. Offer extra lemon wedges and hot sauce on the side. Leftover lobster filling will keep in an airtight container in the refrigerator for up to 24 hours; do not freeze mayonnaise-based salad.

Variations: For a 'Connecticut' style warm top: instead of mayonnaise, warm lobster gently in melted butter (2–3 tbsp) and add a squeeze of lemon just before serving. For a lighter version, substitute half the mayonnaise with Greek yogurt or use a light mayo.