Lobster Rolls Recipe

Prepare lobster

If using whole cooked lobster, remove meat from tails and claws and cut into 1-inch chunks. If using pre-picked meat, pat dry with paper towels and cut large pieces to uniform bite-size pieces. Measure 1 lb total.

Finely dice the celery and mince the shallot. Place both into a medium mixing bowl with the lobster chunks.

Add mayonnaise, lemon juice, Dijon mustard, chopped chives and parsley to the bowl. Gently fold the ingredients together with a rubber spatula—mix just until coated so the lobster pieces remain chunky. Avoid overmixing.

Season the mixture with sea salt, freshly ground black pepper, and Old Bay if using. Taste and adjust salt, pepper, or lemon to preference. Chill the filling for at least 15 minutes to let flavors meld (up to 1 hour).

Butter and toast the buns: combine softened butter and olive oil in a small bowl. Heat a skillet over medium heat until shimmering. Spread a thin layer of the butter mixture on the cut sides of each bun.

Place buns cut-side down in the skillet and toast 1–2 minutes per side, pressing gently, until golden brown and crisp. Remove and keep warm.

Prepare lettuce: rinse and dry lettuce leaves; trim to fit buns and place one leaf in each toasted bun to provide a barrier and texture.

Fill buns: divide the chilled lobster mixture evenly among the 4 buns (about 4 oz per bun). Gently mound the lobster on top of the lettuce, keeping pieces intact.

Finish and serve: sprinkle a pinch of flaky sea salt and optional paprika or extra chives over each roll. Serve immediately with lemon wedges alongside for squeezing.

Make-ahead: Lobster filling can be assembled and chilled up to 24 hours ahead (cover tightly). Toast buns just before serving for best texture.

Estimated serving size: yields 4 lobster rolls. Serve with fries, kettle chips, or a simple green salad.