Lobster Roll Recipe

Pick and prepare lobster meat

If starting from a whole cooked 1 lb lobster: remove meat from claws, knuckles, and tail; discard shells and cartilage. Roughly chop larger pieces into bite-sized chunks to yield about 1 cup of meat. Pat meat dry on paper towels to remove excess moisture.

Place the picked lobster meat in a medium mixing bowl. Add 2 tablespoons melted butter, 1 tablespoon mayonnaise, 1 teaspoon fresh lemon juice, finely diced celery (if using), 1/2 teaspoon kosher salt (adjust from total salt later), 1/2 teaspoon freshly ground black pepper, and chopped chives or parsley (if using). Gently fold to combine, keeping some larger chunks intact. Taste and adjust seasoning with remaining salt and pepper as desired.

Cover and refrigerate filling for 10–15 minutes if time allows to let flavors meld. Remove from fridge 5 minutes before assembling so the butter softens slightly.

Heat a large skillet or griddle over medium heat. Butter the cut faces of each split-top roll generously with the softened butter (about 3 tablespoons total).

Place the rolls, buttered side down, on the hot skillet. Toast until golden brown and crisp, about 1–2 minutes. Press lightly with a spatula for even contact. Remove and set on a baking sheet or plate, toasted side up.

Brush the inside of each toasted roll lightly with the remaining 1 tablespoon melted butter for extra shine and flavor.

Divide the lobster filling evenly among the 4 toasted rolls (about 1/4 cup filling per roll). Gently mound the meat so pieces remain chunky.

If desired, season each assembled roll with a small pinch of salt and a crack of black pepper. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Optional: For a warm, richer finish, briefly (30–60 seconds) place each assembled roll back into the skillet, lobster-side up, and cover with a lid to warm through. Do not overheat — lobster should remain tender.