Luke's Lobster Recipe

Prepare lobster meat

If your lobster is whole and cooked, remove claw and knuckle meat and discard shells. Coarsely chop the meat into bite-sized pieces (about 1/2–3/4 inch). Measure out 1 lb chopped lobster meat.

Place the chopped lobster in a large bowl. Add 3 tablespoons mayonnaise and 2 tablespoons melted butter. Fold gently until lobster is coated — use a light hand to keep large chunks intact.

Add 1 tablespoon fresh lemon juice, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Mix gently and taste; adjust salt or lemon as needed.

Fold in 1 tablespoon finely chopped chives and the optional 2 teaspoons very finely diced celery if using. Chill the mixture for 10–15 minutes while you prepare the rolls (this firms the filling slightly and melds flavors).

Heat a large skillet or griddle over medium heat. Spread about 3 tablespoons unsalted butter evenly in the skillet so it melts and foams.

Working in batches if necessary, place the split-top brioche rolls cut-side down in the butter. Toast until golden brown and crisp, 1–2 minutes. Flip and warm the outside quickly for 10–15 seconds if desired. Remove to a plate and keep warm.

If using optional herb butter: combine 4 tablespoons softened butter with 1 teaspoon chopped tarragon or chives and 1/4 teaspoon salt. Spread a thin layer on the cut sides of each toasted roll instead of plain butter.

Portion the chilled lobster filling into 4 equal portions (about 4 oz each). Gently mound each portion into a toasted roll. Do not overpack — the classic Luke’s-style lobster roll is lightly dressed with intact chunks of lobster.

Garnish with a light sprinkle of chopped parsley or extra chives and serve immediately with lemon wedges on the side.

Serve the lobster rolls immediately while rolls are warm and crisp. Offer extra melted butter and lemon wedges for those who prefer additional richness or acidity.

Storage: Store leftover lobster filling in an airtight container in the refrigerator for up to 48 hours. Do not refrigerate assembled rolls — toast fresh before serving.

Timing note: If starting from live lobster, cook (steam or boil) lobsters 1–1.25 lb for 8–10 minutes after water returns to boil, cool, then pick meat and proceed with recipe.