Lobster Roll Recipe

Prepare lobster meat

If using whole cooked lobster, pick meat from tails, claws, and knuckles and cut into bite-size chunks (about 1/2- to 3/4-inch). If using pre-picked lobster, gently pat dry with paper towels to remove excess moisture.

Place lobster meat in a large bowl and add the finely diced celery and chopped chives. The celery adds crunch and the chives brightness.

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, lemon zest (if using), celery seed (if using), kosher salt, and black pepper until smooth and combined.

Add the dressing to the lobster mixture and gently fold to coat the lobster evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Refrigerate the mixture for 15–30 minutes to let flavors marry (optional but recommended).

Heat a skillet or griddle over medium heat. Spread a thin, even layer of softened butter on the outside faces of each split-top roll.

Place buns butter-side down on the hot skillet and toast until golden brown and crisp, about 1–2 minutes per side. If you prefer, toast cut sides only to get a crisp interior and soft exterior; adjust time accordingly. Remove from heat.

If using lettuce, line the bottom of each toasted roll with a leaf to prevent the bun from getting soggy and to add a fresh layer.

Divide the lobster filling evenly among the 4 toasted rolls, mounding slightly. If you prefer a richer finish, brush the outside of the buns lightly with the mayonnaise-butter glaze or melted butter before serving.

Garnish each roll with a light dusting of paprika or smoked paprika and a sprinkle of chopped parsley if desired. Serve immediately with lemon wedges on the side.