Lobster Rolls Recipe

Prepare lobster

If using whole cooked lobster: remove meat from tails and claws, discard shells, and roughly chop into 1/2- to 3/4-inch pieces (measure 1 lb after chopping). If using pre-picked lobster meat, gently pat dry with paper towels and roughly chop into bite-sized pieces.

Combine salad ingredients

In a medium mixing bowl, add 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and optional 1/8 teaspoon cayenne. Whisk briefly to combine until smooth.

Fold lobster and aromatics

Add the chopped lobster, 1 cup finely chopped celery, 2 tablespoons finely chopped green onion, and 2 tablespoons chopped chives or parsley to the dressing. Gently fold the mixture with a rubber spatula or spoon until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Chill in refrigerator for 15–30 minutes if time allows to let flavors meld.

Toast buns

Heat a large skillet or griddle over medium heat. Spread about 2/3 tablespoon softened butter on the outside (top and bottom) of each split-top bun (roughly 4 tablespoons total for 6 buns). Place buns buttered-side down on the hot skillet and toast until golden brown and crisp, about 1–2 minutes. If you prefer extra buttered flavor, melt remaining butter and brush inside of buns briefly after toasting.

Assemble rolls

Gently fill each toasted bun with about 1/6 of the lobster salad (roughly 3 ounces by weight; heaping 1/3 to 1/2 cup depending on chop). Sprinkle each roll with a pinch of chopped chives or parsley and an optional small pinch of coarse sea salt to finish.

Serve

Serve immediately with lemon wedges on the side for squeezing over the lobster. Lobster rolls are best eaten outdoors or soon after assembling to keep the buns crisp. Leftover lobster salad can be stored in an airtight container in the refrigerator for up to 2 days.