Traditional Lobster Roll Recipe

Check and chop lobster

If using pre-cooked lobster (steamed or boiled), pat the meat dry with paper towels. Remove any tough pieces of cartilage and roughly chop the claw and knuckle meat into 1/2-inch to 3/4-inch pieces. Measure 1 pound after chopping.

Mix dressing

In a medium mixing bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch (1/4 teaspoon) cayenne if using. Whisk until smooth.

Add aromatics and season

Fold the 2 tablespoons diced celery and 2 teaspoons chopped fresh chives into the mayonnaise mixture. Season with 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust. (Note: the ingredient list gives 3 teaspoons salt overall; add gradually to taste — about 3/4 to 1 teaspoon is typical depending on lobster saltiness.)

Combine lobster with dressing

Gently fold the chopped lobster meat into the dressing until evenly coated. Avoid overmixing; you want distinct chunks of lobster. Chill the lobster mixture in the refrigerator for 10–15 minutes while you prepare the rolls so flavors meld but lobster remains cold.

Butter and toast rolls

Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on the flat interior surface of each split-top roll (both sides if using brioche). Place rolls butter-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Reduce heat if browning too quickly.

Fill rolls

Open each toasted roll and spoon equal portions of the chilled lobster filling into the center (about 1/4 pound lobster mixture per roll). Do not overfill; the classic style is a generous but tidy mound of lobster.

Finish and serve

Garnish each lobster roll with the reserved 1 teaspoon finely chopped chives (optional). Serve immediately with lemon wedges on the side for guests to squeeze over the lobster. Enjoy while the rolls are warm and the lobster is cool.