Lobster Roll Recipe

Prepare lobster meat

If using whole cooked lobster, extract meat from tails and claws and coarsely chop into bite-sized pieces. Aim for about 1 cup packed. Pat lobster meat dry with paper towels to remove excess moisture so salad isn’t watery.

Place the chopped lobster in a medium mixing bowl. Add the finely chopped celery and chopped green onion.

In a small bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, salt, pepper, and optional celery seed until smooth and well combined. Taste and adjust seasoning — add a little more lemon if you want brighter acidity or more mayo for a creamier texture.

Pour the dressing over the lobster mixture and gently fold with a rubber spatula until lobster is evenly coated. Stir in minced chives if using. Cover and refrigerate for at least 15 minutes (up to 2 hours) to let flavors meld. Do not overmix; keep lobster chunks intact.

Heat a large skillet or griddle over medium heat. Spread about 1/2 teaspoon softened butter on the cut insides of each split-top bun (about 2 tsp total per bun including outer sides if desired).

Place buns buttered-side down on the hot skillet and toast until golden brown and crisp, about 1–2 minutes per side. If you like extra buttery exterior, lightly butter the outsides and toast those as well. Remove buns and keep warm.

If using lettuce, place a small amount (about 1–2 tablespoons) of shredded or small whole lettuce leaves inside the bottom of each toasted bun to provide a barrier between bun and dressing.

Divide the chilled lobster salad evenly among the 4 buns (about 1/4 cup lobster salad per bun). Gently mound but do not press down; you want visible chunks of lobster.

Garnish each roll with a light dusting of smoked paprika or cayenne if desired and serve immediately with lemon wedges for squeezing over the lobster.