Lobster Roll Recipe

If using whole cooked lobster, remove meat from tail, knuckles, and claws and roughly chop into 1/2–3/4-inch pieces. Pat dry with paper towel to remove excess moisture. Measure about 10 oz total.

In a medium bowl combine chopped lobster, diced celery, sliced green onion, parsley, chives, kosher salt, black pepper, and 1 tablespoon fresh lemon juice. Toss gently to combine so the lobster pieces remain intact. Taste and adjust seasoning if needed. Cover and refrigerate if using the chilled aioli, or keep at room temperature briefly if using warm butter (but do not leave at room temp for more than 30 minutes).

Make the aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon Dijon, 1/2 teaspoon minced garlic, 1 tablespoon chopped chives and 1 teaspoon chopped tarragon or dill (if using). Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Chill at least 15 minutes to let flavors meld.

When ready to assemble chilled lobster rolls, fold about 3–4 tablespoons of the aioli into the lobster mixture per roll (reserve extra aioli on the side). Ensure lobster is chilled before filling the toasted rolls.

Prepare warm butter

In a small saucepan over low heat melt 4 tablespoons unsalted butter. Remove from heat and stir in 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon chopped chives, 1/8 teaspoon kosher salt and a pinch of black pepper. Keep warm on the lowest heat or in a very low warm spot—do not boil.

If serving immediately with warm butter, toss the chopped lobster gently with 1–2 tablespoons of the warm lemon chive butter just before piling into rolls so lobster is warmed but not overcooked. Reserve remaining butter to brush on rolls or drizzle over finished sandwich.

Heat a large skillet or griddle over medium heat. Butter the outer and inner faces of each split-top New England roll with the 2 tablespoons unsalted butter reserved for toasting.

Place rolls buttered-side down on the skillet and toast until golden brown and crisp, about 1–2 minutes per side. If you prefer the interior lightly toasted, open the roll and toast the cut side for 30–45 seconds. Remove from heat.

For chilled aioli version: spread a thin layer of additional aioli inside each toasted roll (about 1 teaspoon). Gently mound the chilled lobster mixture (with aioli folded in) into the rolls, dividing evenly between the two.

For warm butter version: place the lobster that was lightly tossed in warm lemon chive butter into the toasted rolls. Brush any remaining warm butter onto the top of each roll after filling.

Garnish each roll with a light sprinkle of smoked paprika or extra chopped chives, and serve with lemon wedges on the side.

If using fresh potatoes: preheat oven to 425°F (220°C). Cut potatoes into fries, toss with 2 tablespoons vegetable oil and 1/4 teaspoon kosher salt. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. If using frozen fries, cook according to package instructions until crispy.

Serve fries hot alongside the lobster rolls.