Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster, remove meat from tail and claws and chop into 1/2- to 3/4-inch pieces. Pat dry with paper towels. If using pre-picked lobster meat, trim any cartilage and cut larger pieces to bite-size.

In a medium bowl combine mayonnaise, fresh lemon juice, and lemon zest. Whisk until smooth.

Add chopped tarragon, dill, chives, and diced celery to the mayo mixture. Stir to combine.

Gently fold lobster meat into the dressing until evenly coated, taking care not to mash the meat. Taste and season with sea salt and freshly ground black pepper. Adjust lemon or seasoning to taste. Cover and refrigerate for 15–30 minutes to let flavors meld (optional).

Heat a large skillet or griddle over medium heat. Add olive oil if using and then add butter. When butter is foaming and just starting to brown, split the buns and place cut sides down in the pan.

Press gently and toast the cut sides until golden brown, 1–2 minutes. Watch carefully so butter does not burn. Remove buns and set aside.

If you prefer warm lobster, briefly warm the dressed lobster mixture in a skillet for 30–60 seconds, stirring gently, or let it sit at room temperature while you toast the buns. Do not overcook—lobster should remain tender.

Place a small handful of mixed baby greens or a lettuce leaf into the bottom of each toasted bun to create a barrier and add texture.

Divide the lobster salad evenly among the 4 buns, mounding it lightly. Sprinkle additional chopped chives over the top and squeeze a small amount of lemon juice if desired. Serve with lemon wedges and optional hot sauce on the side.

Serve lobster rolls immediately while buns are warm and buttered. Leftover lobster salad can be stored in an airtight container in the refrigerator for up to 2 days.

To scale the recipe, keep the dressing ratio roughly 1 cup mayo per pound lobster and adjust herbs and lemon to taste.