Lobster rolls are simple, with only a few ingredients, but the key to the perfect lobster roll is getting the right combination of textures and flavors to complement and highlight the taste of the fresh lobster without overpowering or masking it.
This recipe is for a traditional East Coast cold lobster roll (sometimes called a “Maine-style” or “New England-style” lobster roll), which is most popular throughout the Northeastern U.S and into Atlantic Canada. Growing up on the East Coast, this has always been my favorite version — the contrast between the creamy, cold lobster salad and the warm, toasted, buttery bun is pure bliss!
What is the difference between a cold “New England-style” lobster roll and a hot “Connecticut-style” lobster roll?
The main difference between these two versions comes down to how the lobster meat is prepared. For a Maine or New England-style lobster roll, the lobster meat is served cold and tossed in mayonnaise, lemon juice, celery, and various herbs and spices. On the other hand, for the Connecticut-style lobster roll, the lobster meat is served hot and tossed in melted butter.
Tips For Buying Live Lobsters
- Choose a trusted seafood market: Always buy live lobsters from a reputable seafood market or fishmonger to ensure they are fresh and have been properly stored.
- Check for lively movement: Live lobsters should be just that — lively and active! Their claws should move when touched, and their tails may curl or flap. You should avoid lobsters that are limp, sluggish, or unresponsive.
- Transport carefully: Be sure to keep lobsters cool and damp when transporting them. It’s best to keep them in a cooler, covered with a damp towel. Do not submerge them in water, as this can kill them.
- Cook as soon as possible: To ensure freshness, cook the lobsters the same day you buy them.
Tips for Cooking Whole Lobsters
- Handle lobsters humanely: It is recommended to place lobsters in the freezer for 15 to 20 minutes before cooking to numb them.
- Use plenty of salt: Traditional wisdom says the best-tasting lobsters are boiled in clean sea water — which you can very well do if you have access! Otherwise, use plenty of salt and taste the water before cooking. It should taste unpleasantly salty! The exact amount of salt will depend on how much water you’re using and the specific brand of salt.
- Check for doneness: Lobsters are fully cooked when their shells turn bright red and the meat is opaque and firm. The internal temperature of the thickest part of the tail should read 140°F. Be careful not to overcook them, as this can lead to a rubbery texture.
- Refrigerate the meat immediately: Once you’ve removed the lobster meat from the shell, place it in a bowl and refrigerate it as soon as possible. For maximum freshness, I recommend setting the bowl of lobster meat into a larger bowl filled with ice.
Can I Make Lobster Rolls Ahead?
For the freshest flavor, I generally recommend making lobster rolls the same day you buy and cook your lobster. However, you can cook the lobster the night before and store the lobster meat in a bowl covered with plastic wrap in the fridge overnight. Just make sure to assemble the rolls right before serving so the buns stay warm and the salad stays fresh.
How to Store Leftover Lobster Salad
Store any leftover lobster salad in an airtight container in the fridge. For the best quality, I recommend serving it within 48 hours of cooking. Avoid freezing lobster salad, as the mayonnaise-based dressing can separate and affect the texture when thawed.
How to Cook Whole Lobsters
Bring a large stock pot (with lid) of heavily salted water to a rapid boil.
Pro tip: Use plenty of salt! The exact amount of salt will depend on the amount of water and specific brand of salt that you use. I recommend tasting the water before cooking. It should taste very salty — think sea water!
For humane handling, place the lobsters in the freezer for 15 to 20 minutes to numb them before cooking.
After 15 to 20 minutes, remove the lobsters from the freezer, quickly cut off the rubber bands around the claws, and, without delay, place them headfirst into the boiling water. Place the lid on the stock pot and return the water to a rapid boil.
Once the water has returned to a rapid boil, continue to cook the lobsters for 10 to 14 minutes (depending on the size of your lobsters) until the shells are bright red, the meat is white and opaque, and a thermometer inserted into the thickest part of the tail reads 140℉.
Carefully remove the lobsters from the pot and place them on a sheet pan to drain and cool.
Once the lobsters are cool enough to be handled, remove the meat using a large sharp knife or kitchen shears. Chop the meat into bite-size pieces, then place the meat in a bowl and refrigerate it while preparing your other ingredients.
Preparing the Lobster Salad
In a large bowl, combine the lobster, mayonnaise, celery, chives, lemon juice, salt, black pepper, and cayenne pepper. Mix to combine.
Note: Depending on the amount of lobster meat you have (and on individual taste), you may want to adjust the quantity of each ingredient. I recommend starting with the amount given in this recipe, taste the lobster salad, and then adjust according to taste.
Cover the lobster salad with plastic wrap and return it to the fridge while preparing the buns.
Preparing the Rolls and Assembly
Place half of the butter into a large skillet over medium heat and the butter until it melts and begins to foam.
Place the rolls (on their sides) into the melted butter and toast until the first side is nice and golden brown.
Add in the second half of the butter and flip the rolls over to toast until crisp and golden brown on the second side.
Once the rolls have been toasted on both sides, fill each one generously with the lobster salad. Serve immediately with a lemon wedge on the side, and finish with a light squeeze of fresh lemon juice over the top.
East Coast Lobster Rolls
Ingredients
- 1 ½ lbs lobster meat (about five 1¼ – 1½ lb live lobsters; see Note 1)
- ⅓ cup good-quality mayonnaise
- ⅓ cup celery, ¼" diced
- 2 Tbsp fresh chives, chopped
- 1 Tbsp freshly squeezed lemon juice (plus more for serving)
- ½ tsp kosher salt (plus more for salting the water; I use Diamond Crystal)
- ¼ tsp freshly cracked black pepper
- ⅛ tsp ground cayenne pepper
- 4 – 6 split-top buns (preferably brioche; see Note 2)
- 3 Tbsp unsalted butter, divided
Instructions
Cooking & Preparing the Lobsters
- Bring a large stock pot (with lid) of heavily salted water to a rapid boil.Pro tip: Use plenty of salt. The exact amount will depend on the quantity of water in the pot and the brand of salt used. I recommend tasting the water before cooking. It should taste very salty — think: sea water.
- For humane handling, set the lobsters in the freezer to numb them before cooking them (about 15 to 20 minutes).
- Remove the lobsters from the freezer, quickly cut off the rubber bands around the claws, and (without delay) submerge them headfirst into the boiling water. Place the lid on the stock pot and return the water to a rapid boil.
- Once the water has returned to a rapid boil, continue to cook until the shells are bright red, the meat is white and opaque, and a thermometer inserted into the thickest part of the tail reads 140℉ (about 10 to 14 minutes, depending on the size of the lobsters).
- Carefully remove the lobsters from the pot and set them on a sheet pan to drain and cool.
- Once the lobsters are cool enough to be handled, using a large sharp knife or kitchen shears, remove all the lobster meat from the cooked lobsters. Chop the lobster meat into bite-size pieces. Place the lobster meat in a bowl and refrigerate it while preparing the other ingredients.
Preparing the Lobster Salad
- In a large bowl, combine the lobster, mayonnaise, celery, chives, lemon juice, salt, black pepper, and cayenne pepper. Gently stir to combine.Note: Depending on the amount of lobster meat (and on individual taste), you may want to adjust the quantity of each ingredient. I recommend starting with the amount suggested in this recipe, taste the lobster salad, and then adjust according to taste.1 ½ lbs lobster meat⅓ cup good-quality mayonnaise⅓ cup celery, ¼" diced2 Tbsp fresh chives, chopped1 Tbsp freshly squeezed lemon juice⅛ tsp ground cayenne pepper1/2 tsp kosher salt1/4 tsp freshly cracked black pepper
- Cover the lobster salad with plastic wrap and refrigerate it while preparing the rolls.
Preparing the Rolls and Assembly
- In a large skillet set over medium heat, heat 1 ½ Tbsp of butter until melted and beginning to foam.
- Set each roll, on its side, into the melted butter. Toast until first side is nicely golden brown.4 – 6 split-top buns
- Add in an additional 1 ½ Tbsp of butter and flip each roll to its other side. Toast until second side is nicely golden brown and rolls are nicely crisp.
- Generously fill each toasted roll with the prepared lobster salad. Serve immediately. As desired, finish with a light squeeze of fresh lemon juice over the top of each roll, or serve with a lemon wedge on the side.
Notes
- Quantity of Lobster Meat Required: This recipe calls for 1 ½ pounds of cooked lobster meat, which is enough for 4 very generous lobster rolls or 6 standard-sized rolls. On average, a whole, live lobster yields about 20–25% meat by weight, so you will need approximately 5 to 6 lobsters, each weighing 1 ¼ to 1 ½ pounds (sometimes referred to as “quarters” or “quarter lobsters”). See above for tips on buying and cooking whole, live lobsters.
- The Best Rolls for Making Lobster Rolls: For a traditional East Coast lobster roll, use split-top rolls (also known as New England-style rolls or buns), which allow for perfectly toasted, golden-brown sides. I recommend using brioche split-top rolls for extra richness, but regular white split-top rolls work just fine as well.
