East Coast Lobster Rolls
These East Coast lobster rolls hit all the right notes: chilled, creamy lobster salad piled into a buttery, toasted split-top roll. This recipe is your ultimate guide to the perfect lobster roll — from selecting and cooking fresh whole lobsters to making a lobster salad that highlights their sweet, delicate flavor.
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.
Nutrition
Calories: 465kcal | Carbohydrates: 26g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 260mg | Sodium: 1014mg | Potassium: 254mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg