Classic New England Style Lobster Rolls Recipe
You will love my New England Style Lobster Rolls! There’s nothing quite like biting into a New England classic: a buttery roll piled high with chunks of fresh lobster meat, kissed with a light coating of lemony mayonnaise and fresh herbs. This is the best lobster roll recipe for a reason—no fillers, just tender lobster meat, a hint of citrus, and that essential golden brown, buttery bun. Whether you’re on the Cape or just dreaming of a seaside escape, this easy Maine-style lobster roll recipe brings a taste of summer straight to your plate.
Let me tell you, there is no one better than me to show you how to make an authentic lobster roll. My father is a second-generation fish and lobster monger and I know lobster inside and out. This is how New Englanders do it—simple, fresh, and absolutely packed with tender lobster meat. Whether you’re on the coast or just craving the best lobster roll recipe, this one will transport you straight to a seaside shack with every bite.
I have lots of other lobster recipes on my site (it”s sort of my specialty). Some favorites include my warm lobster rolls recipe (also known as Connecticut lobster rolls). What’s better than hot butter and lobster? If you’re a fan of mayo and enjoy this traditional recipe, something similar but unique is my lobster roll pasta salad (trust me, it’s out of this world). But again, if butter and lobster are your thing, my lobster spaghetti is inspired by the Connecticut-style lobster roll and even has toasted breadcrumbs for the perfect dish!
Recipe Highlights: New England Style Lobster Rolls
- Maine-Style Perfection – This is the ultimate cold lobster roll, where the lobster meat shines in a simple, creamy mayo dressing with fresh herbs and lemon juice. This dressing is super light and very herby.
- Buttery Toasted Bun – Split-top rolls are brushed with melted butter and griddled until crisp and golden brown—because a good lobster roll starts with the right foundation. Don’t skip toasting your bun – it is a must!
- No-Fuss, All Flavor – Easy steps, simple ingredients, and no unnecessary fillers—just the best way to enjoy fresh, succulent lobster meat. Seriously, every bite is better than the last. Simple ingredients with big, balanced flavors.
Ingredients Notes
- Whole lobsters or lobster tails and claws – The freshest option for tender lobster meat. Look for a pound of cooked lobster meat from a seafood market or grocery store with good turnover. Make sure to cut the meat up into bite-sized pieces! Knuckle meat is the best – it’s super sweet and the perfect size!
- Mayonnaise – Use enough mayonnaise to lightly coat the lobster, letting the flavors shine without overpowering.
- Lemon juice and zest – Fresh lemon juice and lemon zest brighten the flavor and balance the richness of the mayo dressing.
- Finely chopped celery – Vibrant celery adds a fresh crunch without taking away from the lobster.
- Fresh herbs (chives, tarragon, dill) – Tons of herbs here! Chives, tarragon, and dill bring complexity and depth without overpowering the delicate seafood.
- Black pepper and kosher salt – Just enough to enhance the natural sweetness of the lobster.
- Split-top buns – The best lobster rolls are served in split-top rolls with flat sides, which toast up beautifully in melted butter. Pepperidge Farm makes a great option.
- Unsalted butter – Brushed on the buns before toasting for that essential golden brown crispness.
- Lemon wedges – A fresh squeeze before serving wakes up the whole dish.
- Hot dog bun – Authentic New England lobster rolls are best when served on a split hot dog bun, griddled to perfection! In a pinch, you can use a burger bun for this sandwich, too!
Suggested Ingredient Substitutions and Additions
- Brioche buns instead of split-top rolls – Slightly sweeter, but still makes a great base for a cold lobster roll.
- Scallions instead of chives – Brings a sharper oniony bite while still keeping things fresh.
- Greek yogurt instead of mayo – If you want a tangy twist while keeping the texture creamy.
- Bottled lemon juice instead of fresh – Not ideal, but works in a pinch if fresh lemons aren’t available.
- A touch of Dijon mustard – Adds a subtle zing to the mayo dressing without overwhelming the lobster.
- Old Bay seasoning – A pinch mixed into the dressing gives it a slight coastal kick.
- A drizzle of warm butter over the lobster mixture – For a little New England-meets-Connecticut-style hybrid.
- A sprinkle of flaky sea salt – Enhances the buttery bun and makes the flavors pop even more.
How to Make New England Style Lobster Rolls
- First, we will start by making the lobster salad. In a large bowl, whisk together mayonnaise and fresh lemon juice until smooth.
2. Next, stir in the chopped chives, tarragon, dill, shallot, salt, pepper, and lemon zest.
3. Fold in the diced celery and chunks of fresh lobster meat, tossing gently to coat everything evenly.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Next, you’ll toast the buns. Heat a large skillet over medium heat. Brush the outsides of the split-top rolls with melted butter. Toast for about 2 minutes per side, until golden brown and crisp.
Lastly, assemble and serve! Pile the chilled lobster mixture generously into each toasted bun.
Serve immediately with lemon wedges on the side for an extra fresh squeeze.
Expert Tips From My Kitchen
- Use fresh lobster whenever possible – If cooking whole lobsters, steaming in a large pot of boiling water for about 8–10 minutes is the best way to get tender, juicy meat.
- Don’t overdress the lobster – A little bit of mayo goes a long way—too much can mask the delicate sweetness of the seafood.
- Chill the lobster salad before serving – Letting it sit in an airtight container for at least 30 minutes enhances the flavors.
- Toast the buns right before serving – This ensures they stay warm and crisp, the perfect contrast to the cold lobster salad.
Serving Suggestions
- Wine pairing – A chilled glass of Chablis or a crisp Sauvignon Blanc brings out the natural sweetness of the lobster.
- With a side of potato chips – Cape Cod chips are a classic pairing for that perfect crunch. Of course, french fries are never a bad idea either!
- As part of a seafood feast – Serve alongside hot lobster rolls, fried clams, or a creamy clam chowder.
- On a butter lettuce cup – If you want a lighter option, skip the bun and spoon the lobster salad into lettuce leaves.
Storage Instructions
- Refrigerate leftovers in an airtight container – The lobster salad will keep for up to 2 days, though it’s best enjoyed fresh.
- Do not freeze – Mayo-based lobster recipes don’t freeze well, as the texture will change when thawed.
- Re-toast buns before serving leftovers – If making ahead, toast extra buns and store them separately to keep them from getting soggy.
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New England-Style Lobster Rolls
Equipment
- Large bowl
- whisk
- Large skillet or griddle
- Pastry brush
Ingredients
For the Lobster Salad:
- 1 cup mayonnaise
- Juice and zest of 1 lemon
- 4 tablespoons chives finely chopped
- 2 tablespoons tarragon finely chopped
- 3 tablespoons dill finely chopped
- 1 shallot finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup diced celery
- 2 pounds lobster meat cut into bite-sized pieces
For the Rolls:
- 6 split-top New England-style hot dog buns
- 4 tablespoons unsalted butter melted
- Lemon wedges for serving
Instructions
Make the Lobster Salad
- In a large bowl, whisk together the 1 cup mayonnaise and the juice and zest of 1 lemon until smooth.
- Add the 4 tablespoons finely chopped chives, 2 tablespoons finely chopped tarragon, 3 tablespoons finely chopped dill, 1 finely chopped shallot, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir to combine.
- Fold in the 1 cup diced celery and 2 pounds bite-sized lobster meat, gently tossing until everything is evenly coated. Cover and refrigerate for at least 30 minutes.
Toast the Buns
- Heat a large skillet or griddle over medium heat.
- Brush the outsides of the 6 split-top New England-style hot dog buns with 4 tablespoons melted unsalted butter. Toast for about 2 minutes per side, until golden brown.
Assemble and Serve
- Fill each toasted bun with the chilled lobster salad.
- Serve immediately with lemon wedges on the side.
Notes
- Fresh Lobster is Key: Use high-quality, freshly cooked lobster meat for the best flavor.
- Chill for the Perfect Bite: Allow the lobster salad to chill for at least 30 minutes to let the flavors meld.
- Golden, Buttery Buns: Don’t rush the toasting step—it adds essential texture and flavor.
These classic New England style lobster rolls were a hit at our cookout—so fresh, herby, and perfectly lemony. Tasted like summer in every bite!
This lobster roll recipe is spot on—simple, classic, and all about the lobster. I made it with fresh claws and it tasted just like what you’d get at a New England seafood shack.