Lobster Roll Recipe from a Lobstermonger’s Daughter
The Lobster Roll Recipe in our house came from my dad, a second-generation lobstermonger and fishmonger who has been selling lobster and fish his whole life. Growing up, I watched him pick lobster meat straight from the shell, and I learned early that a great lobster roll has one rule: the lobster is the star. Everything else just supports it. This recipe is his, updated with a fresh herb trio of chives, dill, and tarragon that I added along the way. Light on the mayo, heavy on the lobster, served cold in a buttery toasted split-top bun. There is no other way.
Lobster is kind of our thing. Growing up the daughter of a lobstermonger means I’ve spent more time around lobster than most and these recipes are the ones I keep coming back to. If you’re here for this lobster roll recipe, chances are you’ll want to bookmark my lobster scampi too — it’s the pasta we make when we want lobster to feel even more indulgent. My lobster cakes and New England lobster pasta salad are also worth bookmarking — both are great ways to stretch your lobster meat further if you’re working with a smaller amount or just want to make it go a little longer.
What Makes This Lobster Roll Recipe Different
- The Mayo ratio: Most recipes use too much. This dressing is intentionally light, just enough to coat the lobster without ever overpowering it. The lobster should be the first thing you taste.
- The herbs and aromatics: Most lobster roll recipes stop at chives and dill. This one goes further with tarragon and shallot — both have been in my family’s recipe for generations, and both make a difference you’ll taste immediately.
- The chill time: At least 30 minutes before the lobster salad goes anywhere near a bun. The dressing needs time to absorb into the meat. Skipping this is why so many homemade lobster rolls taste flat.
- The bun: Split-top only, toasted in butter on both flat sides until golden brown. Not one side. Both. That’s how my dad always did it.
Ingredients Notes
Before you shop for this lobster roll recipe, a few things are worth knowing. For the lobster meat, knuckle and claw are the move. They’re tender, sweet, and the perfect size for a roll. Tail meat works too, but only if you cut it into small bite-sized pieces. Left in larger chunks, it can get chewy and throw off the texture. For the mayo, use whatever you like, but do not use Miracle Whip. It’s sweet and tangy in all the wrong ways, and it will completely change the flavor profile. The tarragon is non-negotiable, too. It’s what makes this recipe different from every other lobster roll on the internet, and it’s what my dad’s recipe has always had. Don’t skip it and don’t substitute it with something else. And finally, split-top buns only. Toasted in butter on both sides until golden. That’s the only way.
A Note on Lobster Meat
The question I get most about this lobster roll recipe is whether to cook whole lobsters yourself or buy pre-cooked meat from the fish counter. My honest answer is store bought is totally fine. I make these with store bought all the time. Use what works for your budget and your schedule. If you do want to cook your own, boil whole lobsters in well-salted water for 8 to 10 minutes until bright red, then twist off the claws and tail, crack the shells, and pull the meat. Just remember to cut the tail meat into small pieces so the texture stays consistent throughout the roll.
How to Make New England Style Lobster Rolls
- First, we will make 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. Last, toast the buns and add lettuce and your lobster salad. Enjoy!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Lobster Roll Recipe from a Lobstermonger’s Daughter
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
- In a large bowl, whisk together the mayonnaise, fresh lemon juice, and lemon zest until smooth and well combined.1 cup mayonnaise, Juice and zest of 1 lemon
- Add the chives, dill, tarragon, shallot, salt, and pepper. Stir to combine. Taste it here. This is your only chance to adjust the seasoning before the lobster goes in.4 tablespoons chives, 2 tablespoons tarragon, 3 tablespoons dill, 1 shallot, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Fold in the diced celery and lobster meat gently. You want everything coated but you don’t want to break up the lobster pieces. Cover the bowl and refrigerate for at least 30 minutes. This is not optional. The flavors need time to come together.1 cup diced celery, 2 pounds lobster meat
- When you’re ready to serve, heat a large skillet or griddle over medium heat. Brush both flat sides of the split-top buns generously with melted butter. Toast for about 2 minutes per side until golden brown. Watch them closely. They go from golden to burnt fast.6 split-top New England-style hot dog buns, 4 tablespoons unsalted butter
- Fill each toasted bun with the chilled lobster salad. Serve your lobster rolls immediately with lemon wedges on the side.Lemon wedges
Notes
- Where to get the lobster meat. You have two options. Cook whole lobsters yourself by boiling them in well-salted water for 8-10 minutes until bright red, then crack the shells and pull the meat from the claws, knuckles, and tail. Or buy pre-cooked lobster meat from the fish counter. Both work beautifully. Just make sure whatever you buy is fresh, not frozen. Lobster releases water as it thaws and excess moisture will ruin the texture of the whole salad.
- Pat the lobster meat dry. This is the step most people skip and it matters. Before folding the lobster into the dressing, pat it dry with paper towels. Excess moisture will water down the mayo and make the whole salad loose and soggy.
- Taste the dressing before the lobster goes in. Once the lobster is folded in you’re not going to want to keep mixing it. Season the mayo dressing first, taste it, adjust the lemon and salt, and then add the lobster.
- Finding split-top buns. Look for New England style split-top hot dog buns. They’re flat on the sides which means maximum surface area for toasting in butter. Most grocery stores carry them near the regular hot dog buns. They make a difference.
- Don’t skip the tarragon. It’s the herb that sets this lobster roll recipe apart. Subtle, slightly floral, and perfect with lemon and lobster. It’s been in my family’s recipe for as long as I can remember. Don’t substitute it.
- Storage. The lobster salad keeps in an airtight container in the fridge for up to 2 days. Store the buns separately and toast them fresh before serving. The salad does not freeze well. The mayo breaks and the lobster texture changes.
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.