Lobster Roll Recipe from a Lobstermonger's Daughter
This lobster roll recipe is a New England classic built on knuckle and claw lobster meat, a light lemon mayo dressing, and a fresh herb trio of chives, dill, and tarragon. Served cold in a buttery toasted split-top bun. Light on the mayo, heavy on the lobster. That's the only way.
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.
Nutrition Facts
Calories: 569kcalCarbohydrates: 24gProtein: 30gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 18gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 228mgSodium: 1297mgPotassium: 502mgFiber: 1gSugar: 4gVitamin A: 541IUVitamin C: 4mgCalcium: 231mgIron: 3mg
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