New England Lobster Roll

The first time I had a real lobster roll was at a tiny weathered shack in Maine, where the guy behind the counter handed me a paper boat with zero pretension. One bite of that sweet, tender lobster meat peeking out from a toasted bun and I understood why people obsess over these things. I've been recreating that moment ever since.

Last summer, I made a batch for a backyard barbecue and watched my friend who claims to hate seafood tentatively try one bite. She immediately asked for seconds and later admitted she'd been converted. Now she requests them every time she visits.

Ingredients

• 500 g cooked lobster meat: Claw and knuckle meat have the most flavor, while tail adds that classic sweetness
• 2–3 tbsp mayonnaise or melted butter: Mayonnaise gives you Maine style, melted butter creates the Connecticut variation
• 1 tbsp fresh lemon juice: Brightens everything and cuts through the richness
• 1 tbsp finely chopped celery: Adds just the right crunch without overpowering
• 1 tbsp chopped chives or scallions: Fresh onion flavor that complements rather than competes
• Salt and pepper: Enhances natural sweetness without overwhelming
• 4 split-top brioche rolls: The buttery, slightly sweet base is absolutely essential
• 2 tbsp softened butter: For toasting the rolls to golden perfection
• Lemon wedges and parsley: Simple garnishes that make everything look intentional

Instructions

Combine the lobster filling:

Gently fold the lobster with mayonnaise or melted butter, lemon juice, celery, and chives until just combined. Season carefully and taste as you go.

Toast the brioche rolls:

Butter the cut sides of each roll and cook in a hot skillet until golden and crisped, about 2 minutes per side. Watch closely so they don't burn.

Fill and serve immediately:

Pile the lobster mixture generously into each toasted roll and garnish with parsley. Serve with extra lemon wedges on the side.

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My grandmother always said that some foods are worth every penny and effort, and lobster rolls are exactly that kind of experience. They've become my go-to for celebrating small wins and big occasions alike.

Maine vs Connecticut Style

The mayonnaise version feels fresher and lighter, while melted butter creates this incredibly rich indulgence that honestly might change your life. I usually make both when hosting and let people choose their adventure.

Buying The Best Lobster

Freshly cooked lobster from a fish market will always beat pre-packaged meat, but I've found that high-quality frozen lobster meat works surprisingly well in a pinch. Just thaw it slowly in the fridge and pat it completely dry before mixing.

Perfect Pairings

A crisp white wine or cold beer cuts through the richness beautifully, and honestly, kettle chips on the side just make the whole experience complete.

• Keep the chunks of lobster generous
• Toast rolls right before serving
• Never refrigerate the filling before assembly

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Whether you're dreaming of the coast or just craving something extraordinary, this recipe delivers that perfect bite of summer.

Recipe Q&A

→ What's the difference between Maine and Connecticut style lobster rolls?

Maine style features cold lobster meat dressed with mayonnaise, while Connecticut style serves the meat warm with melted butter instead. Both use the same sweet lobster meat and toasted brioche roll.

→ Can I use frozen lobster meat?

Yes, frozen lobster meat works well. Thaw it completely in the refrigerator and pat dry before mixing with the dressing. Fresh-cooked lobster will have the sweetest flavor and best texture.

→ What type of rolls are best for lobster rolls?

Split-top brioche rolls or New England-style hot dog buns are traditional. Their flat sides toast beautifully in butter, creating a crispy exterior that holds the lobster filling perfectly.

→ How far in advance can I make lobster rolls?

For best results, assemble the rolls just before serving. You can mix the lobster salad up to 2 hours ahead and refrigerate. Toast the buns right before filling to maintain their crunch.

→ What sides pair well with lobster rolls?

Kettle-cooked potato chips, creamy coleslaw, or a simple green salad complement the rich lobster perfectly. A cold beer or crisp white wine makes an ideal beverage pairing.