Chunks of lobster and diced celery are tossed in a simple lemon mayo dressing, served with lettuce in a toasted bun. When my husband and I visited Boston, we ordered almost every lobster roll we could find! While there are different types and variations, this is our favorite. Delicious, fresh, and easy to make at home too!
Ingredients for Lobster Rolls
Lobster: This recipe uses either freshly cooked lobster or fresh or frozen lobster tails. While we love using claw and knuckle meat, tail meat is more accessible and easier where I live. Blot any moisture so the lobster doesn’t dilute the dressing or make the buns soggy. Bread: Split top buns are best for holding in every bite! If you can’t find split top, get bakery buns and split them from the top yourself. Lobster roll sliders can be made with homemade Parker house rolls or slider-sized homemade hamburger buns. Dressing: Full-fat mayo and fresh lemon juice with seasonings make the simple dressing that bring these lobster rolls together. A dash of Old Bay or homemade Cajun seasoning can be used instead of hot sauce if desired. I add a bit of celery for crunch.
Variations
Add fresh herbs like chives or tarragon. Make it low-carb by serving lobster salad on a bed of greens or tucking it into a low-carb wrap.
How to Make Lobster Rolls
Serve with a side of potato chips or baked french fries.
Leftover Lobster?
Keep leftover lobster salad separate from buns in a covered container in the refrigerator for up to 2 days. Toss salad with a splash of lemon juice and serve again with freshly toasted buns. Leftover lobster mixture can be frozen for up to a month in a zippered bag. Although it won’t thaw out as firm or fresh, it will still be great on a salad or in a wrap.
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