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Lobster Roll is the sweet, buttery, just barely dressed seafood sandwich that tastes like a trip to the coast, with tender chilled lobster piled into a golden, butter toasted bun. I first made these for a summer weekend cookout and the whole family went quiet the second they took a bite. If you love our Maryland crab cake sandwich, this easy lobster roll is the next coastal classic to add to your table.
Fresh, buttery, and ready in 15 minutes, this lobster roll tastes like a seaside lobster shack made right at home.
Lobster Roll Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 4 rolls
- ⚡ Calories: 161kcal
- 🌶️ Flavor Profile: Sweet, buttery lobster in a toasted split top bun
- ✋ Difficulty: Easy, on par with our homemade French fries
Quick Answer
To make a Lobster Roll, stir together mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and sliced scallion, then gently fold in cooked, chilled lobster meat. Brush split top hot dog buns with melted butter and toast them in a skillet until golden. Fill the warm buns with the lobster mixture, garnish with extra scallion, and serve with lemon wedges and more melted butter on the side.
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Why This Recipe Works
Click to see the technique science
- Cold lobster, light dressing. A simple mayo dressing lets the sweet lobster meat stay the star instead of drowning it.
- Claw and knuckle meat. Tender claw and knuckle meat is sweeter and more delicate than tail, perfect for a classic roll.
- Scallion adds freshness. Thinly sliced scallion gives a mild oniony bite without overpowering the lobster.
- Buttered, toasted buns. Brushing the buns with butter and toasting them in a skillet gives crisp, golden, buttery edges.
- Split top buns hold best. Split top New England style buns have flat sides that toast evenly and cradle the filling.
- A squeeze of lemon. Fresh lemon juice brightens the rich, buttery flavors and keeps every bite balanced.
Why You’ll Love This Recipe
- Ready in 15 minutes. No fussy cooking, just mix, toast, and fill for a restaurant worthy roll at home.
- Summer on a bun. It is the ultimate warm weather treat, right up there with our crispy panko fried shrimp.
- Simple, fresh ingredients. A handful of pantry staples plus good lobster is all you need.
Key Ingredients
Here is a look at what goes into these lobster rolls. With so few ingredients, quality really matters.
- Cooked Lobster Meat: Use cold, cooked claw and knuckle meat for the sweetest, most tender bite. Pick through it for any shell before mixing.
- Mayonnaise: Just a few tablespoons coats the lobster in a light, creamy dressing without hiding its flavor.
- Scallion and Lemon: Thinly sliced scallion and a squeeze of fresh lemon juice add brightness and a little bite.
- Split Top Hot Dog Buns: New England style split top buns toast beautifully on their flat sides and hold the filling perfectly.
- Butter: Melted butter brushed on the buns before toasting is the key to that golden, crisp crust, like the finish on our homemade French fries.
See recipe card for exact quantities.
Variations and Substitutions
A classic lobster roll is hard to beat, but here are a few ways to switch it up.
- Connecticut style: Skip the mayo and toss the warm lobster in melted butter instead for a warm, buttery roll.
- Add celery: Fold in a little finely diced celery for extra crunch.
- Old Bay twist: Add a pinch of Old Bay seasoning for a classic seafood flavor, like our crab cake sandwich.
- Herb swap: Use fresh chives, dill, or tarragon in place of the scallion.
- Shrimp roll: Swap the lobster for cooked, chopped shrimp for an easier, more budget friendly version.
How to Make Lobster Roll
- In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and sliced scallion until combined.
- Mix the dressing until it is smooth and well blended.
- Add the cooked lobster meat and gently fold it in until coated, then chill until ready to serve.
- Place the split top buns on a tray and brush the sides and tops with melted butter.
- Toast the buttered buns in a skillet over medium heat until golden on the sides and top.
- Fill the warm buns with the lobster mixture, garnish with scallion, and serve with lemon wedges.
Recipe Tips & Tricks
- Keep the lobster cold. Mix and store the lobster mixture in the fridge until the buns are toasted and you are ready to serve.
- Do not overdress. Use just enough mayo to lightly coat the lobster so its natural sweetness shines.
- Pick through the meat. Check the lobster for any bits of shell before folding it into the dressing.
- Toast on the flat sides. Split top buns are made to toast on their flat sides for the crispiest result.
- Warm buns, cold filling. The contrast of a warm, buttery bun and cool lobster is what makes this roll special.
- Serve right away. Fill the buns just before serving so they stay crisp and do not get soggy.
Serving Ideas and Suggestions
Lobster rolls are a summer classic that practically beg for a side of crispy homemade French fries and a cold drink. Serve them on a paper lined tray for a true seaside feel.
For a bigger seafood spread, add our crispy panko fried shrimp and our Maryland crab cake sandwiches so everyone gets a taste of the coast.
Round out a cookout with a cool, creamy pasta salad like our Greek pasta salad or BLT pasta salad alongside these rolls.
Lobster Roll FAQs
Cooked claw and knuckle meat is the best choice for a lobster roll because it is sweet, tender, and easy to fold into the dressing. You can also use chopped tail meat, but claw and knuckle give that classic texture and flavor.
This classic Maine style lobster roll is served with cold, dressed lobster meat in a warm, buttery toasted bun. If you prefer the Connecticut style, toss warm lobster in melted butter and skip the mayo dressing.
Split top, New England style hot dog buns are traditional for a lobster roll. Their flat sides toast up golden in butter and they hold the filling without falling apart. Regular hot dog buns work in a pinch.
You can mix the lobster filling a few hours ahead and keep it chilled, but wait to toast the buns and assemble until right before serving so they stay warm and crisp.
Store the dressed lobster mixture in an airtight container in the refrigerator for up to 2 days. Keep it cold and assemble fresh rolls with toasted buns when you are ready to eat.
Yes, thawed frozen cooked lobster meat works well for a lobster roll. Thaw it in the refrigerator, drain it well, and pat it dry so the dressing does not get watery.
Craving more coastal favorites? Our Maryland Crab Cake Sandwich is the next seafood recipe to add to your summer table.
Lobster Roll Recipe
Ingredients
- 3 tablespoons mayonnaise
- 1/2 teaspoon lemon juice fresh squeezed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 scallion green part only, thinly sliced, plus more for garnish
- 1 pound cooked cold lobster claw and knuckle meat
- 4 split-top hot dog buns
- 1 tablespoon unsalted butter melted, plus more for serving, optional
- Lemon wedges for serving
Instructions
- In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and scallion until combined.3 tablespoons mayonnaise
- Add the lobster and fold it in so it’s covered in the sauce. Place in the fridge until ready to serve.3 tablespoons mayonnaise
- Place the hot dog buns on a sheet tray. Brush the sides and tops with the melted butter.3 tablespoons mayonnaise
- Place a large skillet over medium heat. Add the buns to the skillet and toast on the sides and top to your desired toastiness.3 tablespoons mayonnaise
- Fill the buns with the lobster mixture. Garnish with more scallions, optional. Serve with lemon wedges and more melted butter on the side, optional.3 tablespoons mayonnaise
Nutrition
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Has company over for dinner last night and these were a hit. Everyone loved them!