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Lobster Roll

Lobster Roll


Lobster Roll Recipe

Makes 2-3 buns | Prep Time: 10 Minutes | Cook Time: 30 Minutes


3 3/4 cups water and some salt for boiling lobster
(Use 1.5 cups of water per 1 lb of lobster)
2 tablespoons butter
1 tablespoon Old Bay Seasoning (optional)
2 1-1/2 lb live lobsters or 1/2 lb cooked lobster meat
2-3 hot dog buns, split and lightly toasted
1/4 cup Mayonnaise
Sea salt and ground black pepper to taste, for the lobster salad


Bring salted water, butter and Old Bay seasoning to a full boil. Plunge lobster head into the pot first and allow the pot to return to a slow rolling, but not quite boiling by turning it down to stop the boiling process. Keep pot uncovered during the poaching process to prevent fat in lobster from melting, keeping it tasty and tender. Boil for about 20 minutes, or until the shell turns bright red. (8 minutes per 1 1/4 lbs of lobster.)

When the lobster is cooked, remove from the pot and rinse the lobsters in cold running water. Proceed to remove the cartilage from the claws and the intestines from the tails. Cut and dice lobster meat into 1/2-inch thick to 3/4-inch pieces.

In a bowl, mix the mayonnaise, lobster meat, salt and pepper to taste. Refrigerate the lobster salad for at least 30 minutes before serving.

Make the lobster roll by assembling the buns. Open the buns and place it on a serving plate. You may toast the buns with some melted butter on a skillet over medium heat, buttered or leave it as is. Spoon the chilled lobster salad evenly on the bun. The lobster roll is now ready to be served with your choice of sides, for examples: pickles, fresh lettuce and fries/chips.

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13 COMMENTS... read them below or add one

  1. Foodjunkie

    The traditional bun is a New England style hot dog roll and is likely not commercially available outside of New England and Atlantic Canada.

  2. Growing up on the East Coast, and now living in NYC, summer = lobster rolls. The best I’ve had was at an outdoor cafe in Newport, RI. Anyways, I totally think the bun makes it, and traditional hot dog buns just don’t do it. You need the flat sides that get all buttery toasty, and these buns aren’t easy to come by at the supermarket. I did a little searching and found this link A little pricey, but worth it I think, especially since it makes regular hotdogs and even Italian sausages taste better. Check out the link for the recipe too.

  3. Lol. I lived in New England for 23 years and am trying to go back to my favorite city. The buns you refer to are not special in New England. They are the typical hot dog bun there. It’s the kind that are found in the rest of the country that are unusual there. I don’t think it really matters. In fact, since I’m Italian, I prefer a submarine roll (or french roll or Italian bread.

  4. That is exactly the bun I was referring to. If you want to make them yourself or you live somewhere other than in New England, this pan would do the job. However, in New England, these can be bought in any store. They are the buns everyone buys and are used for hot dogs and lobster salad. You don’t have to make them unless you want to.

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