New England Lobster Roll (Printable Version)

Sweet lobster meat in toasted buttery brioche with your choice of mayonnaise or warm butter dressing.

# What You Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2–3 tbsp mayonnaise (or substitute with 2 oz melted unsalted butter for Connecticut style)
03 - 1 tbsp lemon juice (freshly squeezed)
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England–style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# How To Make It:

01 - In a medium bowl, gently combine the lobster meat with mayonnaise (or melted butter), lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread the softened butter on the sides of each brioche roll. Toast the rolls in the skillet until golden brown on both sides, about 1–2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It captures that magical shore lunch feeling in your own kitchen
  • The toasted brioche creates this incredible buttery crunch that holds everything together perfectly
02 -
  • Never chop the lobster too small or it loses that luxurious texture that makes lobster rolls special
  • The toasted brioche needs to be eaten right away because soggy bread ruins the whole experience
03 -
  • Let the lobster come to room temperature before mixing for better flavor absorption
  • The key is restraint with seasonings, you want the lobster to shine
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