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Classic Lobster Rolls With Lemon Aioli


The key to this dish is how the cool lobster salad tucks into the warm, buttery toasted roll-summer simplicity at it's finest!

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Rate this recipe 4.6/5 (19 Votes)


  • 1/4 C. Mayonnaise
  • 1 Stalk Celery, finely chopped
  • 1 Tbsp. Freshly Squeezed Lemon Juice
  • 1 Sm. Garlic Clove, minced
  • 2 tsp. Dijon Mustard
  • 1/2 tsp. Sea Salt
  • Freshly Ground Black Pepper To Taste
  • 2 C. Cooked Lobster Meat, roughly chopped
  • 1 Tbsp. Butter (at room temp)
  • 4 Top-Split New England Style Rolls
  • Boston Lettuce, rinsed & patted dry
  • Potato Chips
  • Dill Pickle Spears



Step 1

In a lg. bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt & pepper to taste. Using a rubber spatula, gently mix in lobster till well coated. Refrigerate for at least 1 hr. Just before serving, heat a lg. skillet over med heat. Add 1/2 Tbsp. butter & melt till it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy. Flip rolls to toast exterior in the same manner. Repeat with remaining butter & rolls. Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips & a spear of dill pickle.


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