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Lobster Roll


"Great lobster rolls have super-fresh meat and a toasty, buttery bun. Here's the recipe…now just go catch the lobster. Deliciousness awaits." —David

Tip: Use meat from the entire lobster—not just the tail—to make this recipe. You’ll get a much more flavorful sandwich.

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Rate this recipe 4.3/5 (38 Votes)


  • 1 lb cooked lobster meat (from two 2-3 lb whole lobsters), cut into 1/2" pieces
  • 1/4 cup celery, minced
  • 1/4 cup mayonnaise
  • 1-1/2 Tbsp lemon juice
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • Dash of hot sauce
  • Pinch of cayenne
  • 2 Tbsp butter
  • 4 split-top hot dog rolls


Adapted from


Step 1

Place the lobster meat, celery, mayonnaise, lemon juice, pepper, salt, hot sauce, and cayenne in a bowl and mix until well combined. Refrigerate until the buns are toasted.

To toast the buns, preheat a large skillet over medium-low heat. Lightly spread the butter over both sides of each bun. Cook until golden brown, about 2–3 minutes. Turn the buns over and toast the other side. When the buns are ready, stuff each with about 3/4 cup of the lobster mixture.

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