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Ultimate Lobster Rolls


Recipe source: Bon Appetit - June 2013

Note: Warm, toasty buttered rolls are key. If you can't find New England-style buns, trim 1/4 inch from both sides of standard hot dog buns to remove the crust and expose more surface area.

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  • 3 1 1/4 lb. live lobsters
  • 1 celery stalk, finely chopped
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh chives
  • 2-3 Tbsp. mayonnaise
  • Freshly ground black pepper
  • 6 New England-style split-top hot dog buns
  • 2 Tbsp. unsalted butter, room temperature


Servings 6


Step 1

1. Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

2. Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

3. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.

Do ahead: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.


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