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the best lobster roll recipe on a plate with potato chips, a lemon wedge, and a beer
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4.60 from 227 votes

Best Lobster Roll Recipe (Maine-style)

The best lobster roll recipe is simple and succulent, with a buttery roll and lightly dressed, sweet and savory lobster meat. Here's how to make it.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sandwiches
Cuisine: American
Keyword: best lobster roll, best lobster roll recipe, lobster roll, lobster roll recipe, maine lobster roll
Calories: 508kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 pound (454 grams) cooked lobster meat
  • 2 tablespoons (28 grams) mayonnaise
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 1 tablespoon capers optional
  • 1 tablespoon minced fresh chives
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 4 top-split buns
  • 2 tablespoons (28 grams) good salted butter

Instructions

  • Cut or tear the lobster meat into bite-sized pieces and place in a medium mixing bowl.
  • In a small bowl, whisk together the mayonnaise, lemon juice, capers (if using), chives, salt, and pepper.
  • Pour the dressing over the lobster and toss gently to coat all the meat.
  • Spread the butter over the sides of the rolls.
  • Warm a 12-inch cast iron skillet over medium-high heat.
  • Set the buns down on the skillet on one of their sides. Cook for a minute or two until golden brown, then flip and cook the opposite side.
  • Divide the lobster meat among the buns and serve immediately.

Video

Notes

  1. Please refer to the Sourcing Lobster section of the post above for more information on choosing meat for lobster rolls.
  2. One pound of lobster meat makes four standard-sized rolls. If you'd like to go jumbo, use two pounds and also double the mayo, lemon juice, and chives.
  3. If you’d like to make your own top-split buns, here’s my favorite recipe.
  4. Snipped chives provide a delicate, savory freshness and a little pop of color. You can use the green tops of scallions instead if that's what you've got, or mix things up with other soft spring herbs. I especially love mixing in a little bit of fresh tarragon (at about a 1:3 ratio with chives) when I have some on hand.
  5. You can cook and pick the lobster meat up to a few days in advance (and make the buns, if you're starting from scratch). Heat and assemble the rolls right before serving. 
  6. Leftover elements can be stored separately — buns at room temperature or in the freezer, and lobster mixture in an airtight container in the fridge for up to a week.

Nutrition

Calories: 508kcal | Carbohydrates: 60.5g | Protein: 35g | Fat: 13.8g | Fiber: 2.9g