New England Lobster Roll (Print Version)

Tender lobster meat dressed and served in a toasted buttery brioche roll for a coastal classic.

# What You’ll Need:

→ Lobster

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

→ Dressing

02 - 2–3 tbsp mayonnaise (or 1/4 cup melted unsalted butter for Connecticut style)
03 - 1 tbsp freshly squeezed lemon juice
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:

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 softened butter on the sides of each brioche roll. Toast rolls in the skillet until golden brown on both sides, about 1 to 2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish the filled rolls with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It captures that perfect summer day feeling in every single bite
  • The whole family gathers around when these hit the table
  • Ready in under 30 minutes but tastes like a restaurant treat
02 -
  • Cold lobster meat works best, as it holds its texture and doesn't get mushy when mixed
  • The butter-toasted roll is just as important as the lobster filling itself
  • Serve them right away or the brioche will lose its perfect crunch
03 -
  • A pinch of Old Bay seasoning adds that classic coastal spice blend without overwhelming
  • The secret is never overmixing the lobster with the dressing, gentle folds keep those precious chunks intact
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