Lobster Rolls

PSA: You don’t have to go to New England for the best lobster roll. While this recipe focuses on the all-butter version that makes lobster the star of the show, mayo fans need not fear—we've got both options at Delish, so you can make your dream lobster roll, just how you like it. Serve it with your favorite summer sides, and you’ve got a classic sandwich to transport you straight to the coast after just one bite.

Different Styles Of Lobster Rolls

There are two types of lobster rolls: Maine style and Connecticut style. If you're more of a Maine person, you’ll be more interested in our lobster salad recipe. It's dressed with mayo and would be delicious in a buttered, top-split hot dog bun, as per tradition. This lobster roll, on the other hand, is Connecticut style. That means absolutely no mayo in sight, just melted butter and some chives for freshness. We think this version really lets the lobster take center stage so, crustacean lovers, this is the sandwich for you.

How To Make Lobster Rolls

INGREDIENTS

• Lobster Tails: As should be obvious, lobster is the star of the show here. The tail meat in particular is sweet and meaty, and not at all fishy. The flavor is fresh and light, so taking down a buttery roll is almost too easy. In this recipe, I am letting lobster do the heavy lifting.
• Butter: Cooking in unsalted butter gives lobster all that beautiful buttery flavor without overwhelming the light flavor of the meat with salt. Hot butter gives irresistible flavor and color to lobster tail.
• Buns: When choosing the bread for your lobster roll, the classic choice is a split top hot dog bun. They’re soft, large, and sturdy enough to fill with plenty of lobster mixture. If you’d like to steer away from tradition, I recommend trying a brioche-style bun or even a Hawaiian roll.
• Chives: Chives are a great garnish. They have a flavor similar to onion or garlic, but much milder and greener. They just taste fresh!
• Kosher Salt & Black Pepper: I’m keeping the seasoning super simple here. Really, I just want to show off the lobster (who wouldn’t?). Salt and pepper are the classic choice for this purpose.
• Lemon Wedges: Citrus and acidity pair perfectly with fresh seafood, but I know not everyone is a lemon fan, so I am using them here as an optional garnish.

STEP-BY-STEP INSTRUCTIONS

Begin by melting 2 tablespoons of butter in a heat-proof bowl in the microwave. Then brush the melted butter generously over the cut sides of the hot dog buns so that each is evenly coated in butter. Heat a large skillet on medium heat and, once hot, add the buttered buns, cut side down, into the pan. Depending on the size of your skillet, you may have to do this in batches, and that is totally fine. Let the buns toast until a golden crust has formed, this should only take a minute or two, and then remove from the heat, and set aside for later.

When the buns are toasted and set aside, add the remaining butter back into the same skillet and reduce the heat to low. Once the butter has melted completely, add in the steamed and chopped lobster to cook, stirring constantly to ensure all of the meat is coated in butter. This is going to ensure you get a nice sear on the lobster and that any flavor that seeps into the butter is reintroduced back into the meat. Lobster meat is tender and doesn’t need to cook for very long, so remove it from the heat when completely coated in butter and warmed through, only about 3 to 4 minutes. Lightly season the cooked lobster meat with salt and pepper—we really just want to highlight the flavor of the lobster itself.

Once the meat is cooked and seasoned, fill each toasted bun with lobster, garnish with chives, and serve alongside lemon wedges. The acidity of lemon goes very well with fresh seafood!

Full list of ingredients and directions can be found in the recipe below.

Storage

Cooked lobster will last for up to 3 days when stored in an airtight container in the fridge.

Lobster Roll Variations

• Put your own spin on it. No matter which way you like your lobster rolls, you can put your own spin on them. If a mayo-based version is your main squeeze try folding in a spoonful of Dijon, Old Bay seasoning or a drizzle of toasted sesame oil. You could leave out the celery or add pickled jalapeños for kick. You could even tuck a few potato chips in alongside the lobster salad for added crunch.

• Try browned butter. If you're a butter lover, try this version: brown the butter first and let it cool slightly before folding in the cooked lobster. Add a little lemon and a smattering of flaky salt and you may never make eyes at another sandwich again. Any version works with a dash of hot sauce, just don't forget the lemon!