Lobster Rolls – Refreshing, rich lobster rolls made with mayo, lemon juice, celery and chives and served on a butter bun.
Welcome to June, folks! Summer is starting so bring out the grilling recipes. But wait – don’t forget about the refreshing cold recipes that hit the spot during this time, as well. I’m talking about the fruit salads, ice creams, and other chilled salads.
This year, I’m adding a new recipe to my summer repertoire – Lobster Rolls. I was inspired by the lobster bisque I made earlier this year. I found that making lobster was much easier than I had imagined. No need to buy live lobsters and get frightened to death by them jumping from the pot, à la Julie & Julia. Nope. Lobster tails would work just as well. Plus, they were more easily available.
Without further ado, let’s dive into this easy, refreshing, and flavorful Lobster Roll!
What is a lobster roll?
A lobster roll is a traditional food that comes from New England. It is made with fresh lobster meat and tossed with mayo or butter (depending on the region), celery, and lemon juice and served in a top-sliced, buttered bun.
A lobster roll can be served hot (if made with butter) or cold (if made with mayo). I’ve had both and found that the refreshing, cold lobster roll is so perfect. You can really taste all the flavors and the richness of the lobster is tamed a bit.
How to make these rolls
This recipe for lobster rolls is one of the simplest you’ll find. No fancy ingredients or spices. That’s because we want the lobster flavor to shine here.
Lobster vs Lobster Tail
Typically, a lobster roll is made with the whole lobster. But because cooking a whole lobster is outside of my comfort zone (and I don’t know if I could find a whole lobster at my grocery store), I just use the lobster tail. Depending on the size of the tail, you can get enough meat for about 1 roll. Mine were on the small side so it took 4 tails to make 3 rolls.
Assembling the rolls
After the tails are cooked and cooled, I remove the meat and toss with the other ingredients. I let the mixture chill for 1 hour and then serve it up. You can let it sit for as long as 2 days before serving, if you want the make the mixture ahead of time.
When serving, you want to use a toasted, buttered bun. To do this, butter the sides of the bun and then toast in a pan until golden brown. Then, simply load up the buns with the chilled lobster mixture and top with some fresh chives for added color.
Tips & Tricks
- If you want the cooked lobster to cool down faster, place the tails in an ice bath right after they finish cooking.
- Top-sliced buns are very traditional for lobster rolls. But you don’t have to go to a fancy bakery to find them. I use some from Pepperidge Farm and have had no trouble finding them at multiple stores.
- The longer the lobster mixture sits, the better the flavor develops. It can be made 2 days before eating but don’t wait much longer than that since seafood has a short shelf life.
- 4 lobster tails
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ tablespoons mayonnaise
- ½ tablespoon chopped chives
- ½ stalk celery finely diced
- salt and pepper to taste
- 1 tablespoon butter softened
- 3 top-sliced buns
- chives for garnish
- In a large pot, add 5 cups of water and 1 teaspoon of salt. Cover and bring to a boil. Once boiling, add lobster tails and cook for 5 minutes or until tails turn bright red. Remove from pot and drain on paper towels. Turn off pot and cover. Remove lobster meat from the shells by slicing down the back of the tail with kitchen shears. Pull the halves apart and gently release the meat from the shells.
- Add cooked lobster meat to a medium bowl. Add lemon juice, mayo, diced celery, and chives. Mix together and give a taste. Add salt and pepper, as necessary. If you like to serve cold, chill for an hour in the refrigerator.
- When ready to serve, spread softened butter on both side of the buns. Place on hot skillet over medium heat to toast each side. Remove from heat and load buns up with prepared lobster meat. Serve with chopped chives as a garnish.