Buttery, golden buns overflowing with sweet lobster meat—summer’s ultimate indulgence is here! Whether you’re hosting a backyard barbecue or craving a coastal treat, these lobster roll recipes will transport your taste buds to seaside bliss. From classic New England styles to creative twists, we’ve gathered 20 mouthwatering versions that are surprisingly easy to make at home. Get ready to dive into the most delicious lobster rolls you’ll ever taste!
Classic Maine Lobster Roll with Butter Toasted Bun
A perfectly executed Maine lobster roll celebrates simplicity and quality ingredients. Always start with fresh-caught lobster meat for that sweet, briny flavor that defines this coastal classic. This version uses butter-toasted buns for extra richness and crunch.
Ingredients
– 1 pound fresh-caught lobster meat, chopped into bite-sized pieces
– 1/4 cup high-quality mayonnaise
– 1 tablespoon fresh-squeezed lemon juice
– 2 tablespoons finely chopped celery
– 1 tablespoon chopped fresh chives
– 1/4 teaspoon finely ground sea salt
– 1/8 teaspoon freshly cracked black pepper
– 4 top-split hot dog buns
– 4 tablespoons unsalted European-style butter, softened
Instructions
1. Combine chopped lobster meat, mayonnaise, lemon juice, celery, chives, sea salt, and black pepper in a medium mixing bowl.
2. Gently fold ingredients together until evenly coated, being careful not to break up the lobster pieces.
3. Cover bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
4. Heat a large cast-iron skillet or griddle over medium heat until a drop of water sizzles immediately.
5. Spread 1/2 tablespoon softened butter evenly on the outside surfaces of each top-split bun.
6. Place buns buttered-side down in the hot skillet and toast for 2-3 minutes until golden brown and crisp.
7. Flip buns and toast the other buttered side for another 2 minutes until equally golden.
8. Remove toasted buns from skillet and place on a wire rack to maintain crispness.
9. Spoon chilled lobster salad generously into each warm, toasted bun, mounding it slightly above the edges.
10. Serve immediately while buns are still warm and crisp. Each bite delivers contrasting textures of creamy, chilled lobster salad against the warm, buttery crunch of the toasted bun. The sweet lobster meat shines through the subtle tang of lemon and mayonnaise, making this perfect for summer gatherings or whenever you crave coastal comfort.
Spicy Sriracha Lobster Roll with Avocado
You won’t find a more satisfying handheld meal than this fiery twist on the classic lobster roll. Spicy sriracha mayo meets sweet lobster meat and creamy avocado for a flavor explosion that’s both indulgent and refreshing. It’s the perfect upgrade for your next summer gathering or when you’re simply craving something extraordinary.
Ingredients
– 1 lb fresh, sweet lobster meat, chopped
– 2 ripe, creamy Hass avocados
– 1/4 cup rich, full-fat mayonnaise
– 2 tbsp fiery sriracha sauce
– 1 tbsp freshly squeezed lime juice
– 1/4 cup crisp, finely chopped celery
– 2 tbsp fresh, fragrant chives, thinly sliced
– 4 premium, top-split hot dog buns
– 2 tbsp rich, unsalted butter, melted
– 1/2 tsp fine sea salt
Instructions
1. Preheat a large skillet over medium heat for 2 minutes.
2. Brush the insides of 4 top-split hot dog buns evenly with 2 tbsp melted unsalted butter.
3. Toast the buns in the skillet for 2-3 minutes until golden brown and crisp.
4. In a medium bowl, combine 1/4 cup full-fat mayonnaise, 2 tbsp fiery sriracha sauce, and 1 tbsp freshly squeezed lime juice.
5. Whisk the mayonnaise mixture vigorously for 30 seconds until fully incorporated and smooth.
6. Add 1 lb chopped sweet lobster meat, 1/4 cup finely chopped crisp celery, and 2 tbsp thinly sliced fresh chives to the bowl.
7. Gently fold the ingredients together until the lobster is evenly coated with the spicy mayo.
8. Halve 2 ripe Hass avocados and remove the pits.
9. Scoop the avocado flesh into a separate small bowl.
10. Mash the avocado with a fork until slightly chunky, then stir in 1/2 tsp fine sea salt.
11. Spread the mashed avocado evenly along the bottom of each toasted bun.
12. Divide the spicy lobster mixture equally among the 4 buns, mounding it generously over the avocado layer.
13. Serve immediately while the buns are still warm and crisp.
Dive into the incredible contrast of textures, from the warm, buttery crunch of the bun to the cool, creamy avocado and tender lobster chunks. The heat from the sriracha builds gradually, balanced perfectly by the rich mayonnaise and bright lime. For an extra kick, drizzle additional sriracha over the top or serve with crispy potato chips and an ice-cold lager.
Connecticut-Style Warm Butter Lobster Roll
Get ready for the ultimate coastal comfort food experience. Generous chunks of sweet lobster meet warm, herb-infused butter in this Connecticut classic. This simple preparation lets the quality seafood shine through without distractions.
Ingredients
– 1 lb fresh-caught lobster meat, roughly chopped
– 4 top-split hot dog buns
– 6 tbsp high-quality unsalted butter
– 2 tbsp fresh-squeezed lemon juice
– 1 tsp finely chopped fresh chives
– ¼ tsp sea salt
– ⅛ tsp freshly ground black pepper
Instructions
1. Melt 6 tbsp high-quality unsalted butter in a large skillet over medium-low heat for 2 minutes until fully liquid.
2. Add 1 lb fresh-caught lobster meat to the skillet and cook for 3 minutes, gently stirring to coat every piece in butter.
3. Stir in 2 tbsp fresh-squeezed lemon juice, ¼ tsp sea salt, and ⅛ tsp freshly ground black pepper until evenly distributed.
4. Remove the skillet from heat and fold in 1 tsp finely chopped fresh chives for fresh herbal notes.
5. Lightly toast 4 top-split hot dog buns in a separate dry skillet over medium heat for 1-2 minutes per side until golden brown.
6. Spoon the warm buttered lobster mixture evenly into each toasted bun, allowing excess butter to pool in the bottom. Really savor the contrast between the crisp toasted exterior and the luxurious, butter-drenched lobster filling. The pure seafood flavor shines through with just enough citrus brightness to cut through the richness—try serving these with salt-and-vinegar chips for the perfect salty crunch complement.
New England Lobster Roll with Lemon-Herb Mayo
Ready for the ultimate coastal sandwich experience? This New England lobster roll delivers sweet, tender meat in every bite. The lemon-herb mayo adds bright freshness that perfectly complements the rich lobster.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized chunks
– ¼ cup high-quality mayonnaise
– 1 tbsp freshly squeezed lemon juice
– 1 tsp finely chopped fresh chives
– 1 tsp finely chopped fresh tarragon
– ¼ tsp celery salt
– Pinch of freshly ground black pepper
– 2 tbsp unsalted butter, softened
– 4 New England-style hot dog buns
Instructions
1. Combine ¼ cup mayonnaise, 1 tbsp lemon juice, 1 tsp chives, 1 tsp tarragon, ¼ tsp celery salt, and a pinch of black pepper in a medium bowl.
2. Gently fold 1 lb chopped lobster meat into the mayonnaise mixture until evenly coated.
3. Cover the bowl with plastic wrap and refrigerate the lobster mixture for 30 minutes to allow flavors to meld.
4. Spread ½ tbsp softened butter on the outside of each hot dog bun.
5. Heat a large skillet over medium heat until a drop of water sizzles immediately.
6. Place the buttered buns in the skillet, buttered-side down, and toast for 2-3 minutes until golden brown and crisp.
7. Remove the toasted buns from the skillet and let them cool for 1 minute.
8. Divide the chilled lobster mixture evenly among the four toasted buns.
Unbelievably tender lobster contrasts with the crisp, buttery bun in every mouthful. The bright lemon and fresh herbs cut through the richness beautifully. Serve immediately with crispy potato chips and a cold local beer for the perfect summer meal.
Truffle Lobster Roll with Chives and Crème Fraîche
Only the most decadent lobster roll gets the truffle treatment. Our version combines sweet lobster meat with earthy truffle and tangy crème fraîche for a luxurious twist on a New England classic.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized chunks
– 1/4 cup high-quality crème fraîche
– 1 tbsp fresh chives, finely chopped
– 1 tsp black truffle oil
– 1 tsp fresh lemon juice
– 4 top-split hot dog buns, preferably New England-style
– 2 tbsp unsalted butter, melted
– 1/4 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Preheat a large skillet or griddle over medium heat.
2. Brush the outside of each top-split hot dog bun generously with melted unsalted butter.
3. Toast the buns on the preheated skillet, buttered-side down, for 2-3 minutes until golden brown and crisp.
4. In a medium mixing bowl, combine the chopped fresh cooked lobster meat, high-quality crème fraîche, and finely chopped fresh chives.
5. Gently fold in the black truffle oil and fresh lemon juice until just combined.
6. Season the lobster mixture with kosher salt and freshly cracked black pepper.
7. Spoon the prepared lobster salad evenly into the four toasted buns.
8. Serve immediately while the buns are still warm and crisp.
A buttery, crisp bun gives way to tender, sweet lobster meat enveloped in a tangy, truffle-kissed dressing. The subtle earthiness of truffle oil elevates each bite without overpowering the delicate seafood. For an elegant presentation, serve these rolls on a bed of microgreens with extra chives scattered over top.
Asian-Inspired Lobster Roll with Ginger and Scallions
Just when you thought lobster rolls couldn’t get better, this Asian-inspired version elevates the classic with vibrant ginger and scallions. Juicy lobster meets aromatic Asian flavors in a buttery toasted bun. Prepare to rethink everything you know about seafood sandwiches.
Ingredients
– 1 pound fresh lobster meat, cooked and chopped
– 1/4 cup rich mayonnaise
– 2 tablespoons fresh ginger, finely minced
– 3 scallions, thinly sliced with green parts separated
– 1 tablespoon fresh lime juice
– 1 teaspoon toasted sesame oil
– 4 soft brioche hot dog buns
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon flaky sea salt
– Freshly cracked black pepper
Instructions
1. Place chopped lobster meat in a medium mixing bowl.
2. Add mayonnaise, minced ginger, white parts of scallions, lime juice, and sesame oil to the bowl.
3. Gently fold ingredients together until lobster is evenly coated, being careful not to break up the lobster chunks.
4. Season mixture with flaky sea salt and several cracks of black pepper.
5. Cover bowl with plastic wrap and refrigerate for 20 minutes to allow flavors to meld.
6. While lobster chills, spread softened butter evenly on the inside surfaces of all four brioche buns.
7. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately.
8. Place buns buttered-side down in the hot skillet and toast for 2-3 minutes until golden brown and crisp.
9. Remove toasted buns from heat and let cool slightly on a wire rack.
10. Remove chilled lobster mixture from refrigerator and stir in the green parts of the scallions.
11. Divide lobster mixture evenly among the four toasted brioche buns.
12. Serve immediately while buns are still warm and crisp. On your first bite, you’ll notice the contrast between the warm, buttery bun and the cool, creamy lobster filling. The ginger provides a spicy kick that cuts through the richness, while the scallions add both sharpness and freshness. For an extra crunch, top with quick-pickled vegetables or serve with crispy seaweed salad on the side.
Avocado Lobster Roll with Lime Dressing
Bold flavors meet creamy textures in this elevated seafood classic. Fresh lobster gets tossed with ripe avocado and zesty lime for a refreshing twist on the traditional roll. This simple preparation lets quality ingredients shine through without overwhelming effort.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized chunks
– 2 ripe Hass avocados, perfectly soft when gently pressed
– 1/4 cup mayonnaise, rich and creamy
– 2 tbsp fresh lime juice, freshly squeezed
– 1 tsp lime zest, finely grated
– 1/4 cup red onion, finely diced
– 2 tbsp fresh cilantro, roughly chopped
– 4 New England-style hot dog buns, split-top
– 2 tbsp unsalted butter, melted
– 1/2 tsp sea salt, coarse
– 1/4 tsp black pepper, freshly ground
Instructions
1. Preheat a large skillet over medium heat for 2 minutes until evenly hot.
2. Brush the inside surfaces of all 4 hot dog buns with 2 tbsp melted butter using a pastry brush.
3. Place buns butter-side down in the preheated skillet and toast for 2-3 minutes until golden brown and crisp.
4. Remove toasted buns from skillet and set aside on a wire rack to maintain crispness.
5. In a medium mixing bowl, combine 2 ripe Hass avocados with 1/4 cup mayonnaise and mash with a fork until creamy but slightly chunky.
6. Add 2 tbsp fresh lime juice and 1 tsp lime zest to the avocado mixture, stirring thoroughly to incorporate.
7. Fold in 1 lb fresh cooked lobster meat gently to avoid breaking up the chunks.
8. Mix in 1/4 cup finely diced red onion and 2 tbsp roughly chopped fresh cilantro until evenly distributed.
9. Season the mixture with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper, tasting once to adjust seasoning if needed.
10. Divide the lobster-avocado filling equally among the 4 toasted buns, packing generously but not overflowing.
11. Serve immediately while buns remain warm and crisp. The cool, creamy filling contrasts beautifully with the warm, buttery bun for perfect texture balance. Lime zest brightens each bite while avocado adds luxurious richness without overwhelming the delicate lobster flavor.
Bacon-Wrapped Lobster Roll with Chipotle Aioli
You won’t find a more indulgent twist on the classic lobster roll than this bacon-wrapped version. Crispy, smoky bacon encases sweet, tender lobster meat, all brought together with a spicy chipotle aioli. It’s the ultimate upgrade for your next special occasion or when you simply want to treat yourself.
Ingredients
- 4 large, fresh lobster tails
- 8 slices thick-cut, applewood-smoked bacon
- 1/2 cup high-quality mayonnaise
- 2 tbsp freshly squeezed lime juice
- 2 tsp finely minced chipotle peppers in adobo sauce
- 1 tsp smoked paprika
- 1/4 cup finely chopped fresh chives
- 2 top-split New England-style hot dog buns
- 2 tbsp rich, unsalted butter
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Carefully drop the lobster tails into the boiling water and cook for exactly 6 minutes until the shells turn bright red.
- Immediately transfer the cooked lobster tails to an ice water bath to stop the cooking process, which keeps the meat tender.
- Once completely cool, remove the lobster meat from the shells and chop it into generous, bite-sized chunks.
- In a medium mixing bowl, combine the mayonnaise, lime juice, minced chipotle peppers, smoked paprika, and fresh chives.
- Gently fold the chopped lobster meat into the chipotle aioli mixture until evenly coated.
- Lay out 4 slices of bacon side-by-side, slightly overlapping, and place half of the lobster mixture along one end.
- Carefully roll the bacon around the lobster filling, ensuring the seam side is down to prevent unraveling during cooking.
- Repeat the process with the remaining bacon and lobster mixture to create two rolls.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the bacon-wrapped lobster rolls seam-side down on the prepared baking sheet.
- Bake for 18-20 minutes until the bacon is crispy and deeply browned.
- While the rolls bake, melt the unsalted butter in a skillet over medium heat.
- Toast the split-side of the hot dog buns in the melted butter for 2-3 minutes until golden brown and crisp.
- Remove the bacon-wrapped lobster rolls from the oven and let them rest for 3 minutes before assembling.
- Place each finished bacon-wrapped lobster roll into a butter-toasted bun.
Heavenly contrasts define this dish—the crisp bacon shell gives way to luxurious, sweet lobster with a smoky-spicy kick. Serve these immediately while the bacon remains shatteringly crisp against the soft, buttered bun. For an extra touch, garnish with additional fresh chives and a lime wedge for squeezing over top.
Cajun-Spiced Lobster Roll with Remoulade Sauce
Mouthwatering lobster gets a spicy Southern twist in this elevated sandwich. Perfectly cooked sweet lobster meat meets bold Cajun seasoning and creamy remoulade sauce. This handheld delight brings coastal comfort with a kick that’ll have you reaching for seconds.
Ingredients
– 1 lb fresh lobster tails, shells on
– 2 tbsp rich Cajun seasoning blend
– 1/2 cup high-quality mayonnaise
– 2 tbsp tangy Dijon mustard
– 1 tbsp freshly squeezed lemon juice
– 1 tsp smoked paprika
– 1/4 cup finely chopped crisp celery
– 2 tbsp finely minced fresh parsley
– 4 premium split-top hot dog buns
– 2 tbsp unsalted butter, melted
– 1 tsp Old Bay seasoning
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Carefully drop lobster tails into boiling water and cook for exactly 8 minutes until shells turn bright red.
3. Immediately transfer cooked lobster to an ice water bath to stop cooking process.
4. Remove lobster meat from shells, discarding shells, and chop into 1/2-inch chunks.
5. In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, and smoked paprika to create remoulade base.
6. Fold chopped lobster, celery, and parsley into remoulade mixture until evenly coated.
7. Sprinkle Cajun seasoning over lobster mixture and gently combine.
8. Brush split-top buns with melted butter on all interior surfaces.
9. Toast buns in a dry skillet over medium heat for 2-3 minutes until golden brown and crisp.
10. Sprinkle toasted buns with Old Bay seasoning for extra flavor dimension.
11. Generously fill each toasted bun with Cajun-spiced lobster mixture.
Outstanding texture contrasts make this sandwich memorable—tender lobster against the crisp toasted bun creates perfect harmony. The remoulade sauce provides cooling relief from the Cajun spice kick, while celery adds refreshing crunch. Serve these rolls with ice-cold beer and crispy potato chips for the ultimate summer meal that balances heat and coolness in every bite.
Lobster and Shrimp Roll with Old Bay Seasoning
Hitting the perfect balance between luxury and comfort, this seafood roll combines sweet lobster and tender shrimp with classic Old Bay seasoning. The creamy filling gets bright pops of freshness from lemon and herbs, all cradled in a buttery toasted bun for the ultimate handheld meal.
Ingredients
– 1 lb fresh lobster meat, chopped into bite-sized chunks
– 1/2 lb medium raw shrimp, peeled and deveined
– 1/4 cup high-quality mayonnaise
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp Old Bay seasoning
– 2 tbsp unsalted butter, softened
– 4 top-split hot dog buns
– 2 tbsp finely chopped fresh chives
– 1/4 cup finely diced celery
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the raw shrimp and cook for exactly 2-3 minutes until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to an ice water bath using a slotted spoon to stop the cooking process.
4. Drain the shrimp thoroughly and pat dry with paper towels, then chop into 1/2-inch pieces.
5. In a medium mixing bowl, combine the chopped lobster meat and prepared shrimp.
6. Add the high-quality mayonnaise, freshly squeezed lemon juice, and Old Bay seasoning to the seafood mixture.
7. Gently fold in the finely diced celery and chopped fresh chives until evenly distributed.
8. Season the mixture with a pinch of salt, being careful not to over-salt since Old Bay contains salt.
9. Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately.
10. Spread the softened unsalted butter evenly on the cut sides of all 4 top-split hot dog buns.
11. Place the buns butter-side down in the hot skillet and toast for 2-3 minutes until golden brown and crisp.
12. Remove the toasted buns from the skillet and let them cool for 1 minute before filling.
13. Divide the lobster and shrimp mixture evenly among the 4 toasted buns, pressing gently to fill.
14. Serve immediately while the buns are still warm and crisp.
Remarkably creamy yet light, the filling offers bursts of sweet seafood against the celery’s crunch and Old Bay’s signature spice. The warm, buttery bun provides the perfect textural contrast to the cool, seasoned salad inside. For a summer twist, serve with chilled potato salad and extra lemon wedges for squeezing over each bite.
Grilled Lobster Roll with Garlic Butter
Zesty grilled lobster transforms this classic sandwich into something extraordinary. Garlic butter infuses every component with rich flavor while grilling adds smoky depth. This elevated version comes together quickly for impressive summer entertaining.
Ingredients
– 1 lb fresh lobster meat, chopped into bite-sized pieces
– 4 New England-style hot dog buns, split
– ½ cup unsalted butter, melted and warm
– 3 cloves garlic, finely minced
– 2 tbsp fresh lemon juice, freshly squeezed
– ¼ cup mayonnaise, high-quality and creamy
– 2 tbsp fresh chives, thinly sliced
– ½ tsp smoked paprika, vibrant red
– ¼ tsp cayenne pepper, for subtle heat
– Kosher salt, coarse crystals
– Freshly ground black pepper, coarsely cracked
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring grates are clean and lightly oiled.
2. Combine warm melted butter and minced garlic in a small bowl, allowing flavors to meld for 5 minutes.
3. Brush the inside surfaces of split hot dog buns generously with garlic butter mixture.
4. Place buns cut-side down on the hot grill and toast for 2-3 minutes until golden brown with visible grill marks.
5. Remove toasted buns from grill and set aside on a clean platter.
6. In a medium mixing bowl, combine chopped lobster meat, mayonnaise, lemon juice, chives, smoked paprika, and cayenne pepper.
7. Gently fold the lobster mixture until evenly coated, being careful not to break up the lobster pieces.
8. Season the lobster salad with ½ teaspoon kosher salt and ¼ teaspoon black pepper, mixing thoroughly.
9. Spoon the prepared lobster salad evenly into the toasted buns, mounding slightly.
10. Drizzle remaining garlic butter over the filled lobster rolls just before serving.
Each bite delivers tender lobster with crispy, buttery bread and aromatic garlic notes. The smoky char from grilling complements the sweet seafood perfectly. Serve immediately with extra lemon wedges for squeezing over the top.
Lobster Roll Sliders with Brioche Buns
Unbelievably delicious and perfect for entertaining, these lobster roll sliders elevate classic New England flavors into bite-sized perfection. Using high-quality ingredients makes all the difference in creating memorable party food that disappears quickly.
Ingredients
- 1 pound fresh cooked lobster meat, chopped into bite-sized chunks
- 1/2 cup high-quality mayonnaise
- 2 tablespoons fresh lemon juice, freshly squeezed
- 2 tablespoons finely chopped fresh chives
- 1/4 cup finely diced celery
- 1 teaspoon Old Bay seasoning
- 12 soft brioche slider buns
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F to prepare for toasting the buns.
- In a medium mixing bowl, combine the fresh cooked lobster meat, high-quality mayonnaise, and fresh lemon juice until evenly coated.
- Gently fold in the finely chopped fresh chives and finely diced celery to maintain the lobster’s texture.
- Sprinkle the Old Bay seasoning, sea salt, and freshly ground black pepper over the mixture and stir to incorporate evenly.
- Brush the insides of the soft brioche slider buns with the melted unsalted butter using a pastry brush.
- Place the buttered brioche slider buns cut-side up on a baking sheet and toast in the preheated 350°F oven for 5-7 minutes until golden brown.
- Remove the toasted brioche slider buns from the oven and let them cool for 2 minutes to prevent the lobster salad from becoming watery.
- Spoon approximately 2 tablespoons of the lobster mixture onto the bottom half of each toasted brioche slider bun.
- Place the top halves of the brioche slider buns over the lobster mixture and press gently to secure.
- Arrange the completed lobster roll sliders on a serving platter and serve immediately.
Perfectly balanced between creamy and crunchy, these sliders deliver sweet lobster meat against the buttery brioche. The subtle spice from Old Bay complements the fresh herbs beautifully. Serve them alongside crisp potato chips and chilled rosé for an effortless summer gathering that impresses every time.
Lobster Roll with Tarragon and Celery Salad
Warm weather calls for this coastal classic with a fresh twist. We’re elevating the traditional lobster roll with bright tarragon and crisp celery for perfect texture balance. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized pieces
– ¼ cup high-quality mayonnaise
– 1 tbsp fresh lemon juice, freshly squeezed
– 2 tbsp finely chopped fresh tarragon leaves
– ½ cup finely diced crisp celery stalks
– 2 tbsp unsalted butter, softened
– 4 top-split hot dog buns, preferably New England style
– ¼ tsp kosher salt
– ⅛ tsp freshly ground black pepper
Instructions
1. Place the chopped lobster meat in a medium mixing bowl.
2. Add mayonnaise, fresh lemon juice, chopped tarragon, diced celery, kosher salt, and black pepper to the bowl.
3. Gently fold all ingredients together until evenly combined, being careful not to break up the lobster chunks.
4. Cover the bowl with plastic wrap and refrigerate the lobster mixture for 30 minutes to allow flavors to meld.
5. Heat a large skillet over medium heat for 2 minutes until evenly warm.
6. Spread softened butter evenly on the outside surfaces of all four hot dog buns.
7. Place buns buttered-side down in the preheated skillet.
8. Toast for 2-3 minutes until golden brown and crisp, checking frequently to prevent burning.
9. Remove toasted buns from skillet and place on a clean cutting board.
10. Divide the chilled lobster salad evenly among the four toasted buns.
11. Serve immediately while buns remain warm and crisp.
Mouthwatering texture comes from the contrast between warm, buttery buns and cool, creamy lobster salad. The tarragon adds an herbal brightness that cuts through the richness perfectly. For a summer presentation, serve alongside salt-and-vinegar potato chips and crisp pickle spears.
Mexican-Style Lobster Roll with Lime Crema
Zesty lobster gets a south-of-the-border twist in this vibrant take on the classic roll. Fresh lime crema cuts through the richness for a perfectly balanced bite. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 lb fresh lobster meat, cooked and chopped
– 1/3 cup mayonnaise, high-quality and creamy
– 2 tbsp fresh lime juice, freshly squeezed
– 1/4 cup Mexican crema, smooth and tangy
– 1/4 cup red onion, finely diced
– 1 jalapeño, seeds removed and minced
– 1/4 cup fresh cilantro, roughly chopped
– 4 top-split hot dog buns, buttered and toasted
– 2 tbsp unsalted butter, softened for spreading
– 1/2 tsp chili powder, mild and aromatic
– 1/4 tsp kosher salt, coarse and flaky
Instructions
1. Combine chopped lobster meat, mayonnaise, lime juice, Mexican crema, diced red onion, minced jalapeño, chopped cilantro, chili powder, and kosher salt in a medium bowl.
2. Mix gently with a spatula until all ingredients are evenly distributed, being careful not to break up the lobster chunks too much.
3. Let the lobster mixture rest in the refrigerator for 15 minutes to allow flavors to meld together.
4. While mixture chills, spread softened butter evenly on the inside surfaces of all four hot dog buns.
5. Heat a large skillet over medium heat until a drop of water sizzles immediately upon contact.
6. Place buns buttered-side down in the hot skillet and toast for 2-3 minutes until golden brown and crisp.
7. Remove toasted buns from skillet and let cool slightly on a wire rack to prevent sogginess.
8. Divide chilled lobster mixture evenly among the four toasted buns, mounding it generously.
9. Garnish each roll with additional cilantro leaves and a lime wedge if desired.
Hearty chunks of lobster provide satisfying texture against the soft, buttery bun. The lime crema adds bright acidity that complements the subtle heat from the jalapeño. Serve immediately with crisp tortilla chips for extra crunch, or pair with a cold Mexican lager to cut through the richness.
Panko-Crusted Lobster Roll with Wasabi Mayo
Escape the ordinary with this elevated lobster roll that swaps traditional preparation for crispy panko-crusted perfection. Every bite delivers satisfying crunch alongside tender, sweet lobster meat. The wasabi mayo adds just enough heat to cut through the richness without overwhelming the delicate seafood.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized chunks
– 1 cup Japanese panko breadcrumbs
– 2 tbsp high-quality mayonnaise
– 1 tsp prepared wasabi paste
– 1 tsp fresh lemon juice
– 2 top-split hot dog buns
– 2 tbsp unsalted butter, melted
– 1 tbsp finely chopped fresh chives
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 2 cups vegetable oil for frying
Instructions
1. Combine 2 tbsp mayonnaise and 1 tsp wasabi paste in a medium bowl, whisking until fully incorporated.
2. Add 1 lb chopped lobster meat, 1 tbsp chives, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper to the wasabi mayo mixture.
3. Gently fold the ingredients together until the lobster is evenly coated, being careful not to break up the lobster chunks.
4. Divide the lobster mixture into two equal portions and shape each into a compact log that fits your hot dog buns.
5. Place 1 cup panko breadcrumbs in a shallow dish.
6. Roll each lobster log in the panko, pressing gently to ensure complete coverage on all sides.
7. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature.
8. Carefully lower one panko-crusted lobster roll into the hot oil using a slotted spoon.
9. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through cooking.
10. Remove the fried lobster roll and drain on a wire rack set over a baking sheet.
11. Repeat with the second lobster roll.
12. While the lobster rolls drain, brush the inside of 2 top-split buns with 2 tbsp melted butter.
13. Toast the buttered buns in a dry skillet over medium heat for 1-2 minutes until lightly golden.
14. Place one crispy lobster roll into each toasted bun.
Heavenly texture contrasts make this dish unforgettable—crispy panko gives way to tender lobster, while the wasabi mayo provides a subtle heat that lingers pleasantly. Serve immediately with extra wasabi mayo for dipping, or pair with a crisp cucumber salad to balance the richness. The combination of hot, crunchy exterior and cool, creamy interior creates a dining experience that feels both familiar and excitingly new.
Lobster Roll with Mango Salsa and Coconut Dressing
Nailing the perfect summer sandwich requires bold flavors and contrasting textures. This lobster roll combines sweet shellfish with tropical mango salsa and creamy coconut dressing for an unforgettable bite. Prepare to elevate your picnic game with this refreshing twist on a coastal classic.
Ingredients
– 1 lb fresh lobster meat, cooked and chopped
– 2 ripe mangoes, peeled and diced
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
– 1/4 cup full-fat coconut milk
– 2 tbsp fresh lime juice
– 1 tsp honey
– 4 top-split hot dog buns
– 2 tbsp unsalted butter, melted
– 1/2 tsp sea salt
Instructions
1. Combine diced mangoes, chopped red onion, fresh cilantro, and minced jalapeño in a medium bowl.
2. Whisk together coconut milk, fresh lime juice, honey, and sea salt in a small bowl until fully emulsified.
3. Gently fold the coconut dressing into the mango mixture until evenly coated.
4. Heat a large skillet over medium heat for 2 minutes until hot.
5. Brush the inside surfaces of top-split hot dog buns with melted butter.
6. Toast buns in the heated skillet for 2-3 minutes until golden brown and crisp.
7. Combine chopped lobster meat with 1/2 cup of the prepared mango salsa in a separate bowl.
8. Fill each toasted bun generously with the lobster and salsa mixture.
9. Top each roll with additional mango salsa before serving immediately.
You’ll love the contrast between the tender lobster and crisp toasted bun. The creamy coconut dressing balances the spicy jalapeño and sweet mango perfectly. Serve these immediately with chilled rosé for the ultimate summer meal.
Lobster Roll with Pickled Jalapeños and Cilantro
Savor the perfect balance of coastal luxury and vibrant spice in this lobster roll. Succulent lobster meets zesty pickled jalapeños and fresh cilantro for a memorable sandwich. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 lb fresh lobster meat, cooked and chilled
– 2 tbsp high-quality mayonnaise
– 1 tbsp fresh lime juice, freshly squeezed
– 1/4 cup pickled jalapeños, finely chopped
– 1/4 cup fresh cilantro leaves, roughly chopped
– 2 tbsp unsalted butter, softened
– 4 top-split hot dog buns
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Place chilled lobster meat on a cutting board and chop into 1/2-inch chunks using a sharp chef’s knife.
2. In a medium mixing bowl, combine mayonnaise, fresh lime juice, coarse sea salt, and freshly ground black pepper.
3. Add chopped lobster meat to the bowl and gently fold with a rubber spatula until evenly coated.
4. Fold in finely chopped pickled jalapeños and roughly chopped cilantro leaves until just incorporated.
5. Heat a large skillet over medium heat for 2 minutes until a water droplet sizzles upon contact.
6. Spread softened unsalted butter on all cut sides of the top-split hot dog buns.
7. Place buns butter-side down in the heated skillet and toast for 2-3 minutes until golden brown and crisp.
8. Remove toasted buns from skillet and place on a clean cutting board.
9. Divide lobster mixture evenly among the four toasted buns using a large spoon.
10. Serve immediately while buns are still warm and crisp. Lightly crisp buns provide structural integrity against the moist filling. Chilled lobster ensures optimal texture and food safety. Gentle folding preserves the delicate lobster chunks from breaking apart. Lobster rolls feature cool, creamy filling against warm, buttery buns with bright heat from jalapeños. Layer extra pickled jalapeños on top for added crunch and spice intensity. The cilantro adds herbal freshness that cuts through the rich lobster perfectly.
Lobster Roll with Crispy Prosciutto and Arugula
Unexpectedly simple yet utterly luxurious, this lobster roll elevates beachside classics with crispy prosciutto and peppery arugula. Perfect for summer entertaining or treating yourself, it comes together in under 30 minutes. The combination of tender lobster and salty crunch creates pure satisfaction in every bite.
Ingredients
- 1 pound fresh-cooked lobster meat, chopped into bite-sized pieces
- 4 slices paper-thin prosciutto
- 1/3 cup rich mayonnaise
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon finely chopped fresh chives
- 2 cups peppery arugula
- 4 top-split hot dog buns
- 2 tablespoons creamy unsalted butter, softened
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Arrange the paper-thin prosciutto slices in a single layer on the prepared baking sheet.
- Bake the prosciutto for 8-10 minutes until deeply crispy and golden brown.
- Transfer the crispy prosciutto to a paper towel-lined plate to drain excess grease.
- While prosciutto bakes, combine the fresh-cooked lobster meat, rich mayonnaise, fresh-squeezed lemon juice, and finely chopped fresh chives in a medium bowl.
- Gently fold the ingredients together until evenly coated, being careful not to break up the lobster chunks.
- Spread the creamy unsalted butter evenly on the outside surfaces of all four top-split hot dog buns.
- Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately.
- Toast the buttered buns in the hot skillet for 2-3 minutes per side until golden brown and crisp.
- Crumble the cooled crispy prosciutto into small pieces over the lobster mixture.
- Add the peppery arugula to the lobster mixture and gently toss to combine.
- Divide the lobster filling evenly among the four toasted buns, packing it generously.
- Serve immediately while the buns are still warm and crisp.
Remarkably balanced textures make each bite memorable—the crisp bun gives way to tender lobster, while prosciutto shatters with salty intensity. The peppery arugula cuts through the richness beautifully, creating a sophisticated yet approachable flavor profile. For an elegant presentation, serve on a wooden board with pickle spears and crispy potato chips for contrasting crunch.
Lobster Roll with Lemon Aioli and Fresh Dill
Gourmet lobster rolls transform simple ingredients into coastal perfection. Get ready to assemble these buttery, herb-kissed sandwiches that deliver restaurant-quality flavor in minutes. Fresh dill and zesty lemon aioli elevate the sweet lobster meat beautifully.
Ingredients
– 1 lb fresh cooked lobster meat, chopped into bite-sized chunks
– 1/3 cup high-quality mayonnaise
– 1 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard with sharp tang
– 1 garlic clove, finely minced
– 2 tbsp fresh dill, finely chopped
– 1/4 tsp smoked paprika for subtle warmth
– 4 top-split hot dog buns with soft interiors
– 3 tbsp unsalted butter, melted and golden
– 1 tbsp fresh chives, thinly sliced for garnish
– Crisp iceberg lettuce leaves for crunch
Instructions
1. Combine mayonnaise, lemon juice, Dijon mustard, minced garlic, fresh dill, and smoked paprika in a medium mixing bowl.
2. Whisk the aioli ingredients vigorously for 60 seconds until completely smooth and emulsified.
3. Gently fold the chopped lobster meat into the aioli mixture using a spatula to avoid breaking the chunks.
4. Cover the lobster mixture tightly with plastic wrap and refrigerate for 20 minutes to allow flavors to meld.
5. Preheat a large skillet over medium heat until a water droplet sizzles immediately upon contact.
6. Brush the outside of each hot dog bun generously with melted butter using a pastry brush.
7. Toast the buttered buns in the preheated skillet for 2-3 minutes per side until golden brown and crisp.
8. Line the inside of each toasted bun with crisp iceberg lettuce leaves for structural support.
9. Divide the chilled lobster mixture evenly among the four prepared buns using a measuring cup for consistency.
10. Garnish each lobster roll with freshly sliced chives for color and subtle onion flavor.
Final touches make these lobster rolls exceptional. The chilled, creamy filling contrasts wonderfully with the warm, buttery bun for perfect temperature play. Serve immediately with salt-and-vinegar chips or a simple arugula salad to complement the rich seafood flavors.
Lobster Roll with Brown Butter and Crispy Shallots
Hitting that perfect balance of decadent and approachable, this lobster roll elevates the classic with nutty brown butter and crispy shallots. Here’s how to create this restaurant-quality sandwich in your own kitchen.
Ingredients
– 1 lb fresh lobster meat, chopped into bite-sized pieces
– 4 top-split hot dog buns
– 6 tbsp unsalted butter, divided
– 2 large shallots, thinly sliced into rings
– 1/4 cup mayonnaise
– 1 tbsp fresh lemon juice
– 1 tbsp chopped fresh chives
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. Melt 4 tablespoons of butter in a small saucepan over medium heat.
2. Cook butter for 3-5 minutes until it turns amber-colored and smells nutty, then immediately remove from heat.
3. Heat remaining 2 tablespoons of butter in a skillet over medium heat until shimmering.
4. Add sliced shallots and cook for 6-8 minutes, stirring frequently, until golden brown and crispy.
5. Transfer crispy shallots to a paper towel-lined plate to drain excess oil.
6. In a medium bowl, combine chopped lobster meat, mayonnaise, and fresh lemon juice.
7. Fold in 3 tablespoons of the brown butter, reserving the remaining tablespoon.
8. Gently mix in chopped fresh chives, kosher salt, and freshly ground black pepper.
9. Brush the outside of top-split hot dog buns with the reserved brown butter.
10. Toast buns in a dry skillet over medium heat for 2-3 minutes per side until golden brown.
11. Divide the lobster mixture evenly among the toasted buns.
12. Top each lobster roll generously with the crispy shallots.
Making this lobster roll delivers incredible texture contrasts between the creamy filling and crunchy shallots. The brown butter adds a deep, nutty complexity that complements the sweet lobster perfectly. Serve immediately with potato chips and a crisp white wine for the ultimate summer meal.
Summary
Delicious lobster rolls are the ultimate summer treat! With 20 amazing recipes to choose from, you’re sure to find your new favorite. We’d love to hear which one you try—leave a comment with your top pick and share this roundup on Pinterest so other seafood lovers can discover these fantastic recipes. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
