Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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, 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.
Connecticut vs Maine lobster roll.
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.
The best bread for lobster rolls.
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 your lobster mixture. If you’d like to steer away from tradition, you can also try a brioche-style bun or even a Hawaiian roll.
Variations.
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.
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!
Made this? Let us know how it went in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 418
Ingredients
- 3
(12-oz.) lobster tails, steamed, meat removed and chopped (3 c.)
- 1/4 c.
butter, divided
- 4
split-top hot dog buns
- 2 tbsp.
freshly chopped chives
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving
- Nutrition Information
- Per Serving (Serves 4)
- Calories418 Fat15 gSaturated fat8 gTrans fat0 gCholesterol355 mgSodium1291 mgCarbohydrates21 gFiber1 gSugar3 gProtein47 gVitamin D0 mcgCalcium296 mgIron2 mgPotassium586 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1 Melt 2 tablespoons of butter and brush all over cut sides of hot dog buns. Heat a large skillet on medium heat and add buns, cut side down. (You may have to do this in batches.) Let toast until golden, 1 to 2 minutes.
- Step 2When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and cook, stirring constantly to coat lobster with butter. Remove when lobster is completely coated in butter and warmed through, 3 to 4 minutes. Season with salt and pepper.
- Step 3Fill toasted buns with lobster and garnish with chives. Serve with lemon wedges on the side for squeezing.