Homemade Lobster Rolls
Homemade lobster rolls bring the taste of a New England summer to you without having to go anywhere! Creamy lobster salad gets nestled in a split top bun for this classic sandwich.
Summer vacation means seafood.
Local seafood is always best and if you ever head to the New England beaches you know that there is nothing quite like their lobster rolls.
Now, this summer, we are not headed there but that doesn’t mean we can’t enjoy the flavors of a Maine getaway right at home.
These homemade lobster rolls taste like a Maine seaside vacation with their rich mayonnaise based lobster salad on New England hot dog buns.
Super delicious and easy to make in your own kitchen!
Ingredients
To make these you’ll need:
- Lobster meat– 16 ounces of meat from the body and claws only.
- Mayonnaise– Real, full fat mayo. Do not use low fat mayo, mayonnaise style dressing, or Miracle Whip.
- Lemon juice– Fresh
- Celery– Finely diced. This is optional so skip it if you don’t like celery.
- Seasoning– A little Old Bay and salt and pepper to taste
- Hot dog buns– Make sure you use a New England style or split top hot dog bun. Pepperidge Farms sells them in most grocery stores these day. These buns are cut on top instead of on the side. This makes it easier for them to stand up and hold toppings like lobster salad.
- Green onions– Thinly sliced for garnish
How to Make
While lobster rolls may seem like they would be hard to make, they are anything but difficult!
To do it, thaw the lobster meat in your refrigerator overnight.
Put the thawed lobster meat into a strainer and lightly press it with the back of a spoon to release the excess moisture.
Transfer it to a large mixing bowl.
Stir the mayonnaise, lemon juice, Old Bay, salt, and pepper together in a separate mixing bowl until evenly combined.
Gently stir the celery into the lobster meat.
Then pour on the mayonnaise mixture and gently stir until everything’s evenly mixed and covered.
Cover and chill the lobster for 2 hours.
Just prior to serving, lightly grill or toast the split top buns.
Fill the buns with the lobster salad.
Garnish with green onions, if desired.
Serve and enjoy!
Serving Suggestions
Lobster rolls are traditionally served with potato chips, coleslaw and/or a large dill pickle spear.
You could also pair them with macaroni salad or crisp French fries.
Storing Leftovers
I don’t recommend storing leftover assembled lobster rolls as the buns will get soggy.
However, you can store the leftover lobster salad in an airtight container for up to but not more than 2 days.
The lobster salad may get a little watery in the fridge so stir it back together before using it again.
Tips and Tricks
- The New England style, split top hot dog buns are the way to go for this sandwich. It’s worth trying to pick up the Pepperidge Farms version. They will hold the lobster salad in place in the roll much better than a side split sandwich.
- You can make the lobster salad ahead of time, like the night before, but will get a bit watery. Stir back together before you make your sandwiches.
- Only use body, knuckle, and claw meat. Not only are lobster tails too expensive, they’re actually too tough for this sandwich.
Other Seafood Sandwiches
Homemade lobster rolls are the best way to treat yourself to a taste of a New England summer vacation without leaving your house!
Make them and enjoy!
Looking for other seafood sandwiches?
Try these:
- Crab Cake Sliders
- Fish Stick Po’ Boys
- Classic Tuna Melt
- Bacon Alfredo Crispy Fish Filet Sandwiches
- Shrimp And Bacon Quesadillas
If you’ve tried these HOMEMADE LOBSTER ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
New England Style Lobster Roll Recipe
Ingredients
- 16 oz lobster meat body and claws only
- 4 tbsp mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup finely diced celery optional
- 1 tsp Old Bay seasoning
- salt and pepper to taste
- 4 split top hot dog buns
- thinly sliced green onions for garnish
Instructions
- Thaw the lobster meat in your refrigerator overnight. Then transfer it to a strainer and lightly press it with the back of a spoon to release the excess moisture. Transfer it to a large mixing bowl.16 oz lobster meat
- Add the mayonnaise, lemon juice, Old Bay, salt, and pepper to a separate mixing bowl and stir together until evenly combined.4 tbsp mayonnaise, 1 tbsp freshly squeezed lemon juice, 1 tsp Old Bay seasoning, salt and pepper
- Add the celery to the lobster meat, then pour in the sauce. Gently stir until everything's evenly mixed and covered in sauce.1/4 cup finely diced celery
- Cover and chill the lobster for 2 hours.
- Fill lightly grilled split top buns with the lobster meat.4 split top hot dog buns
- Garnish with green onions, if desired, serve and enjoy!thinly sliced green onions
Nutrition
