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A toasted split-top bun filled with large pieces of lobster in mayonnaise.

Lobster roll

Prep 20 min Cook 5 min Total 25 min Servings 4

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

Photo: istolethetv, CC BY 2.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

The meat stays cold and in big pieces, and only the bun is warmed. Heating the lobster turns it rubbery, and chopping it fine makes a salad instead of a roll.

Ingredients

Method

  1. 01

    Pat the lobster dry. Cut any very large claw pieces so they fit a bun, and leave the rest in chunks.

  2. 02

    Stir the mayonnaise, celery, lemon juice, salt, and a grind of pepper. Fold in the lobster. It should look lightly dressed, not like a bound salad.

  3. 03

    Melt the butter in a skillet over medium heat. Toast the cut sides of the buns until they are golden.

  4. 04

    Fill the buns while they are still warm. Serve at once.

Notes & swaps

  • For a butter roll, skip the mayonnaise and toss the lobster with 3 tablespoons of melted butter and the lemon juice instead.
  • Keep the meat cold. Warming it in the skillet toughens it.

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