Lobster Rolls

4.1

(60)

They taste like summer on a bun—and are simple to make at home if you start with cooked lobster.

Servings:

8

Our lobster roll recipe makes it easy to enjoy this ultimate summer treat at home. We use cooked shelled lobster meat, but you can also steam your own lobsters if you prefer. The lobster is mixed with mayonnaise, lemon juice, and fresh herbs—that’s all you need to do for the filling. This is a Maine-style lobster roll with a cold, mayo-based filling and it’s simpler to make than the Connecticut-style lobster roll that calls for heating the lobster meat in butter. But we never said this was a no-cook recipe; you will need to turn the stove on to toast the spilt-top buns. This small step makes a big difference to the finished rolls, so don’t think about skipping it. The contrast between the golden-brown toasted bun and the rich, creamy lobster is sublime.

Make-Ahead: You can make the lobster filling up to two hours before serving, but do not assemble the rolls until you are ready to serve them.

Directions

Mix lobster, mayonnaise, lemon juice, and herbs:

Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
Brush buns with butter and toast on stovetop:

Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
Assemble lobster rolls:

Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.