New England Lobster Roll (Printable)

Sweet lobster meat with mayo or butter in a toasted brioche roll, a classic New England coastal favorite.

# What You'll Need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2–3 tbsp mayonnaise or 4 tbsp melted unsalted butter (Connecticut style alternative)
03 - 1 tbsp fresh lemon juice
04 - 1 tbsp finely chopped celery (optional)
05 - 1 tbsp finely chopped chives or scallions
06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England–style hot dog buns
08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges
10 - Chopped fresh parsley (optional)

# How To Make It:

01 - In a medium bowl, gently combine lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and pepper to taste.
02 - Heat a skillet over medium heat. Spread softened butter on each brioche roll side. Toast rolls in the skillet until golden brown, approximately 1–2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Sprinkle chopped parsley on top if desired. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like you splurged on takeout, but you made it at home in 25 minutes.
  • The brioche gets crispy on the outside while staying soft inside—textural perfection.
  • Lobster meat is surprisingly affordable when you buy it pre-cooked, making this feel fancy without the fuss.
02 -
  • Don't overmix the filling; the moment you do, the lobster meat breaks apart and you lose those beautiful chunks.
  • Butter-side down in the skillet is non-negotiable—if you toast the wrong side, you get a dry, unbuttered roll and nobody wants that.
03 -
  • If lobster meat is pricey, this recipe is still doable with high-quality canned or frozen lobster meat; thaw frozen gently and drain canned well.
  • The toasted rolls are the unsung hero here—don't skip toasting them or rush through it. That golden, buttery exterior is what separates this from a cold sandwich.
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