6 ratings

Lobster Roll

Serve it with some chips and an iced cold beer
Eberly Film Labs/The Daily Meal, styling by Shannon Kinsella

This classic New England style lobster roll recipe is the perfect option for spring and summer nights when you're craving seafood. Traditionally, lobster rolls are served on flat-sided “split top” buns. As these are not ubiquitous, any good quality, fresh hot dog bun will do. And speaking of hot dog buns, the celery salt garnish is a nod to the Chicago-style hot-dog.

For a video on how to cook lobster tails and make this lobster roll, click here.


  • 2 Tablespoons mayonnaise
  • 1 Tablespoon diced celery
  • 1 Tablespoon diced onion
  • 1 Tablespoon lemon juice
  • 1/2 Pound cooked lobster meat, cut roughly into 1/2-inch chunks
  • Salt as needed
  • 2 Tablespoons butter
  • 2 hot dog buns
  • 1/3 Ounce shredded lettuce
  • Celery salt, for garnish (optional)
  • Chives, minced, for garnish (optional)


Step 1: In a mixing bowl, combine 2 tablespoons mayonnaise, 1 tablespoon diced celery, 1 tablespoon diced onion and 1 tablespoon lemon juice.

Step 2: Fold in lobster meat and a pinch of salt. Taste and adjust for seasoning.

Step 3: Melt 2 tablespoons butter in a medium sauté pan until it starts to foam. As foam subsides, open each hot dog bun wide and place them split-side down into hot butter. Toast until golden brown, about 1 minute, then remove to individual plates.

Step 4: Divide the ⅓ cup shredded lettuce evenly between buns, then top with lobster mixture. Garnish with optional celery salt and chives and serve immediately.