Lobster Rolls Recipes: 7 Easy Ways to Make a Perfect Sandwich

Are you craving the taste of summer and the ocean in one delicious bite? Lobster rolls are the quintessential coastal treat that bring together sweet, tender lobster meat with the perfect blend of seasonings and a buttery toasted bun. As someone who’s spent years perfecting these delectable seafood sandwiches, I’m excited to share my seven foolproof methods for creating restaurant-quality lobster rolls right in your own kitchen.

How to Make Lobster Rolls:

Quick Overview

Lobster rolls are easier to make than you might think! These iconic sandwiches combine freshly cooked lobster meat with minimal ingredients to let the natural sweetness of the seafood shine through. Whether you prefer the warm, buttery Connecticut-style or the chilled, mayo-dressed Maine version, these recipes will guide you through creating the perfect lobster roll in about 30 minutes of active preparation time. What makes these recipes special is their simplicity and focus on highlighting the star ingredient – fresh, succulent lobster meat.

The Ingredients I Use to Bring My Lobster Rolls to Life

Basic Lobster Roll Ingredients:

• 1 pound cooked lobster meat (from approximately 4-5 pounds live lobsters or pre-cooked tails)
• 4-6 New England-style split-top hot dog buns
• 4 tablespoons unsalted butter, softened
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh chives or green onions (optional)

For Maine-Style (Cold with Mayo):

• 2-3 tablespoons high-quality mayonnaise
• 1 stalk celery, finely diced
• 1/2 teaspoon Old Bay seasoning (optional)

For Connecticut-Style (Warm with Butter):

• 4 tablespoons melted clarified butter, plus more for brushing
• 1 tablespoon fresh tarragon, chopped (optional)

For Lobster Roll Variations:

• Avocado slices
• Diced cucumber
• Fresh herbs (dill, parsley, tarragon)
• Thinly sliced lettuce
• Different seasoning blends (Cajun, herb, lemon-pepper)

Step-by-Step Instructions

Method 1: Classic Maine-Style Lobster Roll

1. Prepare the lobster meat: If using whole cooked lobsters, crack the shells and remove the meat from the claws, knuckles, and tails. Cut into bite-sized chunks, approximately 1/2 to 3/4 inch pieces. Place in a large bowl and chill until ready to use.
2. Make the dressing: In a medium bowl, combine the mayonnaise, finely diced celery, lemon juice, and a pinch of salt and pepper. Mix well until thoroughly combined.
3. Prepare the lobster salad: Carefully fold the mayonnaise mixture into the lobster meat, taking care to keep the chunks intact. The goal is to lightly coat the lobster, not overwhelm it with mayonnaise. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
4. Toast the buns: Heat a large skillet over medium heat. Brush the outer sides of each split-top bun with softened butter. Place the buns in the skillet, buttered sides down, and toast until golden brown, about 2-3 minutes per side.
5. Assemble: Spoon the chilled lobster salad into each toasted bun. Garnish with chopped chives or green onions, if you like. Serve right away.

Method 2: Connecticut-Style Warm Buttered Lobster Roll

1. Prepare the lobster meat: Follow the same process as above to extract and chunk the lobster meat.
2. Warm the lobster: In a saucepan, gently warm the clarified butter over medium-low heat. Add the lobster meat and tarragon (if using) to the warm butter and heat just until the lobster is warmed through, about 1-2 minutes. Be careful not to overcook.
3. Toast the buns: Follow the same process as the Maine-style roll for buttering and toasting the buns.
4. Assemble: Drain the butter-coated lobster meat slightly (or not, if you prefer a more indulgent roll) and pile into the warm toasted buns. Serve immediately with lemon wedges on the side.

Method 3: Avocado Lobster Roll

1. Make the base: Combine 1 pound lobster meat, 1 ripe mashed avocado, 1 tablespoon of mayonnaise, 1 teaspoon lemon juice, and salt and pepper to taste.
2. Toast buns: Butter and toast the New England-style buns as in the previous methods.
3. Assemble: Fill each toasted bun with the avocado-lobster mixture and top with thinly sliced radishes for a fresh crunch.

Method 4: Herbed Lobster Roll

1. Create herb blend: Mix 2 tablespoons each of finely chopped fresh dill, parsley, and chives in a bowl.
2. Prepare dressing: Combine 2 tablespoons of mayonnaise with 2 teaspoons of Dijon mustard and 1 tablespoon of lemon juice.
3. Mix and chill: Gently fold the dressing and herb mixture into the lobster meat and chill for 30 minutes.
4. Serve: Fill buttered and toasted buns with the herbed lobster mixture.

Method 5: Spicy Cajun Lobster Roll

1. Make spiced butter: Melt 4 tablespoons of butter and stir in 1 teaspoon of Cajun seasoning.
2. Warm lobster: Gently warm the lobster meat in the spiced butter mixture.
3. Toast buns: Butter and toast buns in a skillet until golden.
4. Assemble: Fill buns with the spicy lobster mixture and garnish with sliced green onions.

Method 6: Mediterranean Lobster Roll

1. Create dressing: Mix 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of dried oregano.
2. Prepare mixture: Gently toss the lobster meat with the dressing, 1/4 cup diced cucumber, and 2 tablespoons crumbled feta cheese.
3. Serve: Fill toasted buns with the Mediterranean lobster mixture.

Method 7: Brown Butter and Sage Lobster Roll

1. Make brown butter: Heat 6 tablespoons of butter in a skillet until it begins to brown and gives off a nutty aroma, then add 6-8 fresh sage leaves.
2. Warm lobster: Add the lobster meat to the brown butter and sage, tossing gently to coat and warm through.
3. Toast buns: Toast buns in a separate skillet with a little butter.
4. Assemble: Fill each bun with the brown butter lobster mixture, making sure to include the crispy sage leaves.

What to Serve Lobster Rolls With

Lobster rolls are delicious on their own, but these sides will elevate your meal to a complete seafood feast:

• Classic accompaniments: Kettle-cooked potato chips, pickle spears, or coleslaw
• Fresh sides: Corn on the cob, summery green salad, or cucumber salad
• Elegant additions: Chilled asparagus with lemon vinaigrette or roasted fingerling potatoes
• Beverage pairings: A crisp white wine like Sauvignon Blanc or Pinot Grigio, a refreshing craft beer, or a glass of fresh lemonade.
• Dessert options: Lemon bars, blueberry pie, or vanilla ice cream with fresh berries

Top Tips for Perfecting Lobster Rolls

1. Choose quality lobster: Fresh is best, but high-quality frozen lobster meat can work in a pinch. Look for claw and knuckle meat for the sweetest flavor.
2. Don’t overcook: If cooking your own lobster, be careful not to overcook it as it can become tough and rubbery. Cook just until the meat turns opaque.
3. Control moisture: Pat the lobster meat dry before mixing with mayonnaise or butter to prevent soggy rolls.
4. Proper mayonnaise ratio: For mayo-based rolls, start with less mayo than you think you need—you can always add more. The lobster should be the star.
5. Butter both sides: For the best toasted buns, butter both the inside and outside before toasting.
6. Serve immediately: Lobster rolls are best enjoyed fresh. Once assembled, serve them right away for the best texture and flavor.
7. Season carefully: Lobster has a delicate flavor, so go easy on the seasonings. A little salt, pepper, and perhaps a touch of lemon are often all you need.

Storing and Reheating Tips

While lobster rolls are best enjoyed fresh, sometimes you need to plan ahead or save leftovers:

Storing prepared lobster meat:

• Refrigerate prepared lobster salad (Maine-style) in an airtight container for up to 24 hours.
• Keep the lobster mixture and buns separate until ready to serve to prevent soggy rolls.
• For Connecticut-style, store the plain cooked lobster meat separately from the butter. Reheat and combine just before serving.

Freezing lobster meat:

• Plain cooked lobster meat can be frozen in airtight containers for up to one month.
• Thaw overnight in the refrigerator before using in your lobster roll recipe.
• Mayo-dressed lobster salad doesn’t freeze well and should be consumed within 24 hours.

Reheating tips:

• For warm lobster rolls, gently reheat the meat in a skillet with a little butter over low heat just until warmed through.
• Never microwave lobster meat as it can become tough and rubbery.
• Always toast the buns fresh just before serving, even when using leftover lobster filling.

With these seven delicious methods and helpful tips, you’re well-equipped to create perfect lobster rolls for any occasion. Whether you prefer the classic styles or want to experiment with new flavors, these recipes will bring the taste of coastal New England right to your kitchen. Enjoy!

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