New England Lobster Roll (Printable)

Tender lobster meat with mayo or butter, served in a toasted buttery brioche roll.

# What You 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 for Connecticut style)
03 - 1 tbsp freshly squeezed 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)

# Directions:

01 - In a medium bowl, gently combine the 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 the sides of each brioche roll. Toast the rolls in the skillet until golden brown on both sides, about 1–2 minutes per side.
03 - Open each toasted roll and generously fill with the lobster mixture.
04 - Garnish with chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It lets the lobster shine without fussy techniques or complicated sauces getting in the way.
  • You can have a restaurant-quality meal on your table in under 30 minutes with barely any actual cooking involved.
  • The contrast between the buttery toasted roll and sweet, tender lobster meat feels indulgent but tastes impossibly clean.
02 -
  • Don't overmix the filling—lobster meat is delicate, and you want bite-sized chunks, not a paste.
  • The warmth of the toasted roll against the cold or room-temperature filling is the entire point, so never assemble these more than a minute or two before eating.
03 -
  • If your lobster meat is straight from the freezer, thaw it gently in the fridge a few hours before and pat it dry so it absorbs the dressing evenly instead of being waterlogged.
  • Squeeze your lemon juice fresh right before you make the filling—bottled stuff tastes thin and hollow next to the delicate sweetness of lobster.
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