Pin it
Every bite of this Coastal Lobster Roll takes you straight to New England shores. Soft, sweet chunks of lobster blend beautifully with a light, tangy dressing, all tucked into a warm, buttery roll. When you take a bite, you'll love how the different textures work together – tender seafood, crunchy toasted edges, and smooth dressing make this simple sandwich so darn good. It's like bringing vacation vibes to your dinner table, no matter how far you are from the ocean.
When I made these for our family beach party last summer, my Maine-obsessed uncle couldn't stop raving about them. He spends every summer up north eating the real deal, but said mine were just as good as his go-to lobster joint. That moment made me so proud. There's something really cool about making such a famous sandwich at home and having it turn out even tastier than the ones at restaurants that cost way more money.
What You'll Need
- For the Lobster Roll: 4 top-split hot dog buns (New England-style works best), 2 tablespoons butter for toasting the buns, 1 pound cooked lobster meat, cut into chunky pieces.
- For the Dressing: ½ teaspoon celery salt, 1 tablespoon Dijon mustard, 2 tablespoons fresh lemon juice, ½ cup mayonnaise.
How To Make It
- Get Your Lobster Ready:
- Look through the meat for any bits of shell and cut it into nice chunks.
- Mix Up Your Sauce:
- Stir mayonnaise, lemon juice, Dijon mustard, and celery salt together until combined.
- Combine The Filling:
- Carefully mix the lobster into the sauce without breaking up the pieces too much.
- Get The Buns Ready:
- Put butter in a pan and toast both sides of each bun until they turn golden.
- Put It All Together:
- Stuff the warm buns with plenty of lobster mix and eat them right away.
Pin it
Picking Perfect Lobster
Good lobster makes all the difference in your sandwich. If you're cooking them yourself, pick active ones with all their claws and legs. Remember that a 1¼-pound lobster only gives about 4 ounces of meat, so buy enough. For pre-cooked stuff, trust your nose – it should smell like the beach, not fishy or chemical. The meat needs to be firm with a slight see-through look. I like using a mix of tail (which has a nice chew) and claw meat (which tastes sweeter) for the best sandwich experience. Don't throw away those knuckle pieces either – they're super tender and help fill out your rolls without spending extra cash.
Different Ways To Make Them
Maine and Connecticut folks always argue about the right way to make these rolls. My recipe follows the Maine style with mayo dressing and cold lobster. Over in Connecticut, they just toss hot lobster in melted butter. Both taste amazing for different reasons. When it's really hot outside, I go for the Maine version because it's more refreshing. On cooler days, nothing beats that warm Connecticut style. Sometimes I mix it up by slightly warming the lobster before adding the cold dressing – you get a bit of both styles without messing up either tradition.
Pin it
I came up with this after driving all over New England one summer, trying lobster rolls everywhere from fancy restaurants to little roadside stands. What shocked me was that the best ones weren't from expensive places, but from tiny shacks where they just focused on good ingredients and doing things right. An old fisherman told me the secret was to "respect the lobster" by not adding too many extras or complicated flavors. I still follow his advice – sometimes the simplest approach lets amazing ingredients really stand out.
Frequently Asked Questions
- → What type of lobster works best for this dish?
- The go-to choice is always fresh Maine lobster, but you can use any high-quality fresh lobster. Either cook it yourself or grab pre-cooked lobster from a seafood shop. Aim for a mix of claw, tail, and knuckle meat for a great combo of flavors.
- → Is frozen lobster okay to use?
- Absolutely, as long as you thaw it fully in the fridge first and pat it dry before mixing with the dressing. While fresh lobster is unbeatable, top-notch frozen lobster is a fantastic backup.
- → Why are split-top buns the go-to choice?
- New England-style buns are flat-sided, making them perfect for buttering and toasting. Their crispy exterior and upright shape make them ideal for holding a generous lobster filling.
- → What goes well alongside lobster rolls?
- Stick with simple sides like chips, fries, coleslaw, or a fresh salad. Want to go classic? Add clam chowder or a crunchy pickle for that seaside vibe.
- → Is there a warm version to switch it up?
- Yep, swap the creamy dressing for melted butter and a dash of lemon juice to make a Connecticut-style roll. Warm the lobster, toss it in melted butter, and you’re set!