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Close-up of a loaded lobster roll served on a toasted split-top bun with lemon wedges on a wooden board.

Classic Creamy Lobster Roll at Home

Indulge in the ultimate taste of summer with this homemade classic creamy lobster roll recipe. Fresh, succulent lobster meat is lightly dressed in a tangy, herby mayonnaise mixture and served in a perfectly toasted, buttery brioche bun for an irresistible bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Lunch, Main Course, Seafood
Cuisine: American, New England
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster
  • 1.5 lbs Cooked Lobster Meat from 2 small (1.25 lb each) live lobsters, or 1.5 lbs pre-cooked fresh lobster meat, picked and chilled
  • 1 tsp Salt for boiling water (if cooking live lobster)
For the Creamy Dressing
  • 1/2 cup Mayonnaise good quality, full-fat
  • 1 stalk Celery finely diced
  • 2 tbsp Fresh Chives finely chopped
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground, or to taste
For Serving
  • 4 Brioche Hot Dog Buns split-top preferred
  • 2 tbsp Unsalted Butter melted
  • 1 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Stockpot
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Small Mixing Bowl
  • Skillet or Griddle
  • Spatula
  • Tongs

Method
 

Prepare the Lobster
  1. If using live lobsters: Bring a large stockpot of heavily salted water (about 1 tbsp salt per gallon) to a rolling boil. Carefully add the lobsters, headfirst. Cover the pot and cook for 8-10 minutes, or until bright red and cooked through.
  2. Immediately transfer cooked lobsters to an ice bath to stop the cooking process. Once cooled, extract the meat from the tails, claws, and knuckles. Discard shells.
  3. Cut the lobster meat into bite-sized pieces (about 1/2 to 3/4 inch chunks). Place the chopped lobster meat in a bowl, cover, and chill in the refrigerator for at least 15 minutes, or until ready to assemble. Cold lobster is key for a refreshing roll.
Make the Creamy Filling
  1. In a large mixing bowl, combine the mayonnaise, finely diced celery, chopped chives, fresh lemon juice, Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until well combined.
  2. Gently fold in the chilled lobster meat. Mix carefully to ensure the lobster is coated without mashing it. Taste and adjust seasoning (salt, pepper, lemon juice) as needed. Cover and return to the refrigerator while preparing the buns.
Assemble the Rolls
  1. Preheat a skillet or griddle over medium heat. Brush the outsides of the brioche buns generously with melted butter.
  2. Place the buttered buns, cut-side down, on the hot skillet/griddle. Toast for 2-3 minutes per side, or until golden brown and slightly crispy. Alternatively, you can toast the sides of the buns that will hold the filling for extra texture.
  3. Open each toasted bun and spoon a generous amount of the creamy lobster filling into the center. Garnish with fresh chopped parsley, if desired. Serve immediately.

Notes

For the best flavor, use fresh, high-quality lobster. If using pre-cooked lobster meat, ensure it's not overly processed or watery.
Chilling the lobster meat and the assembled filling thoroughly before serving enhances the refreshing taste of the roll.
You can lightly brush the inside of the buns with butter and toast them as well for added flavor and structure.
To make ahead: Prepare the lobster meat and the creamy dressing separately. Store both in airtight containers in the refrigerator. Combine and assemble just before serving for optimal freshness.