Lobster rolls are made with fresh lobster meat tossed in mayonnaise, lemon juice, and tarragon served in lightly toasted buns. You don’t have to be in New England to enjoy these seafood favorites!
Lobster rolls are a New England classic. They’re made using only a handful of fresh ingredients and served on toasted buns.
I’ve been told by friends that live in the Northeast that there are several different varieties of lobster rolls. One friend explained that the Maine lobster roll is different than a Connecticut lobster roll, but they are technically all New England lobster rolls.
If you’ve followed either of our blogs for a while, you know that we’ve lived in both Florida and Arkansas. Florida also has lobster rolls in some areas, and those are the type we know about.
Just for clarification, this is our version of a lobster roll. It’s homemade, and not necessarily meant to mimic a New England style roll or even a Florida roll. Although, it does closely resemble some of the lobster rolls we miss from Florida.
If you’re looking for other seafood options, try these lobster mashed potatoes, oven baked mahi mahi, sheet pan salmon, or baked cod with panko.
How to make lobster rolls:
We chose to use lobster claw and arm meat for this recipe. Since we’re in Arkansas (close to the center of the country/not near an ocean), fresh seafood is nearly impossible to locate, especially lobster. In this instance, we opted for pre-cooked, frozen meat.
If you do the same, follow the package instructions in regards to thawing. I purchased two pounds of meat in the its shells which yielded just slightly under 1 pound of shelled lobster claw meat. After the lobster meat is thawed, steamed, or cooked (whatever the method you choose), set it in the refrigerator until ready to use.
- In a small bowl, combine the mayonnaise, freshly squeezed lemon juice, tarragon, salt, and pepper. Whisk to combine until smooth and creamy.
- Transfer the dressing to the refrigerator until ready to dress the meat. Meanwhile, lightly toast four split top buns.
- Remove the lobster meat from the refrigerator and ensure it’s completely dry and free of excess liquid. If the lobster was previously frozen, make sure that’s it thawed completely. If there is any excess moisture, it will cause the dressing to be watered down and become soupy.
- Pour the mayonnaise dressing over the lobster, and save a little on the side if desired. You may want to add a little extra to the sandwiches when they’re served.
- Gently toss the lobster meat with the dressing taking care not to crush any of the claw meat. Place the lobster salad onto the toasted buns, and serve immediately with fresh lemon wedges, chopped chives, or extra mayonnaise dressing.
We place about 3 to 4 ounces of lobster meat in each of the lobster rolls.
This Maine lobster roll recipe has a great explanation and a graphic in the post showing how to cook live lobster and make lobster rolls.
Split top hot dog buns are most commonly used. However, a New England-style bun with flat sides can also be used. The flat sides can be buttered and toasted for a nice flavor and presentation.
French Fries or potato chips are a great option. You can’t go wrong with a side of traditional coleslaw either.
This is also known as a Connecticut style lobster roll. Here’s a great recipe for Warm Butter Lobster Rolls that gives all the instructions and details!
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- 4 split top hot dog buns for serving
- 1 cup mayonnaise
- ¼ cup lemon juice
- 1 teaspoon tarragon
- Salt and pepper to taste
- 1 pound lobster claw and arm meat shelled and steamed
- Toast the buns lightly in a toaster oven or conventional oven. Set aside.4 split top hot dog buns
- In a small bowl, combine the mayonnaise, lemon juice, tarragon, salt, and pepper.1 cup mayonnaise¼ cup lemon juice1 teaspoon tarragonSalt and pepper
- Place the lobster meat in a large bowl, then add the mayonnaise mixture. Gently toss to combine.1 pound lobster claw and arm meat
- Divide the lobster evenly among the buns. Serve immediately with lemon wedges and your choice of sides.