Can I use canned lobster or imitation lobster for this recipe?

Fresh or frozen lobster meat will give you the best flavor and texture. Canned lobster is a last resort—it tends to be mushier and less flavorful but will work in a pinch. Imitation "lobster" isn’t recommended as it just doesn't deliver on taste or experience.

What if I can't find split-top brioche buns?

No worries! Standard hot dog buns work, but trim the crusty sides to mimic New England-style buns so they toast up with a lovely golden exterior. You can also use soft hoagie rolls or even a buttered baguette for individual servings.

Can I prepare the lobster filling ahead of time?

Absolutely, but hold off on mixing in the lobster with the mayo and dressing until just before serving—this keeps the texture perfect. Toast the buns and fill right before eating.

How do I keep my lobster rolls from getting soggy?

Make sure the lobster is thoroughly drained (even pat dry with a paper towel if needed) and only dress the lobster right before stuffing the buns. Toasting the buns adds a barrier to keep things crisp on the outside and tender within.

The BEST Lobster Rolls (With Butter AND Mayonnaise) Recipe

Description

These ultimate lobster rolls combine tender, buttery lobster meat with a luscious mix of mayonnaise, celery, chives, and lemon, all loaded into toasted split-top brioche buns. Featuring both butter and mayonnaise, this classic New England favorite delivers the perfect balance of creamy and fresh flavors, making it a luxurious sandwich that’s easy to prepare at home.

Ingredients

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Main Ingredients

- 1 pound frozen lobster meat, thawed (or cooked meat from two 1 1/2-2 pound live lobsters)
- 1/4 cup minced celery
- 1/4 cup mayonnaise
- 1 tablespoon minced chives (plus more for garnish, optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 split-top brioche, New England style hot dog buns, sides trimmed off

For Cooking

4 tablespoons butter, divided

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Instructions

Prepare the Lobster Meat: Rinse the thawed lobster meat thoroughly, picking out any loose shells. Drain well to prevent the mayo sauce from becoming watery. Chop or tear into large, bite-sized chunks and set aside.
Mix the Dressing: In a large bowl, combine the minced celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Stir well and taste to adjust seasoning as desired.
Warm the Lobster: Melt 2 tablespoons butter in a large skillet over medium heat. Add the lobster meat and cook, stirring, for about 2 minutes until just warmed and coated with butter. Use a slotted spoon to add lobster to the mayo mixture, leaving excess butter and juices behind. Gently toss until evenly coated.
Toast the Buns: Wipe out the skillet and melt the remaining 2 tablespoons butter over medium heat. Place the split-top brioche buns cut-side down and toast for about 2 minutes per side, until golden brown and crisp.
Assemble the Lobster Rolls: Fill each toasted bun evenly with the lobster salad. Garnish with extra chives if desired, and serve immediately with potato chips on the side.

Notes

For the best texture, don’t over-chop the lobster — large chunks work best for classic lobster rolls.
If using live lobsters, cook and cool them before removing the meat.
To trim buns, simply slice off a thin layer from both sides for crispier, golden edges.
Serve immediately for optimal bun texture and lobster juiciness.

Nutrition

Serving Size: 1 lobster roll
Calories: 510
Sugar: 4g
Sodium: 780mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 26g
Cholesterol: 140mg