Lobster Rolls

Lobster Rolls

Prep Time

10 minutes

Cook Time



2 people

What’s better than sweet succulent lobster meat lightly tossed with mayo and a squeeze of fresh lemon juice, all piled in buttery split-top toasted buns? You just have to indulge in this over-the-top sandwich one last time before summer gives way to autumn. We customized our lobster rolls with crunchy celery and scallions, then finished with a drizzle of warm drawn butter- what could be better!

Find the video here!


For added convenience, the lobster filling can be made ahead and held chilled; don’t skip the butter-toasted bun step when assembling lobster rolls as that is key to the recipe.


  • 1 (1-lb.) cooked lobster (about 10-oz. cooked lobster meat)
  • 2 to 4 tbsp. best quality mayonnaise
  • 2 tbsp. finely chopped celery
  • 1 tsp. freshly squeezed lemon juice
  • 1 tbsp. finely chopped scallions
  • Salt and black pepper, to taste
  • 2 split-top hot dog buns
  • 2 tbsp. butter
  • clarified butter, warm, as needed


  • 1 Remove the meat from lobsters; rough chop into large bite-size pieces.
  • 2 In a bowl, combine lobster meat, mayonnaise, celery, lemon juice, scallions, salt and black pepper; stir to blend.
  • 3 Using a serrated knife, slice outer edges off each bun; spread butter on cut sides of each roll; toast, butter side down, in a skillet over medium heat for 1 minute on each side, or until golden.
  • 4 Spoon lobster mixture evenly into toasted buns.
  • 5 Drizzle lightly with melted butter and dive in!



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