Field Trip Friday - Lobster Rolls
Prep time
Cook time
Total time
Classic lobster salad for the traditional lobster roll in New England.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 2 c. fresh lobster meat, lightly chopped
  • ½ c. celery, chopped
  • 5-6 Tb. mayonnaise (I like Hellmann’s but, whatever brand you use, it MUST be the real stuff!)
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 2 Tb. unsalted butter, room temperature
  • 4 top-split hot dog buns*
  • pinch of paprika
  • Lemon wedge (optional)
  1. Place the lobster in a mixing bowl and combine with mayonnaise, celery, salt & pepper. Cover and refrigerate 1 hour for the flavors to merge.
  2. When ready to serve, heat a flat top grill or a non-stick skillet on medium/high.
  3. Spread butter on all sides of the buns.
  4. Place each bun, buttered side down, on hot grill/pan. Flip when they’re very golden brown.
  5. Spoon in the lobster, top with a sprinkle of paprika and serve (don’t allow them to sit too long or they’ll get soggy!).
  6. While it’s not required, I have to admit, I sometimes like to squeeze a bit of lemon on top.
Real New England lobster rolls use top-split, flat-sided buns. I’ve seen them sold online but, if you can’t find them, simply shave off a little of the sides of a regular bun, then butter and grill/toast -- it works, in a pinch.
Recipe by My Delicious Blog at