As an East Coast Canadian originally from New Brunswick, there's no way I can have a blog and NOT post about seafood. I mean, that would be just insane right? lol
Practically anything and everything from the briny deeps of the sea is a favorite in this house, but the king that takes the crown is definitely fresh Atlantic lobster!
One of the best ways to enjoy those tasty morsels of succulent lobster meat is to serve it as the classic lobster roll. YUM YUM!
These amazing sandwiches are overflowing with juicy chunks of lobster, some mayo, a little lemon juice and some salt and pepper. So simple but sooooo good!
If you have some intact lobster claw meat, just tuck them in your sandwich like in the pictures – it's awesome for presentation!
Serving these sandwiches with a big ol' hunk of claw meat is enough to impress just about anyone…
… OMG… drool…
My goodness, I wish I could have lobster every day! Don't you?
While lobster meat can cost a pretty penny depending on the season, if you look carefully in your grocery store flyers you might be able to find some for a more reasonable cost. If you're lucky enough live near the water, you might even want to check out the local waterfront or farmers market to find a good price.
Well, wherever you get your lobster from, you're going to LOVE it in this recipe!
Lobster rolls are very popular in the New England area of the US and also in the Atlantic Canadian provinces. Seriously, if you haven't had a lobster roll yet, please… PLEASE… do something special for yourself and make one!
You know deserve a nice treat like this once in a while! 🙂
What are the two types of lobster rolls?
Is traditional lobster roll with butter or mayo?
The great debate of Atlantic Canadian / New England lobster rolls versus Connecticut style lobster rolls has been raging on for years! This regional showdown has been a constant source of contention among seafood lovers.
To me, the best lobster roll recipe is the Atlantic Canadian / New England style I grew up with. The main difference between the two is that traditional Atlantic Canadian / Maine style lobster rolls are more like a lobster salad, having the lobster served cold and dressed with mayonnaise and adorned with chopped celery and chopped onions. Whereas Connecticut style lobster rolls have the lobster served warm and doused in melted butter only, no mayonnaise or other sauces. In both cases one would use butter to crisp up the toasted bun.
The cold lobster and mayonnaise combination is usually what one thinks of when they think “traditional” lobster roll.
Where Do Lobster Rolls Originate From?
The origins of the lobster roll are a bit mysterious, with some claiming it originated in Maine and others claiming it originated on Long Island. What we do know for certain is that the lobster roll made its first commercial appearance in Connecticut’s Milford Beach in 1929 and its popularity spread across Connecticut but not far beyond. It wasn't until the early 1970's where lobster rolls inside of hot dog buns began being sold in Maine, New England, that they became more than locally popular, becoming a staple in the Maritime provinces of Atlantic Canada, and all across North America, even being seasonally offered in McDonalds.
What is the best bun for lobster roll?
Whichever style of lobster roll you choose to make, the bun should be a soft, split top hot dog bun. These are the traditional American, split down the middle, split top hot dog buns. The bun is slathered with butter and toasted in order to crisp it up and to give some contrast between the soft lobster and the crispy, buttery bun.
What's the Best Lobster for Lobster Rolls?
While there are many different types of lobster available, the best type for a lobster roll is freshly cooked Atlantic Canadian lobster. The sweet and succulent flavor of this variety makes it perfect for adding to a lobster roll. The best parts of the lobster to use are the tail meat, claw meat and knuckle meat. You can use either fresh lobster or thawed frozen lobster.
How much lobster meat in a lobster roll?
Wondering how much lobster meat you should use in a delicious Lobster Roll? The answer is simple: as much as you like!
The beauty of Lobster Rolls is that they are totally customizable. You can make them with just a few bits of lobster, or pile it high with large chunks for a hearty meal.
Rather than buying whole lobsters, you can also buy frozen, cooked lobster tails and claws that can easily be thawed and added to the roll to beef up your roll easily.
What Ingredients are used to make Lobster Rolls
Chilled and roughly chopped lobster meat is the star of the show. Mayonnaise and lemon juice flavor the lobster meat. A finely chopped celery stalk provides crunch and texture. Green onions as well as a pinch of salt and pepper are used. Iceberg lettuce leaves that are washed and patted dry line the top of your hot dog bun which houses all the ingredients.
What to Serve with Lobster Rolls
- Freshly cooked potato wedges or French fries.
- Potato chips
- Dill pickles
- Buttery corn on the cob
- Steamed mussels or clams with a side of drawn butter for dipping
- Clam Chowder
- Mac and Cheese
- A fresh garden salad filled with crisp lettuce and crunchy veggies like cucumbers and tomatoes.
Can I make Lobster Rolls ahead of time?
You can make the filling for lobster rolls ahead of time, but don't assemble the filling with the bun until it is ready to be served.
The prepared lobster meat combined with all of its seasonings and mayonnaise can be stored in a container separate from the bun.
How to Store Leftovers
How long are Lobster Rolls good for?
To ensure your leftovers taste fresh and delicious, the cooked lobster meat should be tightly wrapped in foil and stored in the refrigerator. It should last up to three days if kept cold. The assembled dish itself will not keep as long; once it is assembled, it should be eaten within a few hours.
Can I freeze Lobster Rolls?
Freezing your lobster rolls will affect the quality and texture of the meat, as well as the overall flavor. I won't not recommend or encourage freezing your lobster rolls!
- Total Time: 10 minutes
- Yield: 3 Lobster Rolls 1x
- 2 1/2 cups cooked, chilled lobster meat, roughly chopped – Make sure any Claw meat is left intact and set aside (we used 3 small 1lb lobsters)
- 1/4 cup + 1 tbsp real mayonnaise
- 1/2 tsp lemon juice (you can use more if you like but I wouldn't go over 1 tbsp)
- 1 celery stalk, chopped finely (cut the stalk lengthwise in 3, then chop into small cubes)
- Pinch of pepper
- Pinch of salt
- 1 green onion, chopped finely, set aside
- Some iceburg lettuce leaves, washed and patted dry
- 3 toasted sausage rolls or hot dog buns
- In a mixing bowl, gently combine the chopped lobster meat (except the claw meat that's been set aside) with the mayonnaise, lemon juice, celery, salt and pepper.
- Put the mixing bowl into the fridge to chill for about 10 minutes.
To assemble the Lobster Rolls:
- Toast the buns and butter them if desired.
- Into each bun, place some lettuce leaves. I like to make a little boat shape with the leaves when I place them into the buns, so that the lobster meat filling stays inside better.
- On top of the lettuce, spoon some of the lobster meat filling.
- Now if you have any intact claw meat, make the sandwiches pretty by tucking in some claw meat (like in the pictures).
- Sprinkle some green onion slices over the sandwiches and serve.
- Prep Time: 10 mins
- Category: Lunch
- Cuisine: Atlantic Canadian