Lobster Rolls scream summer to me! Made with chunks of chilled lobster tossed with celery, shallots, chives, light mayonnaise and a little lemon zest served on a hot dog bun – delicious!
I love lobster! When I’m not eating Grilled Lobster Tails or Lobster Tacos, I’m usually enjoying lobster rolls all summer long. These are the best lobster rolls if you’re trying to eat healthy! They start with fresh, steamed lobster mixed with a combo of mayo and Greek yogurt to keep it light. If live lobsters aren’t available near you, frozen tails, fresh lump crab, or even shrimp would be great.
What are Lobster Rolls?
A lobster roll is a New England sandwich with lobster meat served on a hot dog-style bun. Here on Long Island, you can find them two ways: cold or warm. Cold lobster rolls use chilled lobster salad tossed with mayonnaise, celery, and other ingredients. Connecticut-style lobster rolls are are served warm on split-top buns stuffed with warm cooked lobster meat drizzled with melted butter. Both are delicious, but cold is more popular.
Lobster Roll Ingredients
- Lobster: You’ll need eight ounces of cooked meat from about two lobster tails.
- Herbs: Mince one tablespoon of fresh chives.
- Shallots and Celery for a little crunch
- Creamy Ingredients: Mix light mayonnaise and fat-free Greek yogurt for a lighter lobster roll.
- Black Pepper and Lemon Zest for flavor
- Sandwich Ingredients: Put the lobster meat in hot dog buns and top them with shredded lettuce and tomato slices.
How To Cook Lobster
I live just a few miles from the ocean, so I am fortunate to have many fresh seafood stores nearby. I usually buy my lobster at Jordan’s Lobster Farm, where they conveniently steam them for you.
To cook live 1 ¼-pound lobsters:
- Steam them in a pan with three inches of water for seven to eight minutes. For larger lobsters, cook for an extra minute or two.
- Let them cool.
- Remove the meat from the shell and chop then transfer to a bowl.
To cook lobster tails, steam them for 5 to 8 minutes, depending on the size.
How to Make a Lobster Roll
- Make the Lobster Salad: Chop the lobster into bite-sized pieces and combine it with the remaining ingredients.
- Assemble the Sandwiches: Top each roll with shredded lettuce, tomatoes, and the lobster mixture.
Tips and Variations
- Live or Frozen: If you can’t get fresh steamed lobster, use frozen lobster tails in their place.
- Lobster Claws: Frozen claw meat or knuckle meat will work great too, just thaw and steam 3 minutes.
- Use Crab or Shrimp instead of lobster: Swap the lobster out for shrimp or crab meat.
- Make them low-carb: Skip the bun and serve them in lettuce cups for a low-carb option.
- Skip the Mayo: Mayonnaise haters can replace the mayo with Greek yogurt and lemon juice.
What to Serve with Lobster Rolls
These lobster rolls would pair well with your favorite summer salad. Here are some ideas:
- Creamy Cucumber Salad
- Red Potato Salad
- Tomato Salad
- Macaroni Salad
- Watermelon Feta Salad
- Corn, Tomato, and Avocado Salad with Buttermilk Dressing
How to Store Lobster Rolls
I prefer eating seafood the day I make it, but you can store leftover lobster up to 3 days in an airtight container in the fridge.
More Lobster Recipes:
- Lobster Cobb
- Grilled Lobster Tails
- Chipotle Lobster Avocado Wrap
- Lobster Salad with Corn and Tomatoes
- Lobster Tacos
Lobster Roll Recipe
For the lobster salad:
- 8 oz cooked lobster tail meat, 2 tails
- 1 tbsp minced chives
- 2 tsp minced shallots
- 2 tbsp chopped celery
- 1 tbsp light mayonnaise
- 1 tbsp fat free Greek yogurt
- pinch of black pepper
- 1/2 tsp lemon zest
For the sandwich:
- 3/4 cup shredded lettuce
- 3 slices tomato
- 3 hot dog buns
- Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest.
- Place 3 hot dog buns on a platter, top with shredded lettuce and 1/3rd of the lobster salad.
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Photo credit: Jess Larson