Name: Lobster Rolls Two Ways
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Ingredients: 1 pound cooked lobster claws, knuckles, and tails (See Note*); 3 tablespoons butter, room temperature; New England style split-top buns (hot dog buns); lettuce leaves for lining buns, optional; lemon wedges and chopped herbs (dill, chive, or tarragon) garnish, optional; 1 1/2 tablespoons finely chopped shallot; 1/3 cup mayonnaise (See Note **); 1/4 cup chopped celery; 1 tablespoon lemon juice; 1/8 teaspoon black pepper; salt (optional, to taste); 3 tablespoons salted butter; 1 tablespoon lemon juice; pinch of black pepper and salt (optional, to taste)

Lobster rolls are the ultimate sandwiches! This Lobster Rolls Two Ways recipe provides instructions on how to make both Maine and Connecticut-style. One is in a mayonnaise-based dressing and the other is drenched in butter. Both are served on toasted New England split-top buns. There is no wrong or right way. They are simply mouthwatering!

One of the most beloved New England foods is lobster roll. We do it the best in the Northeast! I am so glad I like seafood because, in my opinion, you are missing out big time if you don’t like lobster!! Life doesn’t get much better than enjoying a sweet, tender, creamy lobster meat sandwich. It is my family’s favorite summertime food.

If you have ever had lobster rolls in New England, you probably had it one of two ways: Maine-style or Connecticut-style. What’s common between the two are lobster (of course!) and New England style split-top buns. They are split-top hot dog buns with a flat bottom and cut sides, which soak up the butter and develop golden brown sear when toasted. The two lobster roll styles differ in how the filling is prepared.

What are Maine-style lobster rolls:

The Maine lobster rolls are what people from other parts of the country think of when they think of New England lobster rolls. The hallmark of this style is cold lobster meat and a mayonnaise-based dressing on toasted split-top buns. The dressing is kept light to accentuate the taste of the lobster.

Ingredients needed:

Maine lobster rolls have a light coating of mayonnaise with salt and pepper added to taste. From there on, there are some optional add-ins to choose from. They are included in the list below:

Lobster meat—a combination of claws, knuckles, and tails. Usually, only claws and knuckles are used, as they are more tender and sweeter than the tails. I always use pre-cooked lobster meat for simplicity of prep, and they ALWAYS taste heavenly!
Mayonnaise—to bind and add creaminess.
Celery—for freshness and crunch.
Lemon—to cut through the richness of the lobster meat. It’s juiced and added to the mayo dressing. Or cut into wedges to serve alongside the lobster rolls.
Green herbs—chive, dill, scallion, or tarragon are typical.
Salt and black pepper—add to taste.
Lettuce—to line the rolls.
Salted butter—for grilling the buns.
New England split-top buns—buttered and toasted on the sides.

What are Connecticut-style lobster rolls:

Connecticut-style lobster rolls are all about the lobster meat…and the butter, with no mayonnaise dressing. The lobster is heated in melted butter and served on toasted New England split-top buns. Lemon juice and green herbs are common but optional add-ins.

Ingredients needed:

Lobster meat—a combination of claws, knuckles, and tails. Claws and knuckles are typically used, as they are more tender and sweeter than the tails. I always use pre-cooked lobster meat for easy prep, and they ALWAYS taste heavenly!
Lemon juice—to cut through the richness of the lobster meat.
Green herbs—chive, dill, scallion, or tarragon are typical.
Salt and black pepper—added to taste.
Lettuce—to line the rolls.
Salted Butter—get the best quality butter you can for this, since it’s one of the main ingredients. Melt extra butter on the side to serve along with the lobster rolls, if desired.
New England split-top buns—buttered and toasted on the sides.

Other optional add-ins:

With either style, you can customize the lobster rolls further to suit your taste. Feel free to add more seasonings, such as onion powder, garlic powder, paprika, Old Bay Seasoning, or even hot sauce!

My version of lobster rolls:

Since both my husband and I grew up on Maine lobster rolls, we make ours in that fashion. Our lobster rolls are so good that whenever family members visit from across the country, they are always the highlight of their visit.

While I generally adhere to the guidelines, my lobster roll recipe is customized to my family’s taste. I like to add a touch of Miracle Whip to the mayo dressing to impart a hint of sweetness. If you don’t like Miracle Whip, use all mayo. Additionally, I use shallots instead of herbs in the filling. It adds a zesty bite that everyone really loves. However, I will sometimes add herbs as garnishing on top.

Recipe highlights:

For Maine-style lobster rolls: Combine lobster meat and all the dressing ingredients. Chill the filling for a couple of hours for flavor to develop, highly recommended if time permits.
For Connecticut-Style Lobster Rolls: Melt butter in a medium skillet on medium heat. Add lemon juice and lobster. Saute until the lobster is just hot, about 1 minute. Remove from heat.
Toast the buns: spread butter on both sides of the buns. Cook in a skillet on medium to medium-high heat until golden brown on each side.
Fill buns with the filling and serve.
Detailed instructions are in the recipe card section below.

What kind of lobster to use:

Pre-cooked lobster meat: this is my go-to option. Making lobster rolls should be easy, and this makes the process quick and easy. Luckily, I have access to good lobster meat. It is readily available at my grocery store and local fish market.

If you don’t have easy access to lobster, you can find good quality lobster meat at Lobster Anywhere (not sponsored). They gifted me with fresh lobsters years ago and they were top-notch!! I used it to make Lobster Tail with Bacon-Wrapped Asparagus and lobster pizza. I’m getting hungry just thinking about them!

Pre-cooked frozen lobster meat: make sure to thaw completely in the refrigerator. Drain and pat dry prior to use.

Fresh cooked: if you are willing to put in the extra effort, feel free to cook your own. If you need instructions for steaming live lobster, you can find it here. Better yet, if your local supermarket has lobster and will cook it for you, go for that!

Alternatives to New England split-top buns:

The New England split-top hot dog buns are distinctive, with a flat bottom and cut sides. They are hard to find in other parts of the country. Use any split-top bun or brioche bun. In a pinch, you can order online. For an easy hack, slice off the sides of regular split-top buns with a serrated knife for a more authentic New England Lobster Roll.

How much lobster filling to put in each roll:

Fill each roll with at least 1/4 pound of lobster meat. I like to be generous and would typically use more. If you are looking to impress, mound it up well!

If you like, tuck lettuce leaves into the rolls before filling it with lobster. The leaves provide freshness and color. They also prevent the rolls from becoming soggy. Having said that, I make mine without lettuce.

What to serve with lobster rolls:

Potato Chips
French fries
Sweet potato fries
Clam chowder
Lobster bisque
Coleslaw
Ice cold beer

How to store:

Consume seafood sooner rather than later. Store leftover lobster filling in an airtight container for up to 2 days in the refrigerator. Freezing is not recommended.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

New England Split-Top Buns—for authentic New England lobster roll experience. Get them online if you are in a pinch, but these are much cheaper if you can find them in your local stores.
Skillet—to heat up butter and lobster for Connecticut-style lobster rolls. This 8-inch skillet has NeverStick technology to withstand high heat and scrubbing. Oven proof up to 500° F.
Large skillet—for grilling buns. This 12-inch skillet is Cook’s Illustrated highest rated non-stick pan. It is PFAS, PFOA, lead and cadmium free. Comes with a lid and is oven safe up to 430° F.
Rubber spat ula—for mixing, scraping, and cooking. This is set of five various silicone spatulas. Heat resistant up to 500° F.
Mixing bowls—this set of 3 glass varying size mixing bowls are tinted in 3 different colors. They come with lids. All are freezer, microwave, and dishwasher safe.

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