Lobster rolls are an East Coast appetizer that could easily double as a main — succulent lobster is served up in a creamy sauce and embedded within a flavorful brioche bun.
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Whenever I’m on the East Coast, I have to have a lobster roll. Whether in Maine, Connecticut, Newfoundland, or any town/state/province that touches the Atlantic, I search out any restaurant that serves them. Luckily, if you’ve ever been to the East Coast, you’ll know that almost EVERY restaurant serves lobster rolls, even if they don’t specialize in seafood.
UNluckily, the best lobster rolls seem limited to the East Coast, which is why I had to develop this recipe. I’ve stuck to the basics, which is pretty much a cross between a Maine version and a Connecticut version (those in Maine like it warm whereas Connecticut dwellers keep it cool and simple — see below for more varieties). Give this lobster sandwich a go and let me know how yours turn out in the Comments section.
Why You Will Love This Recipe
- Lobster rolls are a classic and always popular dish.
- You will love the lemon zesty flavor that adds such a great flavor.
- Lobster meat is so nutritious, it is really great for you.
Are Lobster Rolls Healthy?
On the one hand, lobster is a great protein source, low in calories and fat, but high in vitamin B12, selenium, and zinc, among other minerals. The recipe calls for low-fat mayonnaise (your call if you want the full-fat version), and features celery (high in fiber), as well as lemon juice and zest (packed with vitamin C). On the other hand, it features butter (high in fat and calories) and brioche buns, which contain more calories and fat than regular hot dog buns. Overall, this recipe is healthy but don’t overindulge, or that fat and those calories will quickly add up.
INGREDIENTS
Here are the basic ingredients for lobster rolls. Feel free to add/remove ingredients as you see fit (see Variations section for suggestions).
- 1 lb frozen lobster meat, cooked
- ¼ cup celery, minced
- ¼ cup low-fat mayonnaise
- 1 tbsp spring onion, sliced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- 4 brioche hot dog buns
- ¼ tsp ground black pepper
- 1 tbsp butter
INSTRUCTIONS
Mix
Mix the celery, mayonnaise, spring onions, lemon juice, zest salt, and pepper together in a large bowl.
Add
Drain off all the liquid from the lobster. Add the cooked lobster chunks into the bowl and mix until coated. Add more lemon, salt, and pepper to taste.
Toast
Trim the sides of the brioche rolls and slice down the center. Melt the butter in a warm pan. Toast the rolls on both sides.
Spoon
Spoon the lobster mix into the rolls.
DEVOUR!
Variations
Yes, this is an East Coast delicacy, but that doesn’t mean the rest of world can’t devise their own takes on them.
Connecticut-style: Those in Connecticut like it simple: warm lobster meat tossed in melted butter and served in a toasted hot dog bun. Very easy to make and still delicious.
Mexican-inspired: You could also add some Mexican-inspired flavors to your lobster roll by mixing the lobster meat with avocado, lime juice, jalapenos, and cilantro. Serve it in a tortilla or on a bed of lettuce for a lighter option.
Curry-spiced: Mix the lobster meat with curry powder, yogurt, and mango chutney. You can still serve these in the brioche bun but I recommend going with a pita.
FAQs
You get about 3-4 ounces of flesh from a 1-pound lobster, give or take.
Brioche buns are a bit sweeter and more like a cross between a pastry and bread than regular rolls. They also have more butter in them which is a delicious combo with the lobster.
I like to just sauté it in a skillet with a little butter. Be sure to drain off the liquid before mixing it into your mayonnaise mix.
How to Store Lobster Rolls
Let the lobster rolls cool completely. You can either wrap them tightly in plastic or store them in an airtight container. They should keep in the fridge for up to 2 days. When you’re ready to eat, take them out of the fridge for 15 minutes so they come to room temperature. Transfer them to an oven-safe dish. Warm them in the oven at 350°F for 10-15 minutes. Freezing lobster rolls isn’t recommended as the taste and texture will be compromised.
Ingredients
- 1 lb frozen lobster meat cooked
- ¼ cup celery minced
- ¼ cup low-fat mayonnaise
- 1 tbsp spring onion sliced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- 4 brioche hot dog buns
- ¼ tsp ground black pepper
- 1 tbsp butter
Instructions
- Mix the celery, mayonnaise, spring onions, lemon juice, zest salt, and pepper together in a large bowl.
- Drain off all the liquid from the lobster. Add the cooked lobster chunks into the bowl and mix until coated. Add more lemon, salt, and pepper to taste.
- Trim the sides of the brioche rolls and slice down the center. Melt the butter in a warm pan. Toast the rolls on both sides.
- Spoon the lobster mix into the rolls.
- DEVOUR!
Tips & Notes:
- To cook the lobster, I sauté it in a skillet with a little butter. Be sure to drain off the liquid before mixing it into your mayonnaise mix.
- You should get about 3-4 ounces of flesh from a one-pound lobster.
- Brioche buns are a bit sweeter and more like a cross between a pastry and bread than regular rolls. Because of this, they contain more butter, which combines well with the lobster.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Born & raised on the E. coast, I’ve enjoyed lobster quite a lot. I’d just add some green & or read pepper to this salad.
Hey Linda! Lobster rolls are definitely a must-have when you’re on the East Coast! As for your suggestion to add green or red pepper to the salad, it’s a great idea! It would provide a nice crunch and a pop of color. Enjoy your lobster rolls!