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    Home » Recipes » Sandwich Recipes

    New England Lobster Roll Recipe

    Published: Aug 30, 2014 · Modified: Jun 5, 2020 by Chef Dennis Littley

    400 shares
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    4 from 10 votes
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    Pinterest image for new england lobster roll

    We may not be in the northeast anymore but that hasn’t lessened our desire for shellfish. Lisa and I do love shellfish with lobster being high on the list and with that being said you can be sure that my New England Lobster Roll Recipe is always in great demand!

    In terms of lobster use not much has changed since my move to Florida except for the quantity I buy at one time since I’ve been shopping more at Restaurant Depot. Now you may not have access to a Restaurant Depot but don’t that let that stop you, just look in the frozen seafood department of your local supermarket, and you just may just find one pound containers of frozen lobster meat.

    lobster salad on  long roll with a tomato and olive salad on a white plate

    What you don’t want to use are lobster tails for lobster rolls, that part of the lobster doesn’t work. What you need for a good lobster roll is body and claw meat. It’s got that great lobster flavor, and stays tender and moist which makes a lobster roll a very enjoyable sandwich!

    lobster salad on  long roll with a tomato and olive salad on a white plate

    If you enjoyed this recipe you may also like these:

    • Blackened Salmon Sliders
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    Did you make this? Please RATE THE RECIPE below!

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    overhead view of a lobster roll and tomato salad
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    4 from 10 votes

    New England Lobster Roll

    There’s nothing like an oh so delicious New England Lobster Roll. And its easier to make at home than you may think, and a lot less expensive. 
    Prep Time15 mins
    Cook Time0 mins
    Total Time15 mins
    Course: sandwich
    Cuisine: American
    Servings: 2
    Calories: 504kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12 ounces lobster meat body and claws
    • 3 tablespoons mayonnaise
    • 1 tablespoon freshly squeezed lemon juice
    • 2 inner celery stalks finely chopped
    • 1 tablespoon Italian parsley leaves chopped
    • 1 teaspoon old bay seasoning
    • Sea Salt and ground black pepper to taste
    • 1 tablespoon melted butter
    • 2 long rolls split , brushed with melted butter and toasted
    • 1 tbsp Melted butter for brushing
    US Customary – Metric
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    Instructions

    • If lobster is frozen allow to thaw in refrigerator
    • Squeeze out a little of the excess water from the meat and chop into small pieces, leaving the main part of the claw intact for appearance.
    • In a bowl combine the lobster meat, mayonnaise, lemon juice, celery, parsley, old bay and salt and pepper to taste.
    • Place mixture in refrigerator for at least an hour to chill and blend flavors.
    • Before serving split your long rolls, and brush the inside and top with melted butter, then toast in oven until the tops are golden brown.
    • Fill the rolls with the lobster salad and enjoy!

    Nutrition

    Calories: 504kcal | Carbohydrates: 23g | Protein: 33g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 255mg | Sodium: 1199mg | Potassium: 498mg | Fiber: 1g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 7.3mg | Calcium: 242mg | Iron: 2.4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Dennis

      July 09, 2020 at 10:11 pm

      5 stars
      Lobster was on sale so we bought an extra didn’t know what to do with it but as always ask Chef Dennis! I didn’t measure the ingredients with the exception I weighed the lobster to get an idea. A friend gave us some fresh parsley, didn’t have a roll. But this was excellent! And even better only took a couple of minutes to prepare.

      Reply
    2. Pamela Mancini

      July 12, 2019 at 7:19 pm

      So very delicious. I was pleasantly surprised.The biggest effort was shelling the lobster claws. Thanks, Chef Dennis! I have also made your Tiramisu recipe a few weeks ago–absolutely great. Your directions are so clear.

      Reply
    3. Jay

      May 18, 2018 at 1:45 pm

      How do I prepare the lobster if all I can find is raw

      Reply
      • Chef Dennis Littley

        May 19, 2018 at 6:41 am

        Jay if you’re talking about lobster tails, that meat is not the best for lobster rolls, you want claw and body meat. If you do want to use lobster tails, you have to cook them first, either in the broiler or saute, but I wouldn’t advise using that meat for the sandwich.

        Reply
      • Michele

        April 19, 2022 at 6:11 am

        I’m not a chef but I grew up in Connecticut eating and making lobster rolls, I currently own a eatery and make lobster rolls. Originally there were two kinds, Connecticut/New England style lobster rolls and Maine lobster rolls. Connecticut/New England style are made hot with butter, Maine lobster rolls are mayonnaise based and people add other ingredients.

        Reply
    4. Marina

      September 27, 2015 at 2:56 am

      Served with sliced fruit or  coleslaw – these New England lobster rolls are a classic taste of New England!

      Reply
      • Chef Dennis Littley

        September 28, 2015 at 8:50 am

        Happy to hear you enjoyed the lobster rolls Marina!

        Reply
    5. Jill@MadAboutMacarons

      September 01, 2014 at 12:26 pm

      I’m ashamed to say I only had my very first lobster roll in NYC this summer – and it was absolutely delicious! Thanks for the recipe, Dennis, as would love to try making this at home. My kids would love it, too.

      Reply
      • Chef Dennis Littley

        September 01, 2014 at 5:42 pm

        it is a keeper Jill, and couldn’t be easier to make. Thanks so much for stopping by!

        Reply
    6. Christine at Cook the Story

      September 01, 2014 at 9:55 am

      This sandwich is just shouting “eat me!”

      Reply
      • Chef Dennis Littley

        September 01, 2014 at 5:41 pm

        I love when my food says that to me!!

        Reply
    7. Betty Ann Quirino @Mango_Queen

      August 31, 2014 at 5:49 pm

      5 stars
      This is a summer favorite which I order when we eat out. Nice to know I can make it at home with your recipe. Thanks for the tip on what lobster part to use and for sharing a great recipe. Happy Labor Day weekend, Chef Dennis!

      Reply
      • Chef Dennis Littley

        September 01, 2014 at 8:31 am

        You’re very welcome Betty Ann, Hope all is well in Philly. I’ll finally be back up at the end of Sept for the Big Pot Luck.
        Happy Labor Day!

        Reply
    8. Larry

      August 31, 2014 at 11:32 am

      That is a great looking and sounding lobster roll. We went to ME in 2011 and I couldn’t wait to try a famous lobster roll which we did at the Portland Lobster Co. It was basically cooked lobster on a roll with melted butter and likely perfect for the purist, but your concoction with more flavors sounds way more to my liking. I’ll look for the claw and body meat.

      Reply
      • Chef Dennis Littley

        September 01, 2014 at 8:29 am

        There are two ways to make a lobster roll Larry one with just butter as you mentioned, My wife prefers the other salad style so thats what I make. I think the butter might be good but also a little over kill.

        Reply
    9. Kath

      August 31, 2014 at 9:34 am

      Lobster is pretty rare in these parts, but your sandwich looks so fantastic! I may have to try a Northwest Dungeness Crab Roll.

      Reply
      • Chef Dennis Littley

        August 31, 2014 at 11:27 am

        I think it would work nicely with Dungeness Crab Kath, let me know if you try it.

        Reply
    10. Robyn @ simply fresh dinners

      August 31, 2014 at 8:38 am

      5 stars
      These look fantastic, Chef Dennis! I have been craving lobster rolls all summer and for some reason haven’t gotten around to having one. You’ve given me the inspiration. Lucky you in Florida! Thanks for a great recipe 🙂

      Reply
      • Chef Dennis Littley

        August 31, 2014 at 11:27 am

        Lobster rolls is one of those things you see and then wonder why you haven’t had one lately, thanks for stopping by Robyn!

        Reply
    11. Jean | DelightfulRepast.com

      August 31, 2014 at 8:34 am

      Chef Dennis, this sounds wonderful! I’d even go to the trouble of making a batch of my homemade sandwich rolls for this!

      Reply
      • Chef Dennis Littley

        August 31, 2014 at 11:28 am

        The one that would improve this dish is your homemade rolls Jean!

        Reply
    12. anne

      August 30, 2014 at 10:11 pm

      I love this kind of sandwich and it sure looks very appetizing , Chef D ! I haven’t tried making it from scratch yet since the price of lobster in this side of the world is just ridiculous *sigh*

      Reply
      • Chef Dennis Littley

        August 31, 2014 at 11:29 am

        I undertand that Anne, if King Crab or Dungeness is around it might make a good substitute.

        Reply

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