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.
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.
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!
If you’ve tried my Lobster Roll recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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.
- 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
- 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!
Pamela Mancini says
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.
Jay says
How do I prepare the lobster if all I can find is raw
Chef Dennis Littley says
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.
Marina says
Served with sliced fruit or coleslaw – these New England lobster rolls are a classic taste of New England!
Chef Dennis Littley says
Happy to hear you enjoyed the lobster rolls Marina!
Jill@MadAboutMacarons says
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.
Chef Dennis Littley says
it is a keeper Jill, and couldn’t be easier to make. Thanks so much for stopping by!
Christine at Cook the Story says
This sandwich is just shouting “eat me!”
Chef Dennis Littley says
I love when my food says that to me!!
Betty Ann Quirino @Mango_Queen says
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!
Chef Dennis Littley says
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!
Larry says
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.
Chef Dennis Littley says
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.
Kath says
Lobster is pretty rare in these parts, but your sandwich looks so fantastic! I may have to try a Northwest Dungeness Crab Roll.
Chef Dennis Littley says
I think it would work nicely with Dungeness Crab Kath, let me know if you try it.
Robyn @ simply fresh dinners says
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 🙂
Chef Dennis Littley says
Lobster rolls is one of those things you see and then wonder why you haven’t had one lately, thanks for stopping by Robyn!
Jean | DelightfulRepast.com says
Chef Dennis, this sounds wonderful! I’d even go to the trouble of making a batch of my homemade sandwich rolls for this!
Chef Dennis Littley says
The one that would improve this dish is your homemade rolls Jean!
anne says
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*
Chef Dennis Littley says
I undertand that Anne, if King Crab or Dungeness is around it might make a good substitute.