Go Back
–+ servings
Four lobster rolls with chips, pickles, and lemon wedges.
Print Recipe
No ratings yet

Classic Lobster Rolls

These classic lobster rolls are made with claw, knuckle, and lobster tail chunks tossed in a lemon aioli and served on toasted buttery buns.
Prep Time15 minutes
Cook Time4 minutes
Chill Time (optional)1 hour
Total Time1 hour 19 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Julie Maestre

Ingredients

Lemon Aioli

  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon of chives finely chopped + more for garnish
  • ½ teaspoon Fresh tarragon leaves chopped
  • ½ teaspoon lemon zest loosely packed
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • salt and pepper to taste

Lobster and Buns

  • 1 pound cooked and cooled lobster meat – claw and knuckle meat preferred cut into large bite sized chunks – see FAQs.
  • 4 New England Style Split Top Buns – see notes
  • 2 tablespoons butter
  • Lemon wedges for serving
  • Chopped chives for garnish

Instructions

  • In a medium-sized mixing bowl add in the mayonnaise, lemon juice, chives, tarragon, lemon zest, paprika, cayenne, and salt and pepper.  Thoroughly mix together with a spoon or whisk, and if you have time, cover with plastic wrap and let it sit in the fridge for an hour to give the flavors time to meld.  If you don’t have time, it is fine to continue on.
  • Add the cooked lobster meat and gently fold it into the aioli, taking care not to break up the chunks.  Set the bowl aside.
  • Heat up a fry pan to medium/high heat.  While the pan is heating up butter the sides of your split top buns.  Place the buns down on the fry pan and toast the buttered sides until they are golden brown.  Remove from pan to a serving plate.
  • Fill the 4 split top buns with the lobster mixture.  Garnish with fresh chives and serve immediately with wedges of lemon.

Notes

  1. New England-style split-top buns can be hard to find depending on where you live. But if you can find an unsplit brioche hot dog bun, you can cut it from the top to make your own split top, and you can use a serrated knife to trim the sides off so that you are left with a flat surface that you can butter and fry in the frypan. But if all else fails you can use a regular side-cut hot dog bun too.
  2. If you want a little extra crunch, you can add a diced celery stick to the lobster salad and/or a piece of lettuce to the bun before spooning in the lobster salad.
  3. You can add more paprika, cayenne, salt and pepper to taste. Season to your liking!