Lobster Roll
Add Preferred SourceButtery lobster, fresh herbs, and a warm toasted bun, this Lobster Roll brings big flavor in a laid-back way. The lobster is baked with garlic and lemon, then tossed in melted butter with dill and chives for a rich, herby finish. Stuffed into a golden bun and served with lemon wedges, it feels like summer in every bite.
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I make this recipe whenever I want something a little different but don’t want to spend hours in the kitchen. The lobster is tender, the herbs give it a fresh kick, and the butter pulls it all together. I especially love it on a sunny afternoon with some kettle-cooked potato chips on the side. You’ll see what I mean after the first bite.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make The Best Lobster Roll
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep this lobster roll recipe simple and packed with flavor. Here’s how I make it from start to finish—no seafood skills required.
Preheat and prep
Start by preheating your oven to 350°F (180°C). Place the uncooked lobster meat or tails in a baking dish. Sprinkle over the minced garlic, kosher salt, and black pepper, then drizzle with olive oil. Dot the top with butter cubes.
Bake the lobster
Pop the dish in the oven and bake for about 15 minutes. The lobster or tail meat should be fully cooked—opaque and melt-in-your-mouth tender, but not rubbery. Keep an eye on it near the end.
Toast the buns
For extra flavor, brush your hot dog buns with melted butter and toast them in the oven for 3 to 4 minutes. I like mine just golden and warm, with crisp edges.
Chop and toss
Once the lobster has cooled slightly, chop it into bite-sized pieces. Add it back into the baking dish with all that melted butter. Then mix in the chopped chives, dill, lemon juice, and a little more salt and pepper if needed.
Load the buns
Fill each toasted bun with a generous scoop of the buttery lobster mixture. Don’t skimp—you want every bite to have a good balance of meat and herbs.
Serve and enjoy
Top with extra fresh chives if you want an extra oniony kick. Serve your sandwich right away with lemon wedges on the side and maybe a few crunchy potato chips or a small bowl of coleslaw.
Ingredients
- 1 pound uncooked lobster meat
- 1 garlic clove minced
- ½ cup unsalted butter
- 1 teaspoon olive oil
- Salt and pepper to taste
- ¼ cup chives chopped
- 3 tablespoons fresh dill chopped
- ½ lemon juiced
- Lemon wedges for spritzing
- 2 hot dog buns warmed or toasted
Instructions
- Preheat your oven to 350°F (180°C). Place the lobster meat (or tails) in a baking dish. Sprinkle with minced garlic, salt, and pepper. Drizzle with olive oil and dot with butter cubes.1 pound uncooked lobster meat, 1 garlic clove, ½ cup unsalted butter, 1 teaspoon olive oil, Salt and pepper
- Bake for 15 minutes, or until the lobster is cooked through and opaque.
- For a rich flavor, lightly brush the buns with melted butter and toast them in the oven for 3–4 minutes, or until golden and warm.
- Once the lobster is cool enough to handle, chop it into bite-sized pieces. Add it back into the warm baking dish with the remaining melted butter.
- Toss in the chives, dill, lemon juice, and an extra pinch of salt and pepper. Mix gently until the lobster is fully coated in herby, buttery goodness.¼ cup chives, 3 tablespoons fresh dill, ½ lemon
- Load the buttery lobster mixture into each toasted bun. Serve immediately with lemon wedges and a sprinkle of extra chives, if desired.2 hot dog buns, Lemon wedges
Notes
- Use fresh lobster if you can: it makes a big difference in taste and texture.
- Frozen lobster works too: just thaw it completely and pat it dry before baking.
- Pre-cooked lobster meat: If using precooked meat, warm it gently in the butter and skip the baking step.
- Split-top buns: These are ideal, but regular hot dog buns will work just fine.
- Add a lettuce leaf: if you want a bit of crunch or to help catch any buttery drips.
- Mix gently: to avoid breaking up the lobster meat too much.
- Don’t overbake: lobster gets tough if it’s left in the oven too long.
- Add more flavor: a little mayo, hot sauce, or a sprinkle of onion powder over the lobster as it cooks can turn the flavor up a notch. For extra crunch, add some finely chopped celery to your roll.
- Make ahead: Make and store the filling separately from the buns and reheat gently before serving.
- Maine lobster roll: For another variation, try it Maine-style with some mayonnaise.
Storage and Reheating Instructions
- Store: Store the lobster mixture and buns separately. Keep the lobster in an airtight container in the fridge for up to 2 days.
- Reheat: When you’re ready to eat, warm the lobster gently over low heat in a skillet—just until it’s heated through—then load it into a freshly toasted bun. Avoid microwaving if you can, as it can make the lobster rubbery.
Nutrition
Recipe Notes and Tips
I like to keep things easy, but a few small tweaks can take this lobster roll to the next level:
- Use fresh lobster if you can: it makes a big difference in taste and texture.
- Frozen lobster works too: just thaw it completely and pat it dry before baking.
- Pre-cooked lobster meat: If using precooked meat, warm it gently in the butter and skip the baking step.
- Split-top buns: These are ideal, but regular hot dog buns will work just fine.
- Add a lettuce leaf: if you want a bit of crunch or to help catch any buttery drips.
- Mix gently: to avoid breaking up the lobster meat too much.
- Don’t overbake: lobster gets tough if it’s left in the oven too long.
- Add more flavor: a little mayo, hot sauce, or a sprinkle of onion powder over the lobster as it cooks can turn the flavor up a notch. For extra crunch, add some finely chopped celery to your roll.
- Make ahead: Make and store the filling separately from the buns and reheat gently before serving.
- Maine lobster roll: For another variation, try it Maine-style with some mayonnaise.
How to Store Leftover Lobster Roll
Lobster rolls are best eaten fresh, but if you’ve got leftovers, here’s what I do: Store the lobster mixture and buns separately. Keep the lobster in an airtight container in the fridge for up to 2 days.
When you’re ready to eat, warm the lobster gently over low heat in a skillet—just until it’s heated through—then load it into a freshly toasted bun. Avoid microwaving if you can, as it can make the lobster rubbery.
Our Top 3 Money Saving Tips for This Recipe
Lobster can be a splurge, but there are plenty of ways to cut costs without cutting flavor:
- Buy frozen lobster meat: it’s often cheaper and just as tasty when prepared well.
- Use lobster tails only: they’re easier to find and often less expensive than whole lobsters.
- Mix in a bit of cooked shrimp: stretch the lobster while keeping the seafood vibe.
What to Serve With Connecticut-style Lobster Rolls
Lobster rolls pair best with simple, crisp sides that don’t overpower the seafood. I usually go with salty potato chips or homemade tortilla chips, a chilled coleslaw, or a Honeycrisp salad.
If you’re serving a crowd, add a bowl of pickles or corn on the cob. And don’t forget a cold drink—sparkling water or a light lemonade hits the spot.
More Seafood Recipes You Will Love
I like having a few go-to recipes that feel special but don’t take a ton of effort. If you loved this lobster roll, here are more simple favorites you’ll want to try next:
