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Two classic lobster rolls on toasted buns, topped with chives and served on newspaper-style paper, bring the iconic lobster roll experience to life. Lemon wedges are included on the side for a fresh twist.

Lobster Roll

Author: Mandy Applegate
This warm Connecticut-style lobster roll folds sweet, tender lobster through melted butter with dill, chives, and lemon, then piles it into a toasted bun. Using frozen lobster meat or tails keeps it within reach, and it is ready in about 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: lobster roll
Servings: 2
Calories: 730kcal

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
US Customary - Metric

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

  • Pull the lobster the moment it turns opaque; it tightens and toughens if it stays in longer.
  • Thaw frozen lobster fully and blot it dry so it does not water down the butter.
  • Using precooked lobster meat, warm it gently in the butter and skip the baking step.
  • Split-top buns toast most evenly, but regular hot dog buns work; toast either so they do not go soggy.
  • Fold the meat off the heat and just enough to coat, keeping the pieces whole.
  • A little onion powder or hot sauce as it bakes adds depth; finely chopped celery adds crunch.
  • Leftover filling keeps in an airtight container in the fridge for 3 to 4 days.
  • For the Maine style, chill the lobster and dress it lightly with mayonnaise instead of butter.

Nutrition

Calories: 730kcal | Carbohydrates: 25g | Protein: 43g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 410mg | Sodium: 1177mg | Potassium: 582mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1698IU | Vitamin C: 19mg | Calcium: 281mg | Iron: 2mg
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