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Classic East Coast lobster roll with creamy lobster filling and chopped chives on a split-top bun.

East Coast lobster roll recipe

This East Coast lobster roll recipe is fresh, creamy, and easy to make at home. Chilled lobster meat is mixed with mayo, lemon juice, celery, and herbs, then served in buttery toasted split-top buns. It’s the perfect summer sandwich—simple, flavorful, and ready in just minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American, East Coast, New England
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb cooked lobster meat tail, claw, knuckle – chopped
  • 4 split-top hot dog buns
  • 4 tbsp mayonnaise
  • 1 tbsp lemon juice fresh
  • 1 celery stalk finely diced
  • 1 tbsp chopped chives or parsley
  • 2 tbsp unsalted butter for toasting buns
  • Salt and black pepper to taste
  • Lemon wedges for serving, optional

Method
 

  1. Prep the filling: In a bowl, mix lobster meat, mayo, lemon juice, celery, chives, salt, and pepper. Chill for 15–30 minutes.
  2. Toast the buns: Heat a skillet. Brush buns with butter and toast until golden on both sides.
  3. Assemble the rolls: Fill each bun generously with the lobster mixture.
  4. Serve: Garnish with extra herbs or lemon wedges if desired. Serve immediately.