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