Nothing says warm weather like a lobster roll! Enjoy them at the cottage on the dock or on your backyard patio with a refreshing beverage. Lobster rolls are easy to make and so darn delicious!
These best ever lobster rolls feature chunks of meaty lobster, mayonnaise, chopped celery, lemon and chives on a buttered brioche roll. Keeping the recipe simple allows the lobster to really shine and be the star of the show.
How do lobster rolls fit on an affordable recipe blog?
If you are thinking, what is a lobster doing on a website about cheap recipes, let me explain. We all know that lobster isn’t cheap. Depending on the time of year, the lobster pictured below can range from $20-$40 for the bag. Of course, I prefer to buy it at the $20 price point and keep it frozen until ready to use. If you are making these for guests or just for your family, this recipe will take you a lot further than buying whole lobsters for everyone. For $20 you can make at least four very well filled lobster rolls. If you are serving them to guest as part of a meal or appetizer, you can cut them in half to stretch them a bit further.
Recipe tips:
- It’s not easy to get fresh lobster where I am so I buy my lobster frozen at Costco. I prefer chunks of lobster as opposed to the minced but both do work. The lobster I buy comes in brine and has salt in it so I don’t add anymore to the recipe. Buying lobster this way also saves me the time and energy from cooking lobster myself and shelling it.
- Be sure to drain the lobster well! This will help the salad from being too watery which can then cause your bread to get soggy. And no one wants a soggy lobster roll.
- In my opinion, the choice of bun is almost as important as the lobster. I love a good brioche bun that splits at the top. Spread it with some butter and toast it until golden. The warm bun with the cold salad is perfection.
- Chives! The mild onion flavour of chives goes perfectly with the decadent lobster and adds a fresh and bright flavour. Just a touch of lemon juice and zest also adds nice brightness.
- Celery – you could leave it out but I finely chopped celery adds a nice hit of crunch.
What to serve with lobster rolls?
Chips of course! Kettle chips are a personal favourite.
Lobster rolls are not something you eat every day (at least not in my house) so when you make them, you want them to taste great and be satisfying – use the best lobster, good mayo and don’t be shy with the butter.
Looking for more seafood recipes?
This Shrimp Pasta with Spinach and Tomatoes is an easy weeknight meal any-time of the year.
Lobster Rolls
Ingredients
Lobster Salad
- 320 g lobster meat cut into small chunks
- 1/4 cup mayonnaise
- 1 stalk celery, finely chopped
- The zest of half a lemon
- 1 tsp fresh lemon juice
- 2 tbsp finely chopped chives
Buns
- 4 Brioche split top hot dog buns
- Softened butter for spreading onto the rolls
Instructions
- In a bowl, combine the lobster meat, mayonnaise, celery, lemon zest and juice, and chives. Mix gently to combine the ingredients without breaking the lobster. Set aside.
- To prepare the bread: Heat oven to broil. Spread some butter evenly on the inside of the rolls. Open the buns wide enough so they can evenly toast in the oven and place them on a baking tray. Toast them until lightly golden brown (3-5 minutes). If you don’t want to broil the buns, you can also place the rolls buttered side down on a frying pan or cast-iron skillet and toast until golden.
- Allow to cool a few minutes and place the lobster filling in. Serve with lemon wedges and a side of your favourite chips. Enjoy!
