Easy Lobster Roll Recipe: A New England Classic

Roll up your sleeves and dive into the ultimate treat from the sea with this decadent yet easy lobster roll recipe. With generous chunks of tender and succulent lobster meat spilling from a buttery brioche roll, this New England favorite is a true feast for all of the senses.

Maine Lobster Roll Recipe

There’s no need to book a flight or wait for hours in line when you make homemade lobster rolls at home. This guide will walk you through the easy process while also providing inspiration to make Maine lobster rolls completely your own.

Lobster Rolls Made Easier

Here at LobsterAnywhere we’ve taken the guesswork out of preparing this New England staple. Our lobster roll kits have the option of both already cooked Maine Grade A lobster claw, knuckle, and tail meat as well as raw lobster meat. In addition to coming with bakery fresh brioche rolls, they also include Maine sea salt butter.

Instead of hitting up tourist traps with long lines the flavor of Maine is delivered directly to your doorstep the next day. Besides being free of fillers and only sourcing the freshest sustainably caught lobster, these lobster roll kits also easily make eight generously stuffed rolls with two pounds of lobster. In addition, we also include an easy-to-follow guide.

What is a Lobster Roll?

A lobster roll is a simple yet delicious sandwich found mainly in New England’s coastal areas. It’s made by stuffing lobster meat into a buttered and lightly toasted roll, often with a bit of mayo, lemon juice, and seasonings. This iconic seafood treat is synonymous with summer, seaside picnics, and the casual joy of eating with your hands.

Brief History of the Lobster Roll

The lobster roll first gained popularity in Maine in the early 20th century. At first, it was a way to use up the plentiful lobster caught off the local coast. However, what began as a basic recipe has become a culinary staple and a point of pride in the region, with food enthusiasts making pilgrimages to try the authentic Maine lobster roll.

Variations: Maine Lobster Roll vs New England Lobster Roll

VariationLobster MeatDressingServed InAccompanimentsTaste Profile
Maine Lobster RollChilledMayonnaiseNew England-style bunPickles and chipsCool and creamy
New England Lobster RollWarmButterNew England-style bunOften just the roll and butterPure, buttery lobster flavor

Selecting Your Lobster for Lobster Rolls

When shopping for lobsters for your lobster rolls, here are practical tips to ensure you select the freshest possible lobsters:

1. Choose Live Lobsters

  • Activity Level: Always opt for live lobsters. A lively lobster is a fresh lobster. Look for ones that are active in the tank, moving their claws and flicking their tails. Avoid lobsters that are sluggish or unresponsive.

2. Check the Shell

  • Condition of the Shell: Examine the lobster’s shell for any signs of cracks or heavy scarring. A hard, intact shell is a good indicator of health. Soft shells might indicate recent molting, meaning the lobster will have less meat.

3. Smell Test

  • Freshness: Smell the lobster where possible. It should smell like the sea, fresh and salty, without any ammonia or overly fishy odors, which indicate spoilage.

4. Size Selection

  • Optimal Size: Choose smaller lobsters, typically 1 to 1.5 pounds, known as “chickens.” These are not only tender but are considered better for the delicate texture and flavor ideal for lobster rolls.

5. Source from Reputable Stores

  • Reputation Matters: Buy from well-known fish markets or stores with a good turnover of seafood, such as LobsterAnywhere. High turnover means the lobsters don’t sit in the tank for too long, which can affect their quality. In addition, choosing a reputable source like LobsterAnywhere ensures that you’re getting fresh, high-quality lobsters, which is crucial for making the best lobster rolls.

6. Seasonal Purchase, Best Time to Buy

  • Lobster season can vary. However the best time to buy lobsters in the USA is generally during the summer, especially from June through December. This is when lobsters are most abundant, ensuring freshness and often better prices.

Lobster Roll Ingredients

Whether you’re a long-time fan or just discovering the savory delight of a lobster roll, understanding the components and prep steps will make all the difference in creating that perfect roll. Here we’ll guide you through selecting the right ingredients and the preparation process. Remember, a fantastic lobster roll starts with the freshest lobster—which you can easily order from LobsterAnywhere.

Detailed List of Ingredients Needed for a Classic Lobster Roll

To craft that quintessential lobster roll, you’ll need:

  • Lobster meat: 1 pound of cooked Maine lobster meat, fresh and ready to be dressed.
  • Mayonnaise: Just a dollop to lightly coat the lobster.
  • Lemon juice: A splash for a hint of citrus.
  • Chives: Finely chopped for a touch of herbaceous freshness.
  • Celery: Optional, diced finely for a crunch.
  • Salt and pepper: Sprinkle to taste.
  • Butter: Melted, to brush on your lobster roll bread.
  • Hot dog buns: Preferably New England-style for authenticity.
  • Garnish: A pinch of paprika or fresh herbs to finish.
Lobster Roll Ingredients

Step-by-Step Instructions on How to Make Lobster Rolls

  1. Prep the Lobster: Start with 1 pound of cooked Maine lobster meat. Ensure its fresh and drained of any excess water. Chop the meat into bite-sized pieces if they are not already.
  2. Mix the Dressing: Next, in a bowl, combine the lobster meat with just enough mayonnaise to lightly coat it. You don’t want the lobster swimming in mayo, just lightly dressed.
  3. Add Citrus and Herbs: After that, squeeze a bit of fresh lemon juice over the lobster for a fresh citrusy zing. Then, add finely chopped chives for a herby note. If you like, include finely diced celery for a nice crunch.
  4. Season: Sprinkle in some salt and freshly ground pepper. Do this to taste – it’s usually best to start with a little, then add more as needed.
  5. Prepare the Bun: Take your hot dog buns—ideally, New England-style which are side-split and flat on the sides—and brush the outside with melted butter. This Maine sea salt butter will add a rich flavor to your roll.
  6. Toast the Bun: In a skillet or on a griddle, toast the buttered sides of the bun until they’re golden brown and crispy. Be careful not to burn them – you want a nice, light toast.
  7. Assemble the Roll: Once the buns are toasted, open them up and generously fill them with the lobster mix. Don’t skimp – the lobster is the star of the show.
  8. Garnish: Finish off your lobster roll with a pinch of paprika or a sprinkle of fresh herbs. This will add color and a hint of flavor without overwhelming the delicate taste of the lobster.
  9. Serve: Finally, serve your lobster rolls immediately. They are best enjoyed fresh, accompanied by a side of your choice, like potato chips or a light salad.

Exploring the ‘Green Stuff in Lobster’ (Tomalley) – Is It Safe to Eat?

Curious about the green stuff in lobster? That’s tomalley, which is like the lobster’s liver. While some gourmet chefs treasure it for its rich flavor, it’s not commonly used in lobster roll recipes due to its intense taste and texture. In addition, it’s best consumed in small amounts as it can contain toxins from the lobster’s environment. Rest assured, the lobster for lobster rolls from LobsterAnywhere is of the highest quality, and the tomalley is perfectly safe if you choose to try it.

When crafting your lobster rolls recipe, keep in mind the balance of flavors and textures. A Maine lobster roll recipe typically has a light touch, letting the fresh, sweet lobster shine through. Meanwhile, a warm lobster roll focuses on the richness of buttery lobster. And if you have leftovers, don’t fret; there are plenty of leftover lobster recipes to explore!

Variations for Warm Lobster Roll and Cold Lobster Roll Recipes

Whether you’re a fan of the classic cold lobster roll or prefer the buttery goodness of a warm lobster roll, we’ve got your cravings covered:

  • To make a warm lobster roll recipe, skip the mayo and instead, warm your lobster in a pan with butter, then spoon it into your toasted bun.
  • For a cold lobster rolls recipe, mix your chilled lobster meat with mayo, a squeeze of lemon, and a touch of chives before stuffing into your bun.
YouTube video

How to Use Leftover Lobster

Here’s a detailed table that outlines various recipes you can make from leftover lobster, including health benefits, simple preparation methods, shelf life, and tips for determining if the leftover lobster is going bad:

Leftover Lobster Ideas

RecipeHealth BenefitsEasy Preparation MethodsShelf Life of Prepared DishFreshness Check
Lobster SaladRich in protein and omega-3 fatty acids.Mix chopped lobster with mayo, lemon juice, and herbs. Serve on greens or in a sandwich.1-2 days in the refrigerator.Smell should be fresh and sea-like.
Lobster OmeletteHigh in protein and vitamins.Beat eggs, add lobster and cheese, cook until set. Garnish with herbs.Best eaten immediately.Check for any discoloration or slimy texture.
Lobster PastaProtein and carbohydrates.Sauté lobster with garlic, mix with cooked pasta and preferred sauce.2-3 days in the refrigerator.Lobster meat should not be overly mushy.
Lobster ChowderSource of protein and dairy.Simmer lobster with potatoes, onions, corn, and cream. 3-4 days in the refrigerator.The texture should still be firm, and the smell fresh.
Lobster Mac and CheeseProtein, calcium, and comfort.Stir chopped lobster into prepared mac and cheese. 2-3 days in the refrigerator.Check the lobster’s color and texture.
Lobster Fried RiceBalanced meal with protein and veggies.Stir-fry rice, veggies, and lobster with soy sauce and eggs. 1-2 days in the refrigerator.Lobster should not have any sour or unpleasant odors.
Lobster RollsRich in protein.Mix lobster with a little mayo and celery, spoon into toasted rolls.Eat immediately.Lobster meat should not smell ammonia-like or be slimy.
Lobster TacosLean protein rich in omega-3s.Mix lobster with lime juice and cilantro, serve in tortillas with avocado and sour cream.Eat immediately.Lobster should retain its color and firmness.

Determining Freshness of Leftover Lobster

  • Smell: Fresh lobster meat will have a mild, sweet, ocean-like aroma. Any strong, unpleasant, or ammonia-like smells are indicators that the lobster has spoiled. 
  • Texture: Lobster meat should be firm and slightly springy to the touch. If it’s mushy, slimy, or falling apart, it’s likely gone bad.
  • Color: Look for any unusual discoloration or dullness in the lobster meat, which can be a sign of spoilage.

By following these guidelines, you can make delicious and healthy dishes from your leftover lobster while ensuring that the lobster you use is fresh and safe to eat.

General Nutrition Breakdown

  • High-Quality Protein: Each serving contains about 20 to 25 grams of protein, crucial for muscle repair and growth.
  • Vitamins and Minerals: Rich in vitamin B12 for nerve function and red blood cell formation, and minerals like zinc and selenium for immune support and antioxidant protection.
  • Cholesterol and Sodium: Lobster rolls are high in both, which could be a concern for cardiovascular health.

Common Practices Affecting Nutritional Value

Common PracticeHealth ImpactMost Affected DemographicPotential Long-Term Effects
Adding Extra Butter and MayonnaiseIncreases saturated fats and calories.Older adults, those with heart conditionsCan lead to cardiovascular issues, including heart disease.
Using Excess SaltRaises sodium levels, impacting blood pressure.People with hypertensionIncreased risk of hypertension and heart problems with chronic use.
Prioritizing Taste Over NutritionTemporarily satisfying but nutritionally poor choices.Younger individuals, teenagersCould lead to nutritional deficiencies and weight gain over time.

Practical Advice for Healthier Lobster Rolls

  • Use Whole Wheat Buns: Adds fiber for better digestion and energy release.
  • Reduce High-Fat Ingredients: Limit butter and mayonnaise; mix mayonnaise with yogurt or use avocado.
  • Add Fresh Herbs and Spices: Use dill, chives, paprika, or black pepper to enhance flavor without adding sodium.
  • Include More Vegetables: Add lettuce, cucumber, or celery for extra nutrients and low-calorie crunch.
  • Steam Lobster: Avoid boiling in heavily salted water to reduce sodium and preserve natural flavors.

These modifications ensure that your lobster rolls are not only tasty but also align better with a healthy lifestyle, offering both immediate satisfaction and long-term health benefits.

Different Types of Bread and Rolls You Can Use

The table below shows a variety of breads you can choose for your lobster rolls, each bringing its own unique texture and flavor to the table:

Type of BreadDescriptionBest Used For
New England BunClassic, white bread with a soft texture and a split top.Traditional Maine lobster rolls.
Brioche RollRich, slightly sweet, with a golden, tender crumb.A luxurious lobster roll sandwich.
BaguetteCrispy on the outside with a chewy interior.A more textural lobster sandwich.
CiabattaAiry with a crisp crust, adding an Italian twist.Artisanal lobster rolls.
Gluten-Free RollMade from alternative flours for those with dietary needs.Allergy-friendly lobster rolls.

Recipe for Homemade Lobster Roll Bread

Making your own lobster roll bread isn’t as daunting as it may seem, and it gives you control over the flavors and freshness. Here’s a simple recipe to get you started:

  • Combine 2 teaspoons of yeast, 1 cup of warm water, and 1 tablespoon of sugar. Let sit until frothy.
  • Mix in 3 cups of flour and 1 teaspoon of salt, then knead until smooth.
  • Let the dough rise until doubled, then shape into rolls and let rise again.
  • Bake at 375°F (190°C) until golden brown.
  • Slice the top, butter, and toast on a skillet for that classic lobster roll feel.

How the Bread Can Change the Dynamics of Your Lobster Roll

The bread you choose is the unsung hero of your lobster roll. A sturdy baguette can add crunch, while a New England-style hot dog bun offers a soft, comforting texture that lets the lobster meat shine. Brioche can introduce a hint of sweetness and richness that elevates the flavors, and a homemade bun brings a personal touch to the easy lobster roll recipe. The key is to find a balance where the bread complements the lobster without overshadowing it, making for the perfect bite every time.

Advanced Tips and Tricks

If you’re looking for more advanced and nuanced tips to elevate your lobster roll We’ve got some expert advice that’ll take your lobster roll from good to “can’t-stop-eating-this” great, here are some sophisticated techniques and ideas that go beyond the basics:

Tips for Making Lobter Rolls

Technique/IngredientDescription and ExecutionExpected End ResultPotential PitfallsHow to Determine & Prevention
Butter PoachingGently cook lobster meat in melted butter at a low temperature.Succulent, richly flavored meat.Overcooking and turning meat rubbery.Use a thermometer to maintain a steady, low temperature.
Sous Vide CookingSeal lobster in a bag with butter and herbs and cook in a water bath.Perfectly cooked and flavorful lobster every time.Equipment issues or incorrect temperature settings.Always check equipment before starting. Use reliable sous vide tools. Monitor water temperature closely.
Homemade AioliBlend mayo with garlic, saffron, or other flavors.A flavorful, gourmet upgrade to standard mayo.Flavor imbalance, too strong or overpowering.Taste as you go to balance flavors. Start with small amounts of strong ingredients and adjust.
Artisanal Bread ChoicesUse different types of artisanal bread such as ciabatta rolls or potato buns.Unique, enhanced texture and flavor profiles.Bread overpowering the delicate lobster flavor.Choose lighter, less dense breads.
Clarified Butter for ToastingUse clarified butter for toasting the buns.Flavorful without the burnt taste.Burning the butter or toasting too much.Use medium heat and watch closely to avoid over-toasting.
Luxurious ToppingsAdd toppings like caviar or truffle oil .Adds a luxurious element.Overpowering the lobster with strong toppings.Add sparingly and taste test.
Avocado CreamBlend avocado with lime and salt for a creamy alternative to mayo.A rich, creamy texture with a fresh twist.Avocado browning or diluting the lobster flavor.Prepare avocado cream close to serving time and adjust lime juice to prevent browning.
Wine PairingPair with bright white wines like Sauvignon Blanc to complement the sweetness of the lobster.Elevates the dining experience.Choosing a wine that clashes with the dish.Sample the wine with the dish before finalizing the pairing.
Crispy ElementsAdd crispy shallots or bacon for texture contrast.Provides a satisfying crunch against the tender lobster.Making the dish too greasy or salty.Use crispy elements sparingly and taste for balance.

More Tips on Lobster Rolls

With these tips in your pocket, your lobster rolls will be the talk of the town, whether you’re serving up a Maine lobster roll, a New England lobster roll, or your own take on this coastal classic. And if you’re counting calories in lobster roll, these pointers will help keep your rolls on the lighter side too.


Go on and get creative with your homemade lobster rolls! If you need top-notch Maine lobster to start, remember you can always order from LobsterAnywhere. Once you’ve got your lobster, try tweaking your lobster roll recipe to make it your own. Remember, whether you’re a Maine lobster roll fan or swear by the New England lobster roll, the best part is getting creative in the kitchen and enjoying every delicious bite.

Frequently Asked Questions

 How do I keep my lobster rolls from becoming soggy?

To prevent soggy rolls, lightly toast the bun and let it cool before adding the lobster mixture. Also, ensure your lobster meat is well-drained and not too wet when mixing with mayo or dressing.

What’s the best way to store leftover lobster meat?

Store leftover lobster meat in an airtight container in the refrigerator. Use it within two days. To maintain freshness, you can also lightly coat the lobster meat in lemon juice before storing.

How can I tell if my lobster is cooked perfectly?

Always cook to internal temp. Lobster should between 135-140 degrees. The shell turns bright red, and the meat is opaque and firm to the touch. Avoid overcooking, as the meat can become tough and rubbery.

Can I make lobster rolls using frozen lobster?

Yes, you can use frozen lobster, but for best results, thaw it overnight in the refrigerator and drain any excess water before using.

What alternatives can I use instead of mayonnaise for a healthier option?

For a lighter alternative, mix Greek yogurt with a little mustard or use mashed avocado seasoned with lime and salt as a creamy dressing that’s healthier than mayonnaise.

My lobster rolls taste bland, how can I enhance the flavor?

To enhance flavor, add a pinch of sea salt, a squeeze of fresh lemon juice, and some fresh chopped herbs like chives or parsley. You can also include a small amount of finely chopped garlic or shallots for extra zest.

How can I make sure my lobster rolls are safe to eat, especially when serving them at outdoor events?

Keep the lobster meat and any prepared rolls chilled until serving. Use a cooler filled with ice or ice packs to store the rolls during transport and ensure they are not left out for more than 2 hours at room temperature.

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Maine Lobster Roll Recipe

Classic Maine Lobster Rolls with Mayo

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The good folk of Maine like to dress their chilled lobster meat with creamy mayo. Some call it a cold lobster salad, but we think a lobster salad is something a little different. The chilled meat is generously loaded into a toasted split top roll, before being finished with a spritz of lemon juice and a shake of salt and pepper.

Keeping it simple is the key to a great roll! Serving 2 lbs. of cooked lobster meat make about eight (4 oz.) rolls or about twelve mini lobster sliders.

  • Total Time: 25 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 pounds of fresh claw and knuckle meat
  • 1/2 cup good quality mayonnaise
  • 1/4 cup finely diced celery, optional
  • Salt and pepper to taste
  • 8 top split lobster rolls
  • Two whole lemons, cut into wedges

Instructions

  1. Grab a large bowl and mix our cooked lobster meat with quality mayonnaise.
  2. Add a squeeze of lemon juice, a pinch of salt, and a shake of pepper.
  3. Fold all the ingredients into each other until the lobster meat is lightly covered.
  4. Brush both sides of each a top split hot dog bun with our Maine sea salt butter and toast in a skillet until golden brown (about 2 minutes per side).
  5. With your figngers open the top split roll and pile in your chilled lobster meat until your roll is overstuffed.
  6. Squeeze with fresh lemon and top each roll. Don’t forget to supply a fork to get every chunk of lobster meat that spills out. Enjoy your Lobsterliciousness!

Now you have a classic Maine lobster roll even if you live in the small town of South Boston, Virgin

Notes

Captain’s Tip: Go easy on the mayo. Too much mayonnaise and you’ve got a watery roll.

The bread should never outweigh your lobster meat! Can’t find a good roll in your locale? Try a brioche bun or a nice buttery croissant. Also be sure to visit your local bakery for fresh bread.

Optional: Add fresh chives and lemon zest to your mayo, or fresh chopped celery for a little crunch. You can also layer lettuce in buns, but we like to say no to lobster filler.

To make a naked or hot buttered lobster roll just skip the mayo and stuff your lobster rolls with chilled lobster meat and drizzle with hot butter.

  • Author: Lobster Louie
  • Prep Time: 15
  • Cook Time: 10
  • Category: Main Course
  • Method: Steam
  • Cuisine: American

Comments

  1. Hot buttered toasted roll with hot buttered lobster meat…there is no better sandwich! Beer is great with it and the bubbly is also excellent for the adults.

  2. I just started eating lobster since my husband introduced me to eating it and its great with hot butter on a warm croissant along with a cold glass of beer or a cold glass of wine and a buttery hot baked potatoe yum yum yummy.

  3. I am a true lobster lover. I would love to travel to Maine to get the best, but in the meantime, I will be happy with lobster rolls, tails, salad–really just anyway I can enjoy the sweet taste of lobster!!!

  4. I’ve never had a true lobster roll…or even a variation. Every time I see one done in a cooking competition or featured on a blog I think oh how amazingly delicious that must be. I decided when I get my promotion at work I am buying this treat to celebrate so I can blog about it.

  5. I’ve never had a lobster roll, they sound delicious! I live in the Rocky Mountains and beef country. No lobster roundups around here for the wiley crustaceans… sadly. Would love to try it one day!!!

  6. I have ordered the Monster Lobster Tails many times, very yummy. I will order them with butter. I have wanted to try the Lobster Rolls, but have not had the chance as of yet.

  7. I thought I’d eaten lobster in any way possible, but have never had a lobster roll!
    I just ordered 24 lobsters from this place, and have eaten em all over the world, I swear, these were
    sooo tender and sweet, fresh, you BET!!! No kidding either. I had bought the huge 24 oz a few months ago for one son’s BD, but the ones I just got, the 8 oz, are better for me, I eat 2 for dinner, or have a little surf n turf with one.

    Again, these lobsters slept in the ocean the day before I got them, had too, just tooooo sweet!!!
    Thank you for such a wonderful product!!! And I got the Maine butter with these.

  8. Real lobster , huge chunks of meat !!!!! What else can you say but summer time sure is great when lobster and friends are involved !!!! Love it can’t wait to sit down with a REAL lobster roll and a cold bud light.

  9. Buttered lobster rolls are the best. I’ve had them in Maine and I don’t think you can get them anywhere else as fresh and plentiful then in Maine. They never skimp on the lobster and it is the sweetest I’ve ever tasted.

  10. There are no favorites, but my favorite way to truly enjoy them is to make and devour 1 hot buttered and one with mayo and a bit of celery, I cheat by leaving a little lobster meat to eat by itself. I have given and served lobster rolls and other great food from Lobster Anywhere for a number of years.

    From Florida to Arkansas, always well received and want to know when there will be more. I’ve even served rolls in the winter with a side of sautéed bok choy over brown rice. No bad way to serve a lobster roll.

  11. Best lobster roll I ever had was at a little seaside restaurant in Oqunquit, Maine! Definitely love mine with mayo and a little splash of Tabasco! 🙂 Yum, yum and more yum!

  12. We were up in New England for over two weeks an I bet I had 12 different Lobster rolls. My favorite had a spicy mayo seasoning (maybe aioli). Don’t remember the place but I know I will find it when we return.

  13. Must be in a freshly buttered & toasted roll, stuff with as much of any fresh, buttered or mayo tossed Lobster……..drizzle with a little lemon juice……..Enjoy every last bite YUMMMM!!!

  14. I have enjoyed Lobster Rolls, both ways, Mayo & Butter. The best one we had was when we were on a Cruise From NY, to New Brunswick, St. Johns, & Boston. The Northeast know how to make them perfectly. Just thinking about them gets my mouth watering. YUMMY

  15. All terrific suggestions. Lobster meat…check. Cold Arnold Palmer…check. Buttered split-top rolls…check. I’ll go one better — TOASTED split-top rolls. Nothing better! Agreed, summer, fall, winter, spring…anytime of year. Lobster knows no season.

  16. I am sure this taste great. I have not tried a real Maine lobster rolls, however I LOVE your lobsters tails, so I am sure I would enjoy and love these rolls!

  17. I like my lobster rolls warm with finely minced shallots sauted in butter with chopped peppadew peppers, squeeze of fresh lemon juice, black pepper and a sprinkling of grated romano cheese on a hot buttered bun. I know I have gone rebel but its so good!!!

  18. I was just visiting my family on Cape Cod. Other than seeing the Ocean having a lobster roll and fresh whole clams was the most awesome thing. Along with fresh made Clam Chowdah!!! I need to win my some Lobster Rolls.

  19. Love the classic Lobster rolls I enjoyed in Brewster, Mass on Cape Cod…I sometimes added a shot of hot sauce, but mostly I loved to let the fresh Lobster taste shine through.
    A nice dry white wine or a cold beer made the meal heaven to me…!

  20. When making a lobster roll, you have to be very careful not to add too much mayo. I chop celery fine add a little mayo and put on fresh Italian bread with iceberg lettuce! Yum!

  21. I served my party with the Frito lay dips…just in case the over stuffed lobster fell out! I also sprinkled old bay spices on top and toasted the buttery bread in the oven for a warm crunch! Some ate my potato salad with the rolls… I just disappeared with 3 to myself ?

  22. I’ve never heard of doing that with crackers. I do love lobster lightly dressed on a grilled buttered roll. Some places pile it high with lettuce and tomato. Just give me the lobster.

  23. I LOVE any kind of lobster rolls and LOBSTER!!!! I lightly toast the hot dog buns and spread REAL melted butter on them..I do a LOT of lobster mixed with mayo and chopped celery and a dash of horseradish!! I serve with homemade potato salad and potato chips and a corn on the cob! YUMMY!!! BRING IT ON!!!!

  24. I like my lobster roll with a little “kick”! I prefer to have the lobster chopped into large chunks, with a little freshly chopped horseradish, some Hellmann’s mayonnaise, a pinch is sea salt and pepper, thinly sliced scallions and a hint of minced garlic…yum!

    1. That’s a new one! We’ll have to try it out. We’ll have to see if we can found them here. It’s usually the case that lobster lovers can’t get the top-split hot dogs buns outside of New England!

  25. My wife’s parents live on Cape Cod and the loberster rolls from Lobsteranywhere are as close to being on the Cape as you can get -PS this scores me big points with the wife!!!!!!!
    Thanks Lobersteranywhere.

  26. We love Lobster Anywhere! I’ve only been a customer for a few weeks, and have ordered 3 times already! The lobster rolls. Your lobster is FRESH, and amazing and you ship a very generous amount. And we will keep ordering. Also, your clam chowder is AMAZING — but the packets are tiny. One packet does not even fill 2 bowls. Make the packets bigger (and again, just charge us a little more.)
    But I want to emphasize — the “star” of your show – the lobster – is fresh and incredible!
    We definitely will be ordering again.

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