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.
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 inspiring you 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. Additionally, we 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 accompanied by a bit of mayonnaise, lemon juice, and seasonings. This iconic seafood treat is synonymous with summer, seaside picnics, and the casual joy of eating with your hands.
🦞 Want to know the difference? Read our complete guide:
Maine vs Connecticut Lobster Rolls: The 4 Big Differences
Curious about the origins? Learn about the fascinating history of the lobster roll and how it became an American icon.
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.
Sourcing Your Lobster Meat
Easiest option: Our lobster roll kit includes pre-cooked Maine lobster meat, saving ~30 minutes of prep and guaranteeing consistent results.
Buying meat separately? Look for Grade-A claw & knuckle meat from a reputable source. You’ll need 2 lb for 8 rolls (about 3–4 oz per roll). Avoid pre-made “lobster salad” with fillers.
Buying whole live lobsters to shuck yourself?
- Plan on 4–5 lobsters (1.25–1.5 lb each) to yield ~2 lb picked meat for 8 rolls.
- Average yield is about 4–5 oz per lobster (claw, knuckle, and tail).
- Pro tip: Cook, chill, then pick for cleaner chunks and better texture.
Complete guide: How to Buy Live Lobster • Best Lobster Rolls in the USA
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.
Step-by-Step Instructions on How to Make Lobster Rolls
- Prep the Lobster: Start with 1 pound of cooked Maine lobster meat. Ensure it’s fresh and drained of any excess water. Chop the meat into bite-sized pieces if they are not already.
- Mix the Dressing: Next, in a bowl, combine the lobster meat with just enough mayonnaise to coat it lightly. You don’t want the lobster swimming in mayo, just lightly dressed.
- Add Citrus and Herbs: Next, 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 prefer, you can include finely diced celery for a nice crunch.
- Season: Sprinkle in some salt and freshly ground pepper. Add to taste – it’s usually best to start with a little and then add more as needed.
- 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.
- 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.
- 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.
- 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.
- 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. Additionally, it’s best consumed in small amounts, as it may 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!
Chart your course: Pros nationwide are plating restaurant-quality lobster rolls with our kits. Explore favorites and regional tips in our new guide: Best Lobster Rolls in the USA →
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 roll recipe, mix chilled lobster meat with mayonnaise, a squeeze of lemon, and a touch of chives before stuffing it into a bun.
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
| Recipe | Health Benefits | Easy Preparation Methods | Shelf Life of Prepared Dish | Freshness Check |
|---|---|---|---|---|
| Lobster Salad | Rich 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 Omelette | High in protein and vitamins. | Sauté lobster with garlic, then mix it with cooked pasta and your preferred sauce. | Best eaten immediately. | Check for any discoloration or slimy texture. |
| Lobster Pasta | Protein and carbohydrates. | Mix lobster with a bit of mayo and celery, spoon into toasted rolls. | 2–3 days in the refrigerator. | Lobster meat should not be overly mushy. |
| Lobster Chowder | Source 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 Cheese | Protein, 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 Rice | Balanced 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 Rolls | Rich in protein. | Mix lobster with a bit of mayo and celery, and spoon into toasted rolls. | Eat immediately. | Lobster meat should not smell ammonia-like or be slimy. |
| Lobster Tacos | Lean 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 approximately 20 to 25 grams of protein, which is 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.
Standard Practices Affecting Nutritional Value
| Common Practice | Health Impact | Most Affected Demographic | Potential Long-Term Effects |
|---|---|---|---|
| Adding Extra Butter and Mayonnaise | Increases saturated fats and calories. | Older adults, those with heart conditions | Raises sodium levels, which can impact blood pressure. |
| Using Excess Salt | Raises sodium levels, impacting blood pressure. | People with hypertension | Increased risk of hypertension and heart problems with chronic use. |
| Prioritizing Taste Over Nutrition | Temporarily satisfying but nutritionally poor choices. | Younger individuals, teenagers | Could 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; consider mixing mayonnaise with yogurt or using avocado as an alternative.
- 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 a low-calorie crunch.
- Steam Lobster: To reduce sodium and preserve natural flavors, avoid boiling in heavily salted water.
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 Bread | Description | Best Used For |
| New England Bun | Classic, white bread with a soft texture and a split top. | Traditional Maine lobster rolls. |
| Brioche Roll | Rich, slightly sweet, with a golden, tender crumb. | A luxurious lobster roll sandwich. |
| Baguette | Crispy on the outside with a chewy interior. | A more textural lobster sandwich. |
| Ciabatta | Airy with a crisp crust, adding an Italian twist. | Artisanal lobster rolls. |
| Gluten-Free Roll | Made 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 two teaspoons of yeast, 1 cup of warm water, and one tablespoon of sugar. Let it sit until frothy.
- Mix in 3 cups of flour and one teaspoon of salt, then knead until the dough is smooth.
- Let the dough rise until it has doubled in size, then shape it into rolls and let it 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 Lobster Rolls
| Technique/Ingredient | Description and Execution | Expected End Result | Potential Pitfalls | The dish is too greasy or salty. |
|---|---|---|---|---|
| Butter Poaching | Gently cook lobster meat in melted butter at a low temperature. | Succulent, richly flavored meat. | Always check the equipment before starting. Use reliable sous vide tools. Monitor water temperature closely. | Use a thermometer to maintain a steady, low temperature. |
| Sous Vide Cooking | How to Determine & Prevent | Perfectly cooked and flavorful lobster every time. | Equipment issues or incorrect temperature settings. | Bread overpowers the delicate lobster flavor. |
| Homemade Aioli | Blend 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 Choices | Add toppings like caviar or truffle oil. | Unique, enhanced texture and flavor profiles. | Use different types of artisanal bread, such as ciabatta rolls or potato buns. | Choose lighter, less dense breads. |
| Clarified Butter for Toasting | Use 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 Toppings | Add toppings like caviar or truffle oil . | Adds a luxurious element. | Overpowering the lobster with strong toppings. | Add sparingly and taste test. |
| Avocado Cream | Blend 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 Pairing | Pair 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 Elements | Add crispy shallots or bacon for texture contrast. | Provides a satisfying crunch against the tender lobster. | Add toppings like caviar or truffle oil. | 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 rolls, 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.
Lobster Roll Questions Answered
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 healthier, creamy dressing 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.
How much does a lobster roll cost at a restaurant versus homemade?
Restaurant lobster rolls typically cost $20 to $ 40 each, depending on the location and portion size. Making them at home costs $8-15 per roll when using quality ingredients, making it much more affordable for feeding a crowd. Our lobster roll kits provide restaurant-quality results at about $12-15 per serving.
Can I make lobster rolls ahead of time?
Yes! Maine-style cold lobster rolls can be prepared 2-4 hours ahead and kept refrigerated until serving. Mix the lobster filling and store it separately from the buns. Then, toast the buns and assemble them just before serving. Connecticut-style warm rolls should be assembled fresh for best results.
Should I add celery to my lobster rolls?
This is a matter of personal preference! Traditional Maine recipes sometimes include finely diced celery for a subtle crunch, but purists argue that nothing should distract from the sweet lobster flavor. If you do add it, dice it very finely and use sparingly—about 2 tablespoons per pound of lobster.
What parts of the lobster are best for lobster rolls?
The best lobster rolls use a combination of claw, knuckle, and tail meat. Claw meat is the sweetest and most tender, knuckle meat has excellent flavor, and tail meat provides beautiful presentation. Using all three gives you the perfect balance of flavor and texture. Avoid using only tail meat, as it can be tougher.
What if I can’t find New England split-top buns near me?
If split-top buns aren’t available, try brioche hot dog buns as your best alternative. Other options include butter-top hamburger buns, potato rolls, or even buttery croissants. The key is to choose something that can be buttered and toasted to create a golden, crispy exterior.
How long does it take to make lobster rolls from start to finish?
If using pre-cooked lobster meat (like our kits), you can prepare lobster rolls in about 15 minutes—simply mix, toast, and assemble. If you’re cooking whole lobsters from scratch, allow 45-60 minutes total: 20 minutes to steam the lobsters, 15 minutes to cool and pick the meat, and 10 minutes to prepare and assemble the rolls.
How much lobster meat goes in a roll?
Plan on 3–4 oz for a standard roll; premium, overstuffed rolls use 4–6 oz. Handy math: 2 lbs of picked meat make ~8 generous (≈4 oz) rolls or 10 modest (≈3 oz) rolls; sliders run 2–3 oz each. Weigh after draining so the excess liquid doesn’t inflate portions. For a neutral reference on serving size/yield context, see lobster yield and portions.
How do I reheat lobster for hot (CT-style) rolls without overcooking?
Use low heat and butter. For each 4 oz of meat, melt 1–2 tablespoons of butter over low heat. Add the meat and warm gently for 1–2 minutes, until just hot—aim for an internal temperature of 120–125°F. Don’t simmer. If the pan looks dry, whisk in 1 tsp warm water or seafood stock to keep the butter silky. Fill buns immediately.
What buns are best if I can’t find split-top?
Any soft hot-dog-style bun works—brioche or potato are reliable backups. Trim the long sides flat, keep the hinge intact, then butter-toast the sidewalls on a griddle for 45–90 seconds per side. No hot-dog buns? Cut a bakery Pullman loaf into “roll rectangles,” keep a top slit/hinge, and toast the sides in butter. See the Pullman loaf technique.
How many lobsters do I need for 8 rolls?
For 8 lobster rolls, you’ll need approximately 2 pounds of picked lobster meat. This typically comes from 4-5 whole lobsters (1.25-1.5 lbs each), which yield about 4-5 oz of meat per lobster.
What’s the best type of lobster meat for lobster rolls?
The best lobster rolls use a combination of claw, knuckle, and tail meat. Claw meat is the sweetest and most tender, knuckle meat has excellent flavor, and tail meat provides beautiful presentation.
How much lobster meat goes in a roll?
Plan on 3–4 oz for a standard roll; premium, overstuffed rolls use 4–6 oz. Handy math: 2 lb of picked meat makes ~8 generous (≈4 oz) rolls or ~10 modest (≈3 oz) rolls; sliders run 2–3 oz each. Weigh after draining so the excess liquid doesn’t inflate portions. For a neutral reference on serving size/yield context, see lobster yield and portions.
Classic Maine Lobster Rolls with Mayo
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
- 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
- Grab a large bowl and mix our cooked lobster meat with quality mayonnaise.
- Add a squeeze of lemon juice, a pinch of salt, and a shake of pepper.
- Fold all the ingredients into each other until the lobster meat is lightly covered.
- 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).
- With your figngers open the top split roll and pile in your chilled lobster meat until your roll is overstuffed.
- 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.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Steam
- Cuisine: American
Nutrition
- Serving Size: 1 lobster roll
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
I’ve ordered the lobster rolls, I’ll get potato chips and coleslaw as suggested, but what do I serve to drink? Beer? Wine?
Yes, we suggest a nice glass of Chardonnay, ice cold beer, and home made lemonade for the kids. And it does not have to be summer time to enjoy a lobster roll!
I’m a native maine Lady, and I am thrilled to say that I am having Lobster Rolls tomorrow for dinner! Spoiled am I!!!!
I like lobster rolls with just touch of mayo, lots of butter on the roll to toast it!
Oh.. With Mayo and a Cold Beer…
I like my lobster roll with hot buttered lobster and the roll, simple and delicious.
I like the roll buttered.
Sounds delicious!
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.
My husband and I have never had one, but we sure would love to try your rolls!
Hot butter over my lobster roll is the best!
I like lobster rolls with potato chips, buttered toasted roll,
fried clams and an ice cold beer!!!
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.
I love any kind of lobster rolls. Just plenty of fresh LOBSTER, so any kind of Lobster rolls is fine with me! 🙂
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!!!
Hot buttered lobster rolls from lobsteranywhere, nice cold beer, chips and friends what a way to spend a summer evening
I just like a little mayo on my lobster roll and a glass of white wine 🙂
Love lobster on a buttery toasted roll with a touch of mayo.
Hot butter, potato chips and a nice cold beer
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.
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!!!
Hot and buttered the only way to go!
We have never had better lobster rolls!!!
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.
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.
I never had a lobster roll but I’d love to try one.
I like my lobster rolls with a touch of mayo on a toasted bun overflowing with lobster.
I love a hot buttered lobster roll…..lobster any kind of way works for me. Although steamed and butter and vinegar is the best.
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.
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.
Lobster rolls are best hot, with lots of butter. It’s a summertime special, to be enjoyed with friends.
Love ’em with butter and mayo
I think lobster rolls are delicious any time of the year. I am always craving them. lol
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.
By far, add a little mayo and let the good times rollllllllllllll.
Yummy! Love mayo and butter on my lobster roll!
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!
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.
Got to be sitting outside. I like one of each: hot butter and little mayo don’t forget to put that tail meat in and toast that bun.
Toasted bun, buttered and mayo! Best I ever had was what I ordered from you guys. Amazing!
Hot buttered for me….
Buttered and toasted roll with mayo!!! YUMMY!!!!
I love a hot buttered roll. I had a great lobster roll in Boston last summer but I don’t remember the name of the restaurant.
Hot buttered & toasted roll over flowing with lightly mayoed Lobstah baby!!!
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!!!
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
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.
Amazing lobster rolls. Friend shipped to us after a death in the family and was best meal in a sad time. Easy and delicious.
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!
sure would like a lobster roll shipped to me.
I has a lobster roll at 160 something in Old Charleston S. C. It was so delicious went back the next trip.j
I love the lobster rolls hot buttered rolls with a “bit of Mayo” on the lobster and compliment it with a nice “Icy Cold Beer!”
Never Ever Had a lobster roll. But you can remedy that ?
Love lobster rolls! Finally had an authentic one last summer in Cape Cod. They are perfect with just mayo and a little bit of lettuce. Yum!
It’s summer and it only means one thing! Tasty, sweet lobstah rolls from you guys! Love it, love it, love it!
I love a classic lobster roll! Pair them with a cold beer and dig in!
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!!!
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.
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…!
I have been dreaming of lobster rolls for a few month’s now. Not even sure why, I haven’t had one in about 20 years. Yum!
I like lobster rolls hot and buttery.
I made the best lobster rolls I have ever had.
Just a touch of mayo!
Agreed! Too many places drown the lobster meat in mayo.
It is beer for me. Cannot wait for those lobster rolls
Yes, a good cold beer + lobster rolls are a natural!
I love my lobster rolls with a little kimchi topping on buttered roll.
Yum can’t wait to try your lobster roll!
I like a top split,flat sided roll, so it can be toasted, lots of lobster meat, tail,claws and knuckles with a dab of mayo. best ever
Amen!
There nothing like a New England lobstah roll!! Yum!
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!
I love my lobster rolls warm with butter on a toasted roll, yum yum 🙂
We love our lobster rolls pretty simple…a little mayo, a little celery, salt & pepper, and buttered toasted rolls, of course!
We live in landlocked Denver but we still love Lobster Rolls!
lobster, mayo and cold beer—-then repeat and repeat
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 ?
Wow can’t wait to try this.
I LOVE my lobster rolls on a sub roll filled with the delicious lobster and washed down with a Coke.
We usually have a local brewed IPA with our rolls. Pepperidge buns, a roaring fire rounds out a fine evening!
Lobster, chopped onions and celery with Mayo. Don’t forget a tall glass of iced tea.
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.
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!!!!
Lobster rolls anyway all day all night! Just can’t get enough!
I have to have New England style hot dog buns grilled on the sides with hot buttery lobster! ♡♡♡
Always remember to pair your lobster roll with a juicy burger ? ?
Gotta have Hot, Buttered Rolls, with over flowing amounts of lobtah!!!!
Love love love lobster rolls!!
I like my lobster roll with fresh cooked lobster, a little celery seed in a grilled buttered roll.
Always grill the bun and over-stuff it.
The best lobster rolls I had was with just celery on top.
I like my lobster roll with just a little bit of mayo big chunks of lobster meat and it has to be on a new England style hotdog roll buttered and grilled golden brown.
I have never had Maine lobster rolls, but going to try them.
That sounds to delicious I love rolls
This sounds fun and refreshing
I like a lobster roll with melted butter drizzled over chunks of lobster… no mayo!
Only 1 way for me….little bit of mayo on a butter toasted new England hit dog roll.
Cold, cold, fresh lobster in a hot buttered split top bun. Lobster is so sweet you can skip the mayo. Yum!
I love hot buttered rolls, buttery Lobster and a good spread all washing down with the cold ice beer
I like warm, freshly buttered rolls with warm lobster with just a touch of mayo.
Looks yummy. Would love to try this out.
I have never made lobster rolls before but this would be an awesome thing to make for different occasions! Thank you for the great post.
Never tried to make lobster rolls, I’ve made Lobster mac & cheese, need to try Lobster Roll I guess
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!
Yes, shredded lobster meat has no place in a lobster roll!
I like them on a sweet Hawaiian roll
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!
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.
Lobster on a buttered roll with melted butter on the lobster. Delicious!!
The Lobster Roll is the King of all sandwiches. It has a lot in common with Tom Brady, who is the King of all quarterbacks…EVER !!!
on a roll off a roll………..lobster anyway is awesome!!!!
I have never ever had a lobster roll!!! But would love to try them!!
Just some melted butter mixed up with chunks of fresh lobster on a buttered and grilled split top roll. The BEST! !
Got to have lots of butter on your lobster rolls.
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.