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, succulent lobster spilling from a buttery split-top brioche roll, this New England favorite is a feast for the senses.
No need to book a flight or wait in line. Prefer cold mayo or warm butter? See our 1-page Maine vs Connecticut chart → This guide shows you the essentials and how to make your lobster rolls completely your own.
You’ll learn the two classic styles, exact meat per roll, best buns, chef tips, and quick mistakes to avoid—plus where to get kits.
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.
Anatomy of a Perfect Lobster Roll
Every great lobster roll has four key components—base style, flavors, texture, and bun. Master these and you can create endless variations:
| Component | Purpose | Classic Choices | Creative Options |
|---|---|---|---|
| 1. The Lobster | Star ingredient | Maine claw + knuckle meat, cold-water tail | Add roe, use only claws, mix with langostino |
| 2. The Binder | Holds it together, adds richness | Mayo (Maine), melted butter (CT) | Aioli, Greek yogurt, avocado, crème fraîche, brown butter |
| 3. The Flavor | Enhances without overpowering | Lemon juice, chives, salt, pepper | Tarragon, dill, garlic, Old Bay, lime, sriracha, truffle oil |
| 4. The Bun | Vessel + texture contrast | Split-top, butter-toasted | Brioche, croissant, lettuce wrap, baguette, potato roll |
The golden rule: The lobster should always be the star. Everything else supports, never competes.
Curious about the origins? Learn about the fascinating history of the lobster roll and how it became an American icon.
Step 1: Choose Your Base Style
| If You Want… | Choose This Base | Temperature |
| Refreshing, summer picnic vibe | Maine-style (mayo-based) | Chilled lobster, warm bun |
| Rich, indulgent comfort food | Connecticut-style (butter-based) | Warm lobster, warm bun |
| Light, healthy, clean flavors | Naked-style (no binder) | Your choice (usually chilled) |
| Creamy but lighter than mayo | Mediterranean-style (yogurt/aioli) | Chilled lobster, warm bun |
Step 2: Pick Your Flavor Profile
| Flavor Profile | Key Ingredients | Best Base Style |
| Classic New England | Lemon, chives, celery (optional), sea salt | Maine or CT |
| Herbaceous Garden | Fresh tarragon, dill, basil, lemon zest, parsley | Maine or Mediterranean |
| Spicy Kick | Sriracha mayo, jalapeños, cayenne, hot sauce | Maine |
| Asian Fusion | Kewpie mayo, sesame oil, scallions, ginger, soy | Maine or Naked |
| Luxe Gourmet | Truffle butter/oil, caviar, champagne vinegar, saffron aioli | CT or Mediterranean |
| Smoky BBQ | Bacon bits, smoked paprika, chipotle mayo, grilled corn | CT or Maine |
| Citrus Bright | Lime, orange zest, cilantro, jalapeño (optional) | Naked or Mediterranean |
| Garlic Lover | Roasted garlic aioli, garlic butter, garlic chips | Maine or CT |
Step 3: Add Optional Texture Elements
These add crunch and visual interest (use sparingly!):
- Crispy elements: Fried shallots, bacon bits, panko breadcrumbs, and kettle chips, crushed on top
- Fresh crunch: Finely diced celery, cucumber, radish, fennel, apple
- Creamy additions: Avocado slices, hard-boiled egg, pickled onions
- Greens: Butter lettuce, arugula, microgreens, watercress (line the bun)
Step 4: Choose Your Bun & Toast Method
| Bun Type | Character | Best For |
| New England split-top | Classic, soft interior, crispy grilled sides | Traditional Maine/CT rolls |
| Brioche | Rich, buttery, slightly sweet | Luxurious, special occasion rolls |
| Potato roll | Soft, pillowy, holds moisture well | Generous overstuffed rolls |
| Butter croissant | Flaky, decadent, French-inspired | Brunch, upscale presentations |
| Baguette | Crusty, chewy, European style | Heartier appetite, textural contrast |
| Lettuce cups | Light, carb-free, fresh | Low-carb, keto, summer lunches |
| Everything bagel | Bold, seedy, NYC-style | Breakfast rolls, adventurous eaters |
Popular Lobster Roll Variations
Once you’ve mastered the classics, try these regional and creative interpretations:
| Variation Name | Origin/Style | Key Features | How to Make It |
| Maine-Style | Maine (classic) | Cold lobster, light mayo, lemon, chives | Follow the main recipe |
| Connecticut-Style | Connecticut (classic) | Warm lobster, drawn butter, simple seasoning | Warm meat in melted butter (low heat, 1-2 min) |
| Rhode Island-Style | Rhode Island | Warm butter like CT, but uses clear butter (no milk solids) | Use clarified butter instead of regular drawn butter |
| Long Island Roll | New York | Warm lobster on toasted garlic bread | Brush baguette with garlic butter, toast, top with warm lobster |
| California Roll | West Coast | Avocado, lime, cilantro, sometimes mango | Mix lobster with mashed avocado and lime instead of mayo |
| Spicy Sriracha Roll | Modern fusion | Sriracha mayo heat, jalapeños, cayenne | Mix 1 tsp sriracha per 3 tbsp mayo; add diced jalapeño |
| Asian-Style Roll | Fusion | Kewpie mayo, sesame oil, scallions, nori | Use Kewpie mayo + ½ tsp sesame oil + scallions |
| Truffle Butter Roll | Upscale steakhouse | Truffle butter, chives, sometimes truffle salt | Warm lobster in truffle butter (CT-style); add fresh chives |
| BLT Lobster Roll | American comfort | Bacon, lettuce, tomato, lobster, mayo | Layer crispy bacon, lettuce, and tomato with Maine-style lobster |
| Herb Garden Roll | Farm-to-table | Fresh tarragon, dill, basil, lemon zest | Mix chopped herbs into mayo; add lemon zest |
| Naked Roll | Purist | Just lobster + butter-toasted bun, maybe lemon | Pile cold or warm lobster into bun with a squeeze of lemon |
| Cajun-Spiced Roll | Southern fusion | Cajun seasoning, remoulade, pickles | Season lobster with Cajun spice; use remoulade instead of mayo |
| Lobster Sliders | Party/appetizer | Mini versions, 2-3 oz meat each | Use slider buns; same technique, smaller portions. |
💡 Pro tip: Our lobster roll kit gives you 2 lbs of meat—enough to try 2-3 different styles in one meal and find your favorite!
Warm vs Cold: Quick Recipes
- Warm (CT-style): Skip mayo. Warm lobster gently in butter; fill toasted bun.
- Cold (Maine-style): Chill meat; fold with light mayo, lemon, chives; fill bun.
Want a deeper breakdown? See the 1-page chart →
The Mix & Match Formula
Your Signature Roll = [Base Style] + [Flavor Profile] + [Optional Texture] + [Bun Choice]
Example 1: “Summer Garden Roll” Maine-style + Herbaceous (tarragon, dill, lemon zest) + Diced cucumber + Brioche = Refreshing, elegant, perfect for brunch
Example 2: “Smoky BBQ Roll” CT-style + Smoky (bacon, smoked paprika) + Crispy shallots + Potato roll = Rich, satisfying, crowd-pleaser
Example 3: “West Coast Light” Naked-style + Citrus Bright (lime, cilantro) + Avocado + Lettuce wrap = Fresh, healthy, low-carb
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 lbs for 8 rolls (about 3–4 oz per roll). Avoid pre-made “lobster salad” with fillers.
Tip: For the best roll texture, avoid using all tail meat—especially frozen rock/spiny tails. Tail tends to be denser and chewier, while claw & knuckle give the tender, sweet bite Mainers expect. If tails are your only option, blend them with claw/knuckle—or have fresh-picked Maine TCK shipped to you for the best result.
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.
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 →
7 Common Lobster Roll Mistakes (and How to Fix Them)
| Mistake | Why It’s Bad | How to Fix It |
| 1. Too much mayo | Masks lobster flavor; makes rolls soggy. | Use 2–3 tablespoons per pound. You should see lobster chunks, not mayo salad. |
| 2. Over-toasting buns | Hard, burnt buns overpower tender lobster. | Medium heat, 45–90 seconds per side. Aim for golden, not dark brown. |
| 3. Warm lobster + mayo | Mayo breaks down; texture becomes mushy. | Chill cooked lobster 30+ minutes before mixing with mayo. |
| 4. Overheating CT-style | Lobster becomes rubbery and tough. | Warm in butter over low heat until just heated through—butter should not sizzle—about 2–3 minutes. |
| 5. Skimping on lobster | Roll tastes like bread with hints of lobster. | Use 3–4 oz per roll minimum. The lobster should overflow the sides. |
| 6. Using all tail meat | Tail meat is denser/firmer, so you lose the tender, sweet bite from claw & knuckle. Retail “lobster tails” may be warm-water spiny/rock lobsters (firmer), not Maine lobster. | Prefer claw & knuckle for the classic texture. If tails are your only option, blend them with claw/knuckle and avoid overcooking. |
| 7. Too many fillers | Fillers displace meat and dilute flavor, turning it into a lobster salad instead of a lobster roll. | Keep it simple: big chunks of lobster, barely dressed. Skip lettuce in the bun; add celery or chives only sparingly. |
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.
Best Buns for Lobster Rolls
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.
Gold standard: New England split-top buns—soft, side-split, flat sides perfect for butter-toasting on a griddle.
Can’t find split-top buns? Great alternatives include:
- Brioche hot dog buns – Rich, slightly sweet, buttery texture
- Potato rolls – Soft, tender, hold up well to filling
- Butter-top hamburger buns – Accessible at most grocery stores
- Baguette – Crunchy exterior, chewy interior (more textural)
- Ciabatta – Airy Italian-style roll for artisanal touch
- Buttery croissants – Decadent, flaky option for special occasions
- Gluten-free rolls – For dietary restrictions
💡 Pro tip: If using regular hot dog buns, trim the long sides flat so they sit upright, then butter and toast the sidewalls on a griddle for 45-90 seconds per side to mimic the split-top style.
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.
Chef Secrets: How to Make Lobster Shack-Quality Rolls
Master these techniques to recreate that authentic Maine coast experience at home:
- Don’t drown the lobster: Use just 2-3 tablespoons of mayo per pound of meat. You should see lobster chunks, not a mayo salad.
- Toast buns perfectly: Medium heat, 45-90 seconds per side. Aim for golden brown, not dark brown.
- Keep Maine-style cold: Chill lobster meat 30+ minutes before mixing with mayo. Never use warm meat with mayo—it breaks down and gets watery.
- Gentle heat for CT-style: Warm butter-tossed lobster on LOW heat for just 1-2 minutes. Target internal temp of 120-125°F. Higher temps make lobster rubbery.
- Use clarified butter: Regular butter burns easily when toasting buns. Clarified butter (or ghee) has a higher smoke point and won’t leave burnt specks.
- Add texture contrast: Crispy shallots, bacon bits, or buttered breadcrumbs (use sparingly!) add satisfying crunch without overpowering the lobster.
- Perfect your wine pairing: Sauvignon Blanc, dry Riesling, or unoaked Chardonnay complements lobster’s sweetness beautifully. For beer, try a light pilsner or wheat ale. See our complete guide: Pairing Wine with Lobster
- Upgrade the mayo: Mix in minced garlic, saffron threads, fresh tarragon, or lemon zest for gourmet aioli-style dressing. Or explore other options in our Best Sauces for Lobster guide.
Advanced cooking techniques: For maximum tenderness and flavor, try butter poaching (gentle cooking in clarified butter at 140-160°F) or sous vide cooking (precise temperature control for perfect texture every time).
Print
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
Lobster Roll Questions Answered (FAQ)
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 be between 135–140°F (57–60°C). 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 the 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 bit of 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, particularly 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 two 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—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 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.
Final Thoughts: Master the Art of Lobster Rolls
Making perfect lobster rolls at home is easier than you think. Whether you prefer the cool, creamy richness of Maine-style or the warm, buttery indulgence of Connecticut-style, the key is simple: start with premium lobster meat, use a light touch with your binder, and always let the lobster be the star.
Once you’ve mastered the classics, don’t be afraid to experiment. Try different flavor profiles, swap out binders, or create your own signature variation. The beauty of lobster rolls is their versatility—there’s no wrong way to enjoy fresh Maine lobster in a buttered bun.
Want to skip the prep work? Our lobster roll kits include everything you need: 2 lbs of pre-cooked Maine lobster meat, 8 authentic split-top brioche buns, and Maine sea salt butter. Our DIY Kit makes 8 generous rolls in just 15 minutes and includes free overnight shipping nationwide.
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.