When you hear “lobster roll”, the image that comes to mind will likely change depending on where you first had one, where you live, or where you vacation. This is because each region of the United States has a signature spin on this popular sandwich. New England has access to fresh Maine lobster so the rolls will feature claw and knuckle meat adding extra sweetness and flavor, while Florida, gulf states, and California will be spiny lobsters so you’ll have only tail meat.
If you’re from Maine you’ll be expected a mayo based lobster filling, while Connecticut will think butter, and California and Tex Mex regions may skip the mayo and replace it with avocados. But it doesn’t stop state by state either.
Once you leave the USA, multiple cultures add their own ingredients as lobsters can be fished from virtually all oceans and continents. Each region has their own signature touches making lobster rolls a universally loved meal. While the filling may change, the toasted bun and loved lobster flavor won’t! Here are some of the most popular types of lobster rolls from around the country and world, as well as how to make them.
| Variation Name | Origin/Style | Key Features | How to Make It |
| Maine-Style | Maine (classic) | Cold lobster, light mayo, lemon, chives | Combine the chilled knuckle, claw, and tail meat with mayo and chives, then squeeze a lemon wedge on it. |
| 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 with a butter-toasted bun, and lemon to taste | 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. |
There’s really no right or wrong way to create a lobster roll that matches your favorite flavor profile. The goal is to make sure the ingredients complement the oceanic tastes of the lobster meat so you’ll want to ensure there is a fat like butter, avocado, or mayonnaise, herbs or aromatics that freshen and lighten the fats without overpowering the meat like tarragon, thyme, garlic, or cilantro, and spices that bring some heat or flavor including Old Bay, cayenne pepper, and chili peppers.
Maine Lobster Rolls
You will need:
- 1lb cooked lobster meat
- 2 tbsp chives
- 3 tbsp light mayo
- 1/2 lemon
To make a traditional Maine lobster roll simply take the cooked and chilled lobster meat and gently combine it in a bowl with the chives and mayo. Now squeeze the lemon juice in and gently finish mixing it together. Now place the mixture on the toasted bun. Optional additions can include celery or bibb lettuce to add some extra crunch without taking away from the flavors.
Because this style uses knuckle and claw meat, its going to be a bit sweeter than the lobster rolls you’ll find in the south, the Caribbean, and on the west coast. The lemon helps to counter balance this for a perfect combination making it ideal to serve with classic kettle chips, a pickle for some sour or garlic on the side, and lightly salted French fries with ketchup for the complementary salty, sweet, and sour flavor profiles.
Connecticut Lobster Rolls
You will need:
- 1lb cooked lobster meat
- 2 tbsp chives
- 1 stick of butter
- 1/2 lemon
Making classic Connecticut style lobster rolls starts by heating up the butter on low heat and then letting the cooked lobster meat warm up in it for roughly five minutes. This allows it to get warm and soak in the fatty good flavors without cooking it more. Take the meat and place it on the split and toasted buns, then sprinkle the chives over top so they stay fresh and crisp.
For the lemon you can either squeeze it over the butter sauce in the pan or do a light drizzle over the completed rolls. This way people that don’t like lemon don’t have to have it. Just like it’s northern sister sandwich the Maine style, it works perfect with sour sides like pickles, salty options like chips and fries, but the butter allows you to have a creamy dip on the side like ranch for the fries where the mayo in the Maine lobster roll could take the creaminess levels over the top.
Rhode Island Lobster Rolls
You will need:
- 1lb cooked lobster meat
- 2 tbsp chives
- 1 stick of clarified butter
- 1/2 lemon
For a slightly tangier taste, clarified butter can be used instead of milk or dairy based butters. The preparation is easy where you melt the butter down on low heat in a sauce pan and let the cooked lobster meat heat up in it. Now squeeze the lemon into the butter so it becomes part of the flavor profile if everyone likes it, or hold back until the last step.
Next take the meat out and place it in the toasted buns. If you didn’t add the lemon juice to the butter and lobster meat, give the lemon half a gentle squeeze and drizzle it over the lobster meat for the people that want it.
Long Island Lobster Rolls
You will need:
- 1lb cooked lobster meat
- 1/4 – 1/2 cup chopped celery
- 1 tbsp chopped tarragon
- 3 tbsp light mayo
- 1 to 2 cloves of garlic (optional)
- 1 stick of butter
- 1/2 lemon
Start by combining the cooked lobster meat with the mayonnaise, chopped celery, and tarragon in a bowl. Now do a fine chop on the garlic cloves, then heat the butter on low-medium heat and add the garlic to infuse the flavor. Now toast the buns and then paint the butter onto it. Last, add the lobster salad mixture.
California Style Lobster Rolls
You will need:
- 1lb cooked and chilled lobster meat
- 1/4 – 1/2 cup chopped celery
- 1 ripe avocado
- 1 – 2 tbsp cilantro (optional for a garnish)
- 1/2 to 3/4 lime depending on the size
- 1/4 cup finely chopped mango (optional)
Mash up the ripe avocado in a bowl and then add in the lobster meat, celery, and squeeze in the lime juice and mix carefully with a silicon spatula to avoid breaking up the lobster meat.
Now place the mixture onto the toasted buns and and sprinkle the cilantro and optional mango on top as a garnish. This is similar to a guacamole, and just like a guac you can add in chopped red onions to the avocado along with fresh chili peppers, chopped jalapeno (reduce the amount of celery in half as you don’t want too much crunch) or cayenne as this complements the lobster’s natural flavors too.
Spicy Sriracha Style
You will need:
- 1lb cooked and chilled lobster meat
- 3 tbsp light mayo
- 3/4 tbsp sriracha
- 1/4 cup chopped celery
- 1/4 cup chopped jalapeno
- 1/2 lemon
- Cayenne pepper powder
Start by combining the mayo with the sriracha and then squeeze a tiny bit of lemon juice in, but not a lot. Once mixed thoroughly, add in the celery and jalapeno and mix, then add the lobster meat by folding it in so you coat it but don’t break it. Now place the mixture on the toasted buns and drizzle lemon juice over top. If anyone wants some extra heat, tap some cayenne pepper power over the sandwich to taste while adding an extra pop of red color.
This could get spicy quickly, especially if the seeds of the jalapeno pepper are used, so have a side that can work like a cooling and calming agent. Use ranch dressing for a dipping sauce on the side if you don’t go into cream overload, or use a veggie salad with feta cheese and a vinaigrette as the acids and fats can help to reduce the effect of capsaicin (the molecule that causes the burning sensation).
Fun fact: Citric acid has even been evaluated to help reduce burn, and both lemon juice and orange juice pair well, so if you cannot have milk, try adding some extra lemon juice to the rolls by squeezing a wedge, or have a glass of orange juice to drink on the side.
Modifying the classic Maine or Connecticut lobster rolls is as simple as modifying the mayo or the butter by infusing them with herbs, spices, and flavors. If you love the pure taste of either style and don’t want to change it, the textures can be modified by adding crunch with celery, chives, and bibb lettuce. There’s really no wrong way to style and modify your lobster roll, and the table at the top of this guide shares a few more ways to spark your own creativity.
If you’re ready to create your own lobster rolls, click here to buy our fresh packs of lobster meat, and if you don’t want to have to work for it, click here to buy our lobster roll kits.