How to Make Authentic Lobster Rolls
Updated: May 31, 2019
There's only one recipe that fully captures the flavors of the East Coast—and it's easy to make, too.
Conjure a lazy evening on the Maine shoreline with our authentic lobster rolls: The delicious, buttery flavors and crunch of celery will become your go-to recipe throughout the warm months (and probably beyond!).
Nervous to cook lobster? No need! Here’s a step-by-step guide to cooking it right.
Keep It Simple
Before you dive in to making these easy lobster rolls, here are a few pointers to keep in mind.
- Lobster’s in the spotlight with this dish so purchase it fresh if possible.
- While it might be tempting to add some flair with a garnish, a good lobster roll doesn’t need extra adornment to make it stand out. A pinch of paprika or a light splash of lemon juice will be more than enough.
- This rule should also apply to your sauce: Don’t let the mayo overpower your lobster by adding extra.
How to Make Lobster Rolls
Lobster rolls might not seem like a contentious topic, but diners in Maine and Connecticut probably wouldn’t agree. Maine’s take uses cold lobster and mayo, while in the Connecticut version, warm seafood is tossed with butter. We say you can’t go wrong, but here’s a Maine version to get you started.
Ingredients
- 1 cup chopped celery
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon dill weed
- 5 cups cubed cooked lobster meat (about 4 small lobsters)
- 8 hoagie rolls, split and toasted
Step 1: Make the lobster salad
In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster.
Step 2: Let the flavors meld
Place the lobster salad in the fridge for up to 10 minutes. This will help draw out and accentuate the flavors. (While it’s chilling, you can get started on a refreshing summer dessert—we’re fans of this Maine blueberry tart.)
Step 3: Serve it up
Scoop lobster salad onto rolls, lined with lettuce leaves if you like. The prepared salad will last up to three days in the refrigerator.
Get Authentic
To make your lobster rolls even more legit, follow these tips.
- If you can, buy New England-style hot dog buns, which are able to hold their shape well when stuffed with the lobster salad.
- Instead of cutting the buns along the side like the traditional hot dog bun, split them from the top. This will cradle the lobster salad so it won’t fall out the sides.
- Toast the buns and brush with melted butter before loading in the lobster salad.
Summer Sides to Go with Your Lobster Rolls
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I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas
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I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
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This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
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This fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas
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Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. —Dawn Legler, Fort Morgan, Colorado
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Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California
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People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon
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A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
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I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. —Shirley Turpin, Williams, Minnesota
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With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri
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Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
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A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
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I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
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I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
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This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
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For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
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As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. —Sharon Payne, Mayfield, Kentucky
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Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
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My green-thumbed neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
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If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Slim Greek Deviled Eggs
When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
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This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
Juicy Watermelon Salad
This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
Spicy Grilled Eggplant
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Lemon Mushroom Orzo
Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota
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For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Mom's Super Stupendous Potato Salad
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Pesto Pasta & Potatoes
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho
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For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Spicy Grilled Broccoli
My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, the park or tailgate parties and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, California
Marinated Mushrooms & Artichokes
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
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I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. —Julie Peterson, Crofton, Maryland
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Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. —Stacy Novak, Stafford, Virginia
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This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland
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Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
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I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, Minnesota
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My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan
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I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio
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This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania
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Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas
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Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
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My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
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This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
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I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews—and ( always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
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Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
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It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
Grilled Spicy Corn on the Cob
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
Herb-Vinaigrette Potato Salad
This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. —Debra Keil, Owasso, Oklahoma
Sicilian Steamed Leeks
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Mango and Jicama Salad
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
White Ale Potato Salad
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
Leeks au Gratin
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, IllinoisNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally Published: May 31, 2019
