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
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Three-Bean Baked Beans
I got this recipe from my aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio Discover more of the baked bean recipes you need for your next potluck.
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My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota For more summer recipe ideas, check out our recipes for a summer BBQ.
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Everyone in my family loves this summer side dish—even the younger kids! I serve it at pretty much every get-together I host, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
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If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon as a summer side dish. —Sherri Melotik, Oak Creek, Wisconsin Make your Fourth of July menu extra special with these red, white and blue desserts.
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During a beach vacation, in an effort to cook our entire meal outside on the grill, including this summer side. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
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Who doesn't love something fried? That's how I first got turned on to yuca, now I cook it regularly as a summer side. It's a starchy tuber, similar textured to that of a potato and is served with a lovely garlicky orange dipping sauce. —Deeanna Dickey, Denver, Colorado
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I like to serve potatoes Romanoff with steak and green beans, but it's a dish that pairs nicely with just about any roasted or grilled meat. Sometimes I assemble the casserole in advance so I just have to pop it in the oven when I get home. —Rita Deere, Evansville, Indiana
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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 Fire up that grill! These Fourth of July barbecue recipes are smokin'!
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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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Crackling homemade Dutch oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
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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. it's a hit year 'round. —Dawn Legler, Fort Morgan, Colorado
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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
Pineapple & Coconut Carrot Salad
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
Prosciutto and Peas
This peas and prosciutto dish has a delicious, slightly salty flavor. Even the pea haters will like this one! —Ann Sheehy, Lawrence, Massachusetts
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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
Almond-Apricot Chicken Salad
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
Tomato Cobbler
I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. —Mohammad Abdullah, Fremont, California
Marinated Cauliflower Salad
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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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
Avocado & Artichoke Pasta Salad
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
Grilled Southwestern Potato Salad
This salad is perfect 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
Garden Tomato Salad
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
Summertime Slaw
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
Salami & Provolone Pasta Salad
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
Roasted Fresh Okra
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
Chinese Chard with Almonds
The chard in my garden inspires all kinds of recipes. This one makes a great side dish, especially in spring and summer. —Nancy Heishman, Las Vegas, Nevada
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 dish 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
Spanakopita Casserole
This traditional Spanakopita Casserole features spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. —Sharon Olney, Galt, California
Orzo with Caramelized Butternut Squash and Bacon
When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California
Chip-Crusted Grilled Corn
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
Gluten-Free 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, this gluten-free potato salad still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Celery Gratin
My grandmother knew how to create a dish out of just a few simple ingredients. This celery gratin was a summer side dish our family came to love. —David Ross, Spokane Valley, Washington
Creamy Coleslaw
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
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
Sriracha Veggie Slaw
Looking for some fresh summer side dishes? 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
Slow-Cooker German Potato Salad
Here's the summer side 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
Turkey and Pasta Ranch Salad
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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I made this fresh, colorful mango summer side dish 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
Grilled Sweet Potatoes with Gorgonzola Spread
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
Linguine with Fresh Tomatoes
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great potluck side or a light supper when paired with salad. —Susan Jones, Downers Grove, Illinois
Creamy Roasted Garlic & Spinach Orzo
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
Grilled Herb Potatoes
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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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
Grilled Loaded Potato Rounds
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
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Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
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Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota
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Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. —Angela Leinenbach, Mechanicsville, Virginia
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Since moving to the South, I have come to love grits! I also adore my slow cooker, and I worked to find a way to make perfect grits without stirring on the stovetop. I knew this slow-cooker grits recipe was a winner when my mother-in-law overheard someone at a church potluck say that it just wasn't right that a Midwesterner could make such good grits! —Tacy Fleury, Clinton, South Carolina
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I created this recipe when the weather was very hot and I didn't want to cook in the house. I threw the green beans on the grill and forgot about them, and they turned out fantastic! They're a hit with my family, and I'm often asked to bring them to family get-togethers. —Shannon Lewis, Andover, Minnesota
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When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
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On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
Guacamole Tossed Salad
The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. —Lori Fischer, Chino Hills, California
Salsa Rice
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
Herb-Vinaigrette Potato Salad
This summer side dish 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 delightful 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. —Jenny MacBeth, Pittsburgh, Pennsylvania
Leeks au Gratin
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a summer side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
Caraway Rye Dinner Rolls
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for turning into sliders. —Deborah Maki, Kamloops, British ColumbiaNote: 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
