Skip to main content
FREE DINNER EBOOK! Get your copy!

Best Lobster Roll Recipe Recipe

The best lobster roll recipe from my travels in Maine! Warm buttery bun holds tender lobster meat with lemon zest, tarragon, celery, and mayo. Makes 4-6 Maine-style lobster rolls, depending on how high you pile the filling.

4.8 from 141 votes
25 mins
Total Time
4
rolls
Jump to Recipe
Best Lobster Roll Recipe

How to Make the Best Best Lobster Roll Recipe

Few things capture the essence of a New England summer quite like a perfectly crafted lobster roll. This Maine-style lobster roll recipe delivers everything you love about the classic—sweet, tender lobster meat nestled in a warm, butter-toasted bun with just the right amount of creamy dressing to bring it all together.

The secret to this lobster roll is the combination of fresh tarragon, bright lemon zest, and briny capers that elevate the lobster without overpowering its delicate flavor. Warming the lobster meat gently in butter before mixing it with the dressing adds an extra layer of richness that makes this version truly special.

Whether you’re recreating memories from a trip up the coast or bringing a taste of Maine to your own kitchen, this recipe delivers restaurant-quality results with minimal effort. Serve alongside crispy kettle chips and a cold beer for the ultimate summer meal.

Best Lobster Roll Recipe

Best Lobster Roll Recipe

The best lobster roll recipe from my travels in Maine! Warm buttery bun holds tender lobster meat with lemon zest, tarragon, celery, and mayo. Makes 4-6 Maine-style lobster rolls, depending on how high you pile the filling.

4.8 from 141 votes
CourseDinner
CuisineAmerican
Keywordlobster roll recipe, maine lobster roll, easy lobster roll, warm lobster roll, lobster roll with tarragon, lobster roll with lemon
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4 rolls
Calories319kcal
AuthorChristina Hill
Prevent your screen from going dark

Ingredients

Lobster Salad

For the Buns

Instructions

Prepare the Lobster Salad

  1. Place the lobster meat in a strainer to drain and remove any excess water.
  2. In a large bowl, add chopped celery, chives, tarragon, capers, lemon zest and lemon juice, mayo, salt, pepper and a dash of hot sauce. Mix to combine.
  3. Chop or tear the lobster meat into bite-sized pieces, checking for shells and cartilage. Heat one tablespoon of butter in a large skillet over medium heat and gently warm the lobster meat in the melted butter. Feel free to add more butter if desired.
  4. Add the lobster meat to the mayo mixture, adjusting salt and pepper to taste.

Toast the Buns and Assemble

  1. Pour out the pan juices (or save for another use), wipe out the pan, and heat the remaining butter in the large skillet over medium heat. Toast both sides of the split top buns until warm and golden.
  2. Divide the lobster salad mixture among the toasted buns and serve immediately. Some folks like to spread extra mayo on their buns, or add a few crisp lettuce leaves.

Notes

  • Use fresh lobster for the best flavor, but frozen lobster meat works in a pinch.
  • New England-style split-top buns are ideal because they toast flat on both sides, creating more surface area for buttery crispness.
  • Adjust the mayo to your preference—some like it creamier, others prefer a lighter coating.
Jump to Recipe