Lobster Rolls
If you’re craving the ultimate seafood sandwich, nothing beats my lobster rolls. Sweet, tender lobster meat tossed in a creamy roasted garlic mayo with crisp celery, fresh dill, and a touch of shallot—then piled high into buttery, toasted rolls. My recipe is indulgent yet simple, making it the perfect lunch for summer, weekend gatherings, or anytime you want to bring a little taste of New England to your kitchen.
If you need more delicious seafood recipes, try my Spinach Dip with Jumbo Lump Crab & BBQ Shrimp Recipe
These roasted garlic lobster rolls take the New England classic to the next level. Sweet, tender lobster meat is folded into a creamy mayo base with roasted garlic, fresh dill, crisp celery, and a touch of shallot for brightness. Piled into buttery toasted rolls, it’s an elegant yet simple seafood sandwich that feels like summer in every bite.
What is a lobster roll?
Moreover, lobster rolls are classic New England sandwiches featuring chunks of lobster meat served in a soft, buttery, split-top roll. There are two popular styles: Maine lobster rolls, which uses a mayo-based dressing, and Connecticut lobster rolls, which is served warm with melted butter. This recipe takes the best of the Maine style and elevates it with roasted garlic, fresh herbs, and just the right amount of crunch from celery.
This version takes the flavor to the next level with my Bayou City Garlic Pepper and All-Purpose Seasoning, giving it a unique depth and soul.
Why You’ll Love my Lobster Rolls:
Furthermore, You’ll love this lobster roll recipe because it’s packed with seafood flavor, soft and buttery top buns, and just the right amount of zest for added freshness.
Restaurant quality at home – No need to wait for a trip to Maine or a seafood shack—you can make the perfect lobster roll in your own kitchen.
Bright and flavorful – The roasted garlic adds depth, while dill, shallot, and lemon juice keep it fresh and vibrant.
Perfect for entertaining – These rolls feel luxurious but come together in less than an hour.
Customizable – Enjoy them classic with mayo, or add a drizzle of melted butter for the best of both worlds.
Ingredients Needed for Lobster Rolls
- Fresh lobster – The star of the show; sweet, succulent, and tender.
- Garlic – Roasted until caramelized for a deep, mellow flavor that elevates the mayo.
- Mayonnaise – Creamy base that binds everything together.
- Celery – Adds crunch and freshness.
- Shallot – Subtle sharpness that balances the richness of the lobster.
- Fresh dill – Bright, herby notes that lift the flavors.
- Lemon juice – A touch of acidity for balance.
- Dijon mustard (optional) – Adds a slight tang and depth.
- Split-top brioche or hot dog rolls – Soft, buttery, and perfect for holding the filling.
- Butter – For toasting the rolls until golden brown.
- Old bay, Salt & black pepper – Seasoning to enhance every bite.
- Bayou City Seasonings – Custom Creole kick with robust garlic, herbs, and spice.
Quick How to Make Easy Lobster Rolls
Here’s how to make this lobster roll recipe:
- Roast the garlic – Wrap a garlic bulb in foil with olive oil and roast until soft and caramelized.
- Cook the lobster – Boil or steam live lobsters (8–10 minutes) or tails (6–8 minutes), then cool and remove the meat.
- Make the lobster salad – Chop lobster into chunks and toss with mayo, roasted garlic paste, lemon juice, celery, shallot, dill, salt, and pepper.
- Toast the rolls – Brush with melted butter and toast until golden.
- Assemble – Pile the lobster salad into each roll and garnish with extra dill or a squeeze of lemon.
Recipe Tips for the best Lobster Salad
Additionally, by following these tips you’ll be able to make the best lobster rolls
Chill the lobster salad – A short rest in the fridge (10–15 minutes) makes it even more refreshing.
Don’t over-mix – Fold the lobster gently into the mayo mixture to keep the chunks intact.
Use New England–style rolls – Their split-top design holds the filling better.
Make ahead – You can roast the garlic up to 4 days in advance and keep it refrigerated.
Double it for a crowd – This recipe scales up easily for summer parties or cookouts.
FAQ
Q: What kind of lobster is best for lobster rolls?
A: Fresh live lobsters or lobster tails are best. Maine lobster is the classic choice, but any cold-water lobster will work beautifully.
Q: Can I use frozen lobster meat?
A: Yes, but fresh lobster has the best flavor and texture. If using frozen, thaw it completely and pat it dry before mixing.
Q: Should lobster rolls be served hot or cold?
A: This version is served cold with a creamy mayo base, similar to a Maine lobster roll. If you prefer warm, skip the mayo and toss the lobster meat with melted butter instead.
Q: Can I make lobster rolls ahead of time?
A: The filling can be made a few hours ahead and stored in the refrigerator. Assemble the rolls just before serving to keep the bread from getting soggy.
Q: What sides go with lobster rolls?
A: Classic pairings include kettle chips, French fries, coleslaw, or a crisp green salad.
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Lobster Rolls
Ingredients
Equipment
Method
- Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and caramelized. Let cool, then squeeze cloves into a small bowl and mash into a paste.
- If using live lobsters: Bring a large pot of salted water to a boil. Add lobsters and cook 8–10 minutes, until shells are bright red. Transfer to an ice bath, then crack shells and remove meat from tails, claws, and knuckles.
- If using tails: Boil or steam for 6–8 minutes until opaque. Cool, then remove meat.
- Make the lobster salad: Chop lobster meat into bite-sized chunks. In a bowl, combine mayonnaise, roasted garlic paste, lemon juice and zest, Dijon (if using), celery, shallot, dill, bayou city seasonings, old bay, salt, and pepper. Fold in lobster meat until well coated.
- Toast the rolls: Brush split-top rolls with melted butter. Toast in a skillet or on a griddle until golden brown.
- Assemble: Generously fill each roll with lobster salad. Garnish with extra dill or a squeeze of lemon, if desired.
Notes
- Roast garlic ahead of time to save prep — it can be refrigerated up to 4 days.
- For a lighter version, replace half the mayo with Greek yogurt.
- Fresh dill adds brightness, but you can swap in tarragon or parsley if preferred.
- Serve with chips, fries, or a crisp salad for the full lobster shack experience.
- If you like it extra indulgent, drizzle warm butter over the lobster salad before serving.
