Go Back
seafood sandwich

Lobster Rolls

This lobster roll recipe is the ultimate indulgence—fresh lobster meat tossed in a creamy roasted garlic mayo, nestled into buttery, toasted split-top rolls. It’s simple yet luxurious, perfect for summer gatherings or anytime you want to treat yourself to coastal flavors at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: lunch, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2-4 lobsters or 1 ½ lbs lobster tails
  • 4 split-top brioche or hot dog rolls
  • 1 bulb garlic
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dijon mustard optional
  • 2 tbsp celery finely diced
  • 1 tbsp shallot minced
  • 1 tbsp fresh dill chopped
  • 2 tbsp unsalted butter
  • 1 tsp bayou city all purpose
  • 1 tsp old bay
  • Salt & black pepper to taste

Equipment

  • large pot for boiling or steaming lobster
  • baking sheet for roasting garlic
  • Mixing bowl
  • Knife & cutting board
  • tongs
  • Small whisk or spoon
  • Skillet or griddle

Method
 

  1. 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.
Cook the lobster:
  1. 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.
  2. If using tails: Boil or steam for 6–8 minutes until opaque. Cool, then remove meat.
  3. 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.
  4. Toast the rolls: Brush split-top rolls with melted butter. Toast in a skillet or on a griddle until golden brown.
  5. 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.