Lobster Roll

A simple, satisfying favorite.

Why You'll Love This Recipe

• Quintessential Northeast summer.
• Lets the lobster star with minimal interference.
• 25 minutes start to finish.
• Showstopping for very little work.
• Iconic for a reason.

Ingredient Notes

• Cold steamed or boiled lobster, never frozen if avoidable.
• Split-top buns are flat-sided for griddling; round buns won't toast right.
• Real mayonnaise (Duke's or Hellmann's) — quality matters here.

Ingredient Substitutions

• Cooked shrimp in place of lobster (cheaper but different).
• Brioche buns split horizontally if no New England-style.
• Connecticut-style: skip mayo, toss lobster in warm butter only.

Equipment Needed

• Mixing bowl
• Cast-iron or non-stick skillet
• Spatula

Prep Tips

• Cook lobster the night before and refrigerate.
• Chop fine but not to mush — chunks matter.

Instructions

1. 1

   Gather and prep: 1 lobster, 1 tbsp mayonnaise, 2 tbsp butter, 1 lemon (for juice and zest), 4 slices bread, 1 celery. chop the vegetables into even pieces before you start cooking.

2. 2

   Mix lobster with mayo, lemon, celery.

3. 3

   Butter and toast buns.

4. 4

   Fill with lobster salad.

Artsi Pro Tips

• Keep lobster cold — never serve warm in Maine style.
• Split-top buns griddle on flat sides for the iconic golden edges.
• Don't drown lobster in mayo — just enough to bind.

Common Mistakes

• Too much mayo — drowns the lobster.
• Warm lobster salad (wrong texture).
• Skipping the butter-griddled bun.

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