Lobster Rolls
Toasted, buttered buns mounted with fresh, succulent lobster chunks that is tossed in a homemade dressing of mayonnaise, herbs and lemon juice. This lobster roll recipe is a New England classic that is easy to make and SO DELICIOUS!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: Live Lobster, Lobster Roll, Lobster Rolls
Lobster
- 4 live lobsters (500-600g each)
- Pot of salted water
Lobster Salad Dressing
- 2 tbsp chives chopped
- 1½ tbsp red onion diced
- 1 tbsp fresh dill chopped
- 6 tbsp real mayonnaise
- 1½ tsp fresh thyme
- 2 tbsp lemon juice
- Pinch of lemon zest
- Pinch of parsley
- ¼ tsp salt
- ⅛ tsp black pepper
To Serve
- 5-6 top split hot dog buns
- 5-6 tbsp unsalted butter divided
- kewpie mayo
- chopped chives for dressing
- lemon wedges for serving
How to Cook Live Lobster
To cook live lobster, bring a pot of salted water to boil.
Cut through the middle of the lobster head in one swift motion then boil for 6 minutes.
Remove and place in a bowl of icy cold water.
Once lobster has cooled down, remove the meat from tail, claws, knuckles and legs. Refer to video guide above for the steps.
Cut lobster meat into huge 1-inch chunks.
Lobster Salad Dressing
Mix all of the ingredients in a clean bowl. Then gently fold in with the lobster meat. Be careful not to break the lobster pieces.
After well combined, store lobster salad in an airtight container for up to 1 day in the refrigerator until ready to use.
To Serve
Melt a tbsp of butter in a pan. Grill each side of the bun for 2 minutes or until golden brown.
Spread some kewpie mayo on the insides of the toasted bun, and stuff bun generously with lobster salad.
Garnish with more chopped chives if desired, then serve immediately with a slide of lemon wedge.
Portion Size
Each live lobster yields approximately 200 grams of cooked lobster meat which is enough to make a generously huge lobster roll or 2 small lobster rolls.