Updated: Aug 16
Lobster rolls are something I've only had a few times at restaurants, either on the coast, or at Disneyland (if I'm honest), but man are they yummy! After a few trial runs a few years ago, I created a recipe that the whole family loves.
Recently, I was brainstorming meal ideas and my husband suggested lobster rolls. We haven't had them yet this summer and I knew it was going to be perfect for summer dinners on the patio with a cold beer or glass of lemonade.
Today, I'm sharing our favorite lobster roll recipe with y'all so you can give them a try for yourself. This makes a big batch and can serve a crowd or keep in the fridge for a few dinners for your family.
Servings: about 8-10 lobster rolls depending on your buns and how big you fill them.
32 oz lobster meat (sometimes I'm cheap and use fake lobster meat)
2 stalks of celery, diced
4 heaping tablespoons of mayonnaise
1 lemon, juiced
1/4 tsp dried dill weed
1/5 tsp dried chives + more for topping
salt and pepper to taste
buns (split top hot dog buns, brioche rolls, or hoagie rolls, you're choice)
butter lettuce (optional)
Dice your celery and add it to a large bowl.
Roughly chop your lobster meat if needed and add to the same bowl.
Juice one lemon and add juice to the bowl with the lobster meat.
Add in your mayonnaise, herbs, and salt and pepper to taste.
Stir to combine and refrigerate for a few hours or overnight.
When you are ready to serve, heat your griddle or a pan to medium heat and add butter. Toast both sides of your buns to give them a buttery little crunch. Remove your buns and while they are still warm, add some butter lettuce and you're chilled lobster mixture. Top with more chives (dried or fresh is fine) and serve immediately.
Fun Lobster Finds:
If you're looking for more seafood meal ideas for the summer, you may also like our Easy Seafood Pasta Salad recipe!