Lobster Roll Recipe for Summer

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cold summer food lobster rolls

What’s Up, Hungry People

It’s the dog days of summer here in Northeast Ohio where I live. While there’s no denying I much prefer the heat compared to our cold, miserable winters, the heat presents its own challenges, especially when the humidity is so high that going outside in the heat is equally as awful as going out in the cold.

It’s on these hot, humid days especially that I absolutely do not feel like cooking, and even worse is eating food that is warm or even hot. That’s where these lobster rolls come in. The only “cooking” required is getting the water in the pot to a rapid boil when cooking the lobster tails.

summer dinner lobster rolls recipe

Lobster rolls are most famous in the Northeastern part of America, in states like Maine and Connecticut. Recently, the Cleveland area got its very own lobster truck that we are lucky enough to have frequent our town on a pretty regular basis.

Unfortunately for us, lobster rolls are insanely expensive—like $25 or more per sandwich expensive. Now, I definitely expect lobster anything to be more expensive than other seafood-based dishes, despite the lobsters’ humble beginning as what would essentially amount being an undersea bug that was eaten by the lower class, to the centerpiece at a luxury dinner for the wealthy. Talk about a rags-to-riches story.

But regardless, I couldn’t justify the cost of getting the sandwiches from the food truck when I could make a comparable sandwich for a quarter of the cost.

chilled lobster rolls for summer

Here’s What You Need

  • Lobster tails: While you can totally use whole, live lobster for this recipe – I’ll be focusing on the tail portion only because buying fresh, frozen tails is most cost effective than buying a whole lobster.
  • Celery: Adds a refreshing crunch to the lobster salad.
  • Chives: Imparts a mild onion flavor to the mix.
  • Lemon juice and zest: Adds a bright, citrusy flavor.
  • Fresh dill: Provides a burst of fresh, herbaceous flavor.
  • Butter: Used to toast the buns and flavor the lobster.
  • Top-cut brioche buns: Perfect vessel for the lobster salad, soft and buttery.
  • Salt: Enhances all the flavors.
  • Water: Used to boil the lobster tails.
  • Mayonnaise: Binds the lobster salad together with creamy goodness.
lobster rolls for summer

Let’s Cook

First things first, let’s get a large pot of water to a rapid boil. Add a generous amount of salt—about three tablespoons. Once the water is boiling, carefully drop in the lobster tails. Let them cook for about 3-4 minutes until they turn bright red and tender. Make sure not to overcook them, or you’ll end up with rubbery meat. No one wants that!

Prepping the Lobster Meat

Once the tails are cooked, it’s time to get that delicious meat out. Using scissors or a sharp knife, carefully split the top of the shell open to expose the meat. Use a fork to pull out all that juicy goodness. Chop the lobster meat into chunky pieces, pop it into a large bowl, cover it, and chill it in the fridge for about an hour or until it’s nice and cool.

Making the Sauce

While the lobster meat is chilling, let’s make the sauce. In a separate bowl, whisk together the lemon juice, lemon zest, finely chopped celery, fresh dill, and a good dollop of mayonnaise. This will be the creamy, tangy dressing that ties everything together.

Assembling the Lobster Rolls

Now, melt two tablespoons of butter in the microwave for about 15-20 seconds. Pour the melted butter over the chilled lobster meat and give it a good stir. Then, add the mayo sauce to the lobster meat and mix until everything is well coated. Keep this mixture chilled until you’re ready to serve.

Toasting the Buns

When you’re ready to serve, split the top-cut brioche buns and spread about half a tablespoon of butter onto each one. Toast the buns until they’re golden brown, which should take about 3-5 minutes.

Serving the Lobster Rolls

Fill the toasted buns with the chilled lobster mixture. If you have any extra filling, keep it chilled and store it in the fridge for up to two days.

Tips and Troubleshooting

  • Choosing Lobster Tails: Fresh or frozen lobster tails both work well. If using frozen, make sure to thaw them completely before cooking.
  • Prevent Overcooking: Keep a close eye on the lobster tails while boiling. They should turn bright red and feel tender to the touch—overcooking will make the meat tough.
  • Perfectly Toasted Buns: Toasting the buns adds a delightful crunch. Keep an eye on them to prevent burning; they should be golden brown.
  • Chilling the Lobster Mixture: Chilling the lobster meat ensures the salad is refreshingly cold, perfect for hot days.
  • Storing Leftovers: Store any extra lobster mixture in an airtight container in the fridge. It keeps well for up to two days, making it a great make-ahead option.
simple and cheap lobster rolls

Making lobster rolls at home is a fantastic way to enjoy this New England classic without breaking the bank. The process is simple and straightforward, with just a bit of boiling and mixing to create a truly satisfying sandwich. Plus, the combination of fresh lemon juice, dill, and mayo really brings out the natural sweetness of the lobster.

On a hot summer day, there’s nothing better than biting into a chilled, buttery lobster roll. So next time you’re craving something cool and delicious, skip the food truck and make your own lobster rolls right in your kitchen.

Lobster Rolls at Home

The Starving Chef
This lobster roll recipe features tender lobster meat tossed with lemon, dill, and mayo, served in buttery brioche buns.
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Sandwiches, Summer
Cuisine American, Sandwich
Servings 4 rolls



  • 4 4 oz lobster tails thawed if frozen
  • 2 stalks celery chopped
  • 4 tablespoons chives chopped
  • 2 green onions chopped to whites
  • 1 lemon juiced and zested
  • 1 teaspoon fresh dill chopped
  • 4 tablespoons butter melted for lobster + room temp for spreading on buns
  • 4 top-cut brioche buns
  • 3 tablespoons salt
  • enough water to cover the tails in the pot


  • Bring a large pot of water to a rapid boil. Add the salt and then the lobster tails. Boil the tails for 3-4 minutes or until bright red and tender. Don't overboil or the meat will become rubbery.
  • Remove the meat from the tails by using scissors or a sharp knife to carefully split the top of the shell open to expose the meat. Use a fork to pull out the meat.
  • Chop the lobster meat into chunks then place into a large bowl, cover and then chill in the fridge for one hour or until chilled through.
  • While the lobster meat cools, in a separate bowl, whisk together the lemon juice, lemon zest, celery, dill, and mayo.
  • In a smaller bowl, melt two tablespoons of butter in the mircowave for 15-20 seconds then pour the butter over the lobster meat. Stir in the mayo sauce until the lobster meat is well coated. Chill until ready to serve.
  • Once ready to serve, split the top cut buns and spread 1/2 tablespoon of butter onto each bun. Toast the buns until golden, about 3-5 minutes.
  • Fill the toasted buns with the chilled lobster mixture. Keep any excess filling chilled and store for up to 2 days in the fridge. Serve and enjoy on a hot day!
Keyword hoagie roll, lemon, lobster, mayonnaise
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