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New England lobster rolls

new england lobster rolls

Here’s another recipe that has been on my want-to-make list for a while. The last time I had a lobster roll, I was in Kennebunkport in Maine. It was delicious!

And so, with all of the 4th of July sales, lobster was a bit of a deal (if you could ever call it that!) at the local market today.

Time to make New England lobster rolls!

Now, I took a short cut and had the lobsters steamed at the store. It you want to do them yourself, you must fill a large pan with 1 inch of water and place a rack on the bottom or use some aluminum foil that has been bunched up and shaped into a figure 8 shape. Add the live lobster and steam for 15 minutes.

When the lobster is cooked, break off the tails and the claws and then discard the body and head.

steamed lobsters

Now, I think because my lobsters were so darn big, getting that meat out was messyyyyy. Next time, I will do that outside, on the deck and then hose down the deck…but mission accomplished.

lobster meat

It seems that authentic lobster rolls and fairly simple (at least some people think so), and so these are unadulterated and simple. That really works for me and it really allows the lobster flavor to stand out.

There is just enough mayo to lend a bit of flavor and then a dusting of black pepper. That’s it!

Brush your buns with melted butter and then grill them up to brown them/toast them.

lobster roll buns with butter

Fill the buns up with the chilled and dressed lobster meat and you are ready to eat my friends.

This got a huge thumbs up!

new england lobster rolls-5

📖 Recipe

New England lobster rolls

A simple and delicious recipe for New England style lobster rolls
5 from 1 vote
Author: Marie
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Main Course
Cuisine American
Servings 6
Calories 283 kcal


  • 20 ounces lobster meat
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoon butter melted
  • 6 New England style hot dog rolls


  • remove claws and tail from lobster and discard body and head
  • remove meat from claws and lobster tail using mallot to crack shells from claws. To remove meat from tail, pull off the circular end pieces located on the very bottom of the tail and then insert fork to push meat out the other end
  • chop meat coarsely and then toss in bowl with 3 tablespoons mayonnaise
  • season with fresh ground black pepper to taste and then place in refrigerator to chill at least 20 minutes
  • melt butter over low heat in small pot
  • brush each side of rolls with melted butter and then grill over medium heat until each side is lightly browned
  • fill rolls with lobster/mayo combination and enjoy!


Calories: 283kcalCarbohydrates: 19gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 138mgSodium: 684mgPotassium: 261mgFiber: 2gSugar: 3gVitamin A: 184IUCalcium: 122mgIron: 2mg
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  1. Ordering lobster rolls in New England can be a little tricky. While most are served cold with mayo, and often finely diced celery as a lobster salad roll, others, maybe especially in Maine but also RI, can be big chunks of warm lobster dipped in butter, and also served on a toasted New England style hot dog roll—and both types are just called “lobster rolls.” Some of the cold ones have a roll lined with an iceberg lettuce leaf or two, and are adorned with a slice or two of tomato, also. I’ve been surprised more than once during our travels around New England by getting a buttered lobster roll when expecting a cold salad lobster roll, but lobster can never be construed as a “tragedy” either way, of course! Except, maybe, for how outrageously expensive it’s become with so much of it being sold to Japan nowadays! King Crab, also! But still need to scratch that itch occasionally, and especially on Christmas Eve when our spread includes lobster Newburg casseroles or crepes.

  2. Hi Marie!
    I just found your blogs tonight. I can’t wait to try some of your recipes. I grew up in Gloucester MA. Lobster Rolls were part of summer meals at my house. I now live in Wasilla AK but next time I’m in Anchorage, I’m going to pick up some lobster and try this recipe. I can’t wait. I definitely won’t through out the body of the lobster tho. There is yummy meat in those bodies. I pain to get out but definitely don’t want to waste it. Can’t wait to try some of your Italian recipes. They will bring me back to when I was a kid and my Italian Great Grandmothers family dinners on Sundays.

  3. I grew up in Utica. I had a Utica ‘Greens’ recipe, but list it I n one of my many moves. Was so thrilled to find your ‘Greens’ recipe & ‘Chicken Riggie’. I feel like I’m home again. Thank you sooo much! Can’t wait to try them. Ive lived in 5 states from West Coast to East Coast, North to South. There’s nothing that compares to Utica Italian food !!

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