Recipe · West Hollywood

The classic Massachusetts lobster roll is all about sweet, tender chilled lobster lightly bound with good mayonnaise and served in a butter-griddled split-top bun.

Classic Massachusetts Lobster Roll

Name: Classic Massachusetts Lobster Roll
Ingredients: 1 lb cooked chilled lobster meat (claws, knuckles, and tail cut into bite-sized chunks); 1/4 cup high-quality mayonnaise; 2 tbsp finely diced celery (for subtle crunch); 1 tbsp finely chopped fresh chives; 1 tbsp fresh lemon juice; 1/8 tsp sea salt; 1 pinch freshly ground black pepper; 1 pinch cayenne pepper (or celery salt); 4 New England split-top hot dog buns (flat-sided buns); 3 tbsp unsalted butter, softened; 4 small Boston bibb lettuce leaves (optional); 4 lemon wedges (for serving)

Massachusetts, New England

4 servings | 20 minutes

Sources: Cross-checked against America's Test Kitchen, Serious Eats, and Boston coastal seafood standards

4 servings

You’ll need

12 items · tap to check off

For the lobster salad

For the rolls and assembly

Make it step by step

10 steps · 3 min of timed cooking

Pat the cooked lobster meat gently with paper towels so excess moisture will not water down the dressing.
Cut lobster tail meat into 1/2-inch chunks and leave claw and knuckle pieces mostly intact in bite-sized pieces.
In a medium bowl, whisk together the mayonnaise, diced celery, fresh chives, lemon juice, salt, pepper, and cayenne.
Add the chilled lobster meat to the dressing and gently fold with a rubber spatula until lightly coated.
Spread the softened butter generously across the flat outer sides of each split-top bun.
Heat a large skillet or griddle over medium heat until a drop of water sizzles instantly.
Place the buns flat-side down in the hot skillet and press gently with a spatula.
Griddle the buns for 2 to 3 minutes per side until golden brown and evenly crisp.⏱ 3 min
Transfer toasted buns to plates, tuck a lettuce leaf inside each if using, and fill generously with chilled lobster salad.
Garnish with extra chopped chives and serve immediately with fresh lemon wedges.

💡

Chef’s tip · Never over-dress the meat; the mayonnaise should act like a light glossy glaze so the sweet flavor of the lobster stays front and center.

Ask Savarin your own question

Recipes with real chefs’ steps, restaurant picks with prices and addresses, meal plans for the week.

Try it free

Browse all recipes or where to eat.