These Delicious Lobster Rolls are served with a creamy dressing, nestled inside a flavorful brioche bun.
Whenever I’m on the East Coast, a lobster roll is always a must. Whether I’m in Maine, Connecticut, Newfoundland, or any town, state, or province that touches the Atlantic, I will search for a restaurant that serves them. Lucky for me, if you’ve ever spent time on the East Coast, you know that almost every restaurant serves lobster rolls, even if they don’t specialize in seafood.
Unfortunately, the best lobster rolls seem to be limited to the East Coast, which is why I felt the need to develop this recipe. I’ve stuck to the basics, which is pretty much a cross between a Maine version and a Connecticut version (those in Connecticut prefer their rolls warm, while Mainers don’t mind a cool, or room temperature bun — see below for more varieties).
Are Lobster Rolls Healthy?
Lobster is protein-rich, considerably low in calories and fat, and high in vitamin B12, selenium, and zinc, among other minerals. The recipe calls for low-fat mayonnaise (feel free to use regular mayo if you prefer it), and features celery (high in fiber), as well as lemon juice and zest (packed with vitamin C). This recipe also contains a good deal of butter as well as brioche, a particularly buttery and sweet bread roll.
Variations
Yes, this is an East Coast delicacy, but that doesn’t mean the rest of world can’t devise their own takes on them. Try these varieties on for size:
Connecticut-style: Those in Connecticut like their lobster rolls simple: warm lobster meat tossed in melted butter and served in a toasted hot dog bun. Delicious and very easy to make.
Mexican-inspired: You could add a few Mexican-inspired flavors to your lobster roll by mixing the lobster meat with avocado, lime juice, jalapeños, and cilantro. Serve it in a tortilla or on a bed of lettuce for a lighter option.
Curry-spiced: Combine the lobster meat with curry powder, yogurt, and mango chutney. You can serve these in a brioche bun, but I recommend going with naan.
How to Make Ahead and Store
Let the lobster rolls cool completely. You can either wrap them tightly in plastic or store them in an airtight container. They should keep in the fridge for up to 2 days. When you’re ready to eat, take them out of the fridge for 15 minutes, so they come to room temperature. Transfer them to an oven-safe dish. Warm them in the oven at 350 degrees for 10-15 minutes. Freezing lobster rolls isn’t recommended, as the taste and texture will be compromised.
Serving Suggestions
These lobster rolls are pretty perfect all by themselves. But if you want a little something extra, serve your lobster rolls with a side of Vinegar Coleslaw or Garlic Parmesan Fries.
Recipe
Ingredients
- 1 pound frozen lobster meat cooked
- 1/4 cup celery minced
- 1/4 cup low-fat mayonnaise
- 1 tablespoon spring onion sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 4 brioche hot dog buns
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
Instructions
- Mix the celery, mayonnaise, spring onions, lemon juice, zest salt, and pepper together in a large bowl.
- Drain off all the liquid from the lobster. Add the cooked lobster chunks into the bowl and mix until coated. Add more lemon, salt, and pepper to taste.
- Trim the sides of the brioche rolls and slice down the center. Melt the butter in a warm pan. Toast the rolls on both sides.
- Spoon the lobster mix into the rolls and enjoy.
Born & raised on the E. coast, I’ve enjoyed lobster quite a lot. I’d just add some green & or read pepper to this salad.
Hey Linda! Lobster rolls are definitely a must-have when you’re on the East Coast! As for your suggestion to add green or red pepper to the salad, it’s a great idea! It would provide a nice crunch and a pop of color. Enjoy your lobster rolls!