Lobster Rolls

"This baby is the best at-home lobster roll in existence."
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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
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3 1 1/2-pound lobsters

2 teaspoons minced fresh tarragon

2 stalks celery, finely diced

Juice of 1 lemon, plus wedges for serving

1/2 cup mayonnaise

Salt and freshly cracked pepper

6 potato hot dog buns or New England-style split-top rolls

Salted butter, softened, for brushing

1 tablespoon chopped fresh chives


  1. Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop.
  2. Mix the chopped lobster, tarragon, celery and lemon juice in a medium bowl. Fold in the mayonnaise and season with salt and pepper.
  3. Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges.