This Seattle-style lobster roll takes the classic New England favorite and gives it a Pacific Northwest twist, featuring sweet, tender lobster meat tossed in a light, bright dressing and served in a toasted, buttered bun. It’s a truly satisfying dish that lets the lobster shine, perfect for a special lunch or a summer dinner. The combination of textures—crispy bun, creamy dressing, and succulent lobster—makes it an unforgettable meal.
Ingredients
- 4 (4-ounce / 113 g) lobster tails, or 1 ½ pounds (680 g) cooked lobster meat
- 4 top-split hot dog buns or New England-style rolls
- 4 tablespoons (56 g) unsalted butter, melted
- ½ cup (120 ml) mayonnaise
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 2 tablespoons (8 g) fresh chives, finely chopped
- 1 celery stalk, finely diced (about ½ cup / 50 g)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon (15 ml) chopped fresh dill or tarragon
Instructions
- If using raw lobster tails, bring a large pot of salted water to a boil. Add the tails and cook for 6-8 minutes, until the shells are bright red and the meat is opaque. Remove with tongs and let cool slightly. Once cool enough to handle, use kitchen shears to cut along the underside of the shell and remove the meat. Chop into bite-sized pieces. If using cooked lobster meat, simply chop it into chunks.
- In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, chives, and celery (and dill or tarragon, if using). Season with salt and pepper.
- Add the chopped lobster meat to the dressing and gently fold to coat. Be careful not to break up the lobster too much. Cover and refrigerate while you prepare the buns.
- Heat a large skillet or griddle over medium heat. Brush the outside of each bun with the melted butter. Place the buns in the skillet and toast for 1-2 minutes per side, until golden brown and crisp.
- Fill each toasted bun with a generous amount of the lobster salad. Serve immediately.
Tips
- Don’t overcook the lobster: Overcooked lobster becomes tough and rubbery. Cook just until the meat is opaque and firm to the touch. If using pre-cooked lobster, add it to the salad cold—no need to reheat.
- Use top-split buns: These are the traditional choice because they have a flat side that toasts beautifully and a soft, pillowy interior. If you can’t find them, regular hot dog buns work, but toast the inside as well.
- Chill the salad before serving: This allows the flavors to meld and keeps the lobster refreshing. However, don’t let it sit too long—the mayonnaise can make the bread soggy if it sits in the bun.
- Substitute for lobster: If lobster is unavailable or too expensive, you can use a mix of cooked shrimp and crab meat. The flavor will be slightly different, but still delicious.
Serving Suggestions
Serve the lobster rolls immediately with a side of crispy french fries, a light green salad, or a cup of clam chowder. For a Seattle touch, add a drizzle of sriracha mayo or a sprinkle of Old Bay seasoning on top. Pair with a crisp white wine like Sauvignon Blanc or a cold, hoppy IPA.
Variations
- Classic New England: Use only mayonnaise, a touch of lemon, and maybe a little celery salt—no mustard or herbs.
- Connecticut Style: Skip the mayonnaise entirely and toss the lobster meat in warm, melted butter with a pinch of salt. Serve in a toasted bun.
- Seattle-Style: Add a tablespoon of finely chopped pickled jalapeños or a teaspoon of sriracha to the dressing for a spicy kick.
- Herb Garden: Replace the chives with a mix of fresh tarragon, dill, and parsley for a more complex flavor.
Storage and Reheating
Store the lobster salad and the toasted buns separately. The salad will keep in an airtight container in the refrigerator for up to 2 days. The toasted buns are best eaten fresh, but you can store them in a sealed bag for a day and re-crisp them in a toaster or skillet. To reheat the salad, it’s best not to microwave it, as that will cook the lobster and make it rubbery. Instead, let it sit at room temperature for 15 minutes before serving, or gently warm it in a skillet over low heat for a minute or two. Leftover assembled rolls should be eaten immediately—they do not store well.
Frequently Asked Questions
Can I use frozen lobster meat? Yes, frozen lobster meat is a great option. Thaw it overnight in the refrigerator, then pat it dry with paper towels before using. It will be slightly less flavorful than fresh, but still excellent.
What is the best bun for a lobster roll? A top-split New England-style hot dog bun is ideal. It has a flat side that toasts evenly and a soft, tender crumb. If you can’t find them, a brioche bun or a regular hot dog bun (toasted on the inside) are good substitutes.
How do I know when lobster is cooked? The internal temperature of lobster meat should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and shellfish. The meat will turn from translucent to opaque white, and the shell will be bright red.
Can I make this ahead of time? You can prepare the lobster salad up to a day in advance and keep it refrigerated. However, toast the buns and assemble the rolls just before serving to prevent sogginess.
What if I don’t have celery? You can substitute with finely diced fennel bulb or even a little grated apple for a sweet crunch. Or simply omit it—the salad will still be delicious.
Is it safe to eat cold lobster? Yes, as long as it has been properly cooked and refrigerated within 2 hours of cooking. Cold lobster salad is a classic preparation and is perfectly safe to eat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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