This Santa Cruz lobster roll is a West Coast take on the classic New England sandwich, swapping the traditional hot dog bun for a toasted brioche roll and adding a bright, citrusy slaw for crunch. It works because the sweet lobster meat is lightly dressed with a lemon-herb mayo, letting the ocean flavor shine while the slaw adds a refreshing contrast. It’s a perfect summer meal that feels special but comes together in under an hour.
Ingredients
- 4 lobster tails (about 1.5 lbs / 680 g total), fresh or frozen, thawed
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) chopped fresh chives
- 1 tbsp (15 ml) chopped fresh parsley
- 1/4 tsp salt, plus more for the poaching water
- 1/8 tsp black pepper
- 2 cups (150 g) thinly sliced green cabbage
- 1/2 cup (75 g) shredded carrot
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 ml) sugar
- 4 brioche hot dog buns (or soft sub rolls)
- 2 tbsp (30 g) unsalted butter, melted
- Lemon wedges, for serving
Instructions
- If using frozen lobster tails, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water for 30 minutes.
- Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, until the shells turn bright red and the meat is opaque. The internal temperature of the lobster meat should reach 145°F (63°C) as the safe minimum per USDA FSIS guidelines. Use a food thermometer to check the thickest part of the tail meat.
- Remove the tails with tongs and transfer to an ice bath to stop cooking. When cool enough to handle, use kitchen shears to cut down the underside of each shell and pull out the meat. Chop the lobster meat into bite-sized pieces and set aside.
- In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, chives, parsley, salt, and pepper. Gently fold in the chopped lobster meat. Cover and refrigerate while you prepare the slaw.
- In a separate bowl, combine the sliced cabbage, shredded carrot, rice vinegar, and sugar. Toss to coat. Set aside to let the flavors meld.
- Preheat a grill or grill pan over medium heat. Brush the outside of the brioche buns with melted butter. Toast the buns on the grill for 1-2 minutes per side, until golden and lightly charred.
- To assemble, place a generous amount of the lobster salad into each toasted bun. Top with a handful of the slaw. Serve immediately with lemon wedges on the side.
Tips
- Don’t overcook the lobster: Overcooked lobster becomes rubbery. Start checking at 5 minutes and remove as soon as it reaches the safe temperature. The ice bath is crucial to stop carryover cooking.
- Use fresh lemon juice: Bottled lemon juice has a flat flavor. Freshly squeezed lemon juice brightens the dressing and complements the sweet lobster.
- Make the slaw ahead: The slaw can be made up to a day in advance and stored in the fridge. Toss it again before serving to redistribute the dressing.
- Substitute for brioche: If you can’t find brioche buns, use a soft potato roll or a classic New England-style split-top bun. Avoid crusty bread that will overwhelm the delicate lobster.
Serving Suggestions
Serve these lobster rolls with a side of crispy french fries, a simple green salad, or sweet potato chips. They also pair well with a cold beer or a crisp white wine like Sauvignon Blanc. For a complete meal, add a cup of clam chowder or a light corn salad.
Variations
- Connecticut-style: Skip the mayo and toss the lobster meat in warm melted butter with a pinch of salt and pepper. Serve on a toasted bun with a squeeze of lemon.
- Spicy version: Add a tablespoon of sriracha or a pinch of cayenne pepper to the mayonnaise mixture for a kick.
- Add avocado: Slice a ripe avocado and layer it in the bun before adding the lobster salad for extra creaminess.
- Use shrimp: Substitute 1.5 lbs (680 g) of peeled, deveined shrimp, cooked and chopped, for the lobster. This is a more budget-friendly option that still tastes great.
Storage and Reheating
Store any leftover lobster salad and slaw separately in airtight containers in the refrigerator for up to 2 days. The buns are best toasted fresh. To reheat the lobster salad, gently warm it in a skillet over low heat for 2-3 minutes, but be careful not to dry it out. The slaw should be served cold. Do not freeze the assembled sandwich, as the texture of the lobster and bread will suffer.
Frequently Asked Questions
Can I use frozen lobster meat instead of tails? Yes, you can use 1.5 lbs (680 g) of frozen lobster meat, thawed and drained. Skip the boiling step and simply chop and mix with the dressing.
How do I know when the lobster is cooked? The meat should be opaque and firm to the touch. Using a food thermometer, the internal temperature should read 145°F (63°C). The shell will turn bright red.
Can I make this ahead of time? You can prepare the lobster salad and slaw up to a day in advance and keep them refrigerated. Assemble the rolls just before serving to prevent the buns from getting soggy.
What if I don’t have a grill? You can toast the buns in a skillet over medium heat with a little butter, or in a toaster oven. The goal is just to get them golden and lightly crisp.
Can I use regular mayonnaise instead of the lemon-herb dressing? Yes, but the dressing adds brightness. If you’re short on time, you can mix the lobster with plain mayo and a squeeze of lemon juice.
Is this safe for pregnant women? Lobster should be cooked to an internal temperature of 145°F (63°C) to be safe. Pregnant women should avoid raw or undercooked seafood. This recipe cooks the lobster thoroughly, so it is safe when handled properly.
Related
- Indian Chicken Balti Recipe (Restaurant-Style)
- Sour Cream Macros: Nutrition Facts & Full Recipe
- Oven Proof Frying Pans UK: What to Look For
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).