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Lobster Rolls

Lobster Rolls are so much easier than you might think and oh so delicious. You have got to try this!

Whole Lobsters were on sale for Father's Day, so I thought why not try to make them myself. I was surprised at how easy it was and I also saved a few bucks making the Lobster Rolls at home rather than buying them at the eatery we frequent.


  • If you use larger lobsters just increase the amounts of the ingredients as you see fit. You want the lobster to shine so the other ingredients are minimal.

  • If you do not have a really large pot that will hold 2 or more lobsters, I found it quite easy to just use my large pot and cook 1 lobster at a time.

  • If you are squeamish like I am, freeze your lobsters for 30 minutes before you put them in the boiling water. It kinda puts them to sleep and they won't splash around when you put them in the boiling water.

  • Test the lobster for doneness - Pull the tail back and insert an instant read thermometer in the area between the large legs and the small legs. A temperature of 145 means they are done. A 12 minutes boil was all it took for me even when the lobster was a large one.

  • I suggest watching a video on how to crack a lobster shell and get all the meat out. Next time I do this I will make a video to demonstrate. It is not hard at all.

  • I used top split hot dog buns but to toast them, you only want to butter and toast the outside of the bun. So you could do this in a toaster oven or a skillet.

Lobster Rolls

  • 2 whole live Lobsters, 1.25 lbs each (if you get larger lobsters just increase amounts below to suit)

  • 2 Tbsp mayonaise

  • 2 Tbsp chopped celery

  • 1 tsp fresh chives, chopped

  • 1 small pinch cayenne pepper

  • 1 1/2 Tbsp fresh lemon juice

  • Pepperidge Farms Top split hot dog buns (or New England Style Top Split Buns - Wegmans may have them)

  • Lettuce Leaves


  1. Put a large pot of water on to boil and add a good amount of salt, 1/4 cup per gallon.

  2. While the water is coming to a boil, put your lobsters in the freezer for 30 minutes.

  3. In a medium bowl, add the remaining ingredients and stir to combine. Put this in the refrigerator.

  4. When the lobsters have been in the freezer for 30 minutes add them to the boiling water for 12 minutes. (As I mentioned above, I did 2 lobsters one at a time without a problem.)

  5. Remove the lobsters to a baking sheet, test for doneness with an instant read thermometer to 145 and let cool for about 10 minutes.

  6. Crack the lobster to remove the tail meat and the claw meat.

  7. Chop the claw meat into 1 inch pieces and the tail meat into 1/2 inch pieces.

  8. Add and stir the lobster meat to the bowl with the other ingredients.

  9. Butter the outside of your bun and toast before filling with a piece of lettuce and lobster.


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