Entree: United States – New England (Massachusetts) – Lobster Roll

Serving Size: 4

Approximate Time

Prep 30 min

Cook 5 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) cooked lobster meat, chopped (knuckle and claw preferred)
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (25 g) celery, finely diced
- 2 tbsp (6 g) fresh chives, finely chopped
- 3/4 tsp (4 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (optional)
- 3 tbsp (42 g) unsalted butter, softened (for toasting)
- 4 split-top hot dog rolls (New England-style), about 4–5 oz (115–140 g) each
- 4 large butter lettuce leaves (optional — for lining rolls)

Slaw (Vegetable side to complete the entree)
- 3 cups (240 g) green cabbage, thinly shredded
- 1 cup (110 g) carrot, shredded
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) celery seed (optional)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A classic Massachusetts-style Lobster Roll of chilled, lightly mayonnaise-dressed lobster meat piled into a butter-toasted split-top roll, served with a crisp, tangy slaw for vegetable balance. Bright lemon and chives keep the filling fresh and simple.

Regional Notes:
This Massachusetts version uses cold lobster meat gently mixed with mayonnaise and served in a toasted, buttered split-top (hot dog) bun — the signature New England presentation. It differs from nearby warm-butter styles by keeping the lobster chilled and minimally dressed so the sweet lobster flavor shines.

1. Make the slaw: In a medium bowl whisk together 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (4 g) sugar, 1/2 tsp (1 g) celery seed (if using), 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) pepper until smooth.
2. Add 3 cups (240 g) shredded cabbage and 1 cup (110 g) shredded carrot to the dressing and toss to coat. Cover and chill while you prepare the lobster rolls so flavors meld.
3. Prepare the lobster filling: In a large bowl combine 1 1/2 lb (680 g) chopped cooked lobster meat, 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) fresh lemon juice, 1/4 cup (25 g) finely diced celery, and 2 tbsp (6 g) chopped chives.
4. Season the lobster mix with 3/4 tsp (4 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and 1/8 tsp (0.5 g) cayenne (if using). Gently fold—do not overmix; you want chunks of lobster intact. Taste and adjust seasoning or lemon as needed. Cover and refrigerate if not assembling immediately.
5. Heat a large skillet or griddle over medium heat. Spread about 3 tbsp (42 g) softened butter across the cut sides of the 4 split-top rolls.
6. Place the buttered rolls, butter-side down, in the hot skillet and toast until golden brown and crisp, about 1–2 minutes per side; press gently with a spatula for even contact. Remove from heat.
7. If using lettuce, place one butter lettuce leaf inside each warm roll to prevent sogginess and add freshness.
8. Divide the lobster mixture into 4 equal portions and gently mound into the toasted rolls. Serve immediately with chilled slaw on the side (or pile a small scoop of slaw into each plate beside the roll).
9. Optional finishing: serve with lemon wedges and potato chips or steamed corn on the cob for extra starch, but the roll plus slaw constitute a complete entree portion.
10. Leftovers: keep lobster filling and slaw refrigerated separately in airtight containers for up to 2 days; do not freeze.