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Lobster Rolls

Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 6


    •    gherkins, to serve
    •    1 tbsp lemon juice
    •    5 tbsps mayonnise
    •    1 tbsp melted butter
    •    500g cooked lobster
    •    snipped chives (Optional)
    •    6 good-quality hot dog buns
    •    2 celery sticks, stringed and diced
    •    good-quality potato crisps, to serve
    •    small pinch of cayenne, plus extra to serve


  1. Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
  2. Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
  3. To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

This great family recipe is thanks to BBC goodfood Recipes at


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