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My Two Best Ways To Make Lobster Rolls
Ingredients & Substitutions
How To Make Lobster Rolls
My Recipe Tips For The Best Lobster Rolls
Lobster Roll (Both Maine & Connecticut Style!)
Serving Ideas
Recipe Reviews

My Two Best Ways To Make Lobster Rolls

This lobster roll recipe (or should I say combo of 2 recipes?) is inspired by the ones I haven’t been able to get out of my head since visiting Boston last summer with a group of girlfriends. We grabbed our rolls from the kind of hole-in-the-wall place that has a line down the block (they even had gluten-free for my friend and me!), walked to a park nearby, and watched the fountains sparkling in the sun as we ate.

Some of us had a buttery Connecticut lobster roll and some had a creamy Maine lobster roll. And after trying a bite of each, I realized there was no way I could choose which I liked best. Since this is one of my favorite types of seafood (and clearly you too — so many of you have loved my most popular lobster recipe!), it’s no surprise I set out to recreate both when I got home. And here’s why both are amazing:

Classic flavor, two ways – This lobster roll recipe is really two recipes, but I just couldn’t choose. The Connecticut lobster roll is hot, buttery, and garlicky (which reminds me of butter-poached lobster), while the Maine-style lobster roll is cold and creamy (a lot like my my lobster salad). And both have generous fresh herbs.
Juicy, tender texture – No matter which version you choose, these chunks of lobster are nothing short of spectacular. They’re tender, juicy, and melt in your mouth.
Quick and easy – Lobster rolls feel special, but they’re actually one of the easiest ways I make lobster at home.

This lobster roll recipe takes me right back to that sunny day in Boston. Pick your favorite version and make it with me — or make both and let me know which you liked best!

Two types of lobster rolls: hot, buttery Connecticut lobster roll and cold, creamy Maine lobster roll.

Ingredients & Substitutions

Here I explain the best ingredients for my lobster roll recipe, what each one does, and substitution options. For measurements, see the recipe card.

Connecticut Style Lobster Rolls:

Lobster Tails – I steamed mine below, but I’ve also made this with leftover broiled lobster, air fryer lobster, grilled lobster tails, and even precooked chunks of tails and claws from the store.
Unsalted Butter – Gives the lobster that rich, buttery flavor. For a dairy free option, you can use butter-flavored coconut oil.
Garlic – I usually use fresh, but about 1/2 teaspoon of jarred garlic works fine.
Fresh Herbs – I love the combo of fresh parsley and chives here. Tarragon is also popular, but it’s less common so I didn’t use it. I don’t recommend dried herbs for this recipe, but you could use just one or the other, or omit them if you really want to.
Sea Salt & Black Pepper

Maine Style Lobster Rolls:

Lobster Tails – See above.
Creamy Base – Most lobster roll recipes use mayo alone, but I use a combination of avocado oil mayonnaise and Greek yogurt. It’s still rich and creamy, but I think the lighter combo better matches a cold lobster roll! Feel free to use just one or the other, though.
Celery – I like to slice it really thin for a little crunch without overpowering. If you’re not a fan, you can leave it out or swap in finely chopped cucumber or even onion.
Herbs & Spices – Same simple mix here with chives, parsley, salt, and pepper.

For Serving:

Buns – I used gluten-free buns, but you can use any kind you like. You can even use my almond flour hot dog buns for a low carb option.
Butter – For toasting the buns.
Finishing Touches – I like adding a crisp lettuce leaf and serving it with lemon wedges on the side for a fresh finish.

Labeled recipe ingredients: Lobster tails, unsalted butter, garlic, fresh parsley, fresh chives, sea salt, black pepper, avocado mayonnaise, Greek yogurt, celery, hot dog buns, butter, lettuce leaves, and lemon wedges.

How To Make Lobster Rolls

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Cook The Lobster:

Regardless of which version you’re making, you’ll need to steam the lobster first. While you can cook it using other methods, this is my favorite for a lobster roll because it locks in moisture, making it super juicy.

Steam the lobster tails. Pour water into a large pot until it goes 1-2 inches up the sides. Place a steamer insert inside, ensuring it’s above the water. Turn the heat to high and bring to a boil. Add the lobster tails in a single layer. Cover and steam until the shells turn bright red and the meat is cooked through.
Chop into bite-sized pieces. I let the lobster cool enough to handle, then remove the meat from the shells and cut.

Chopping lobster into bite-sized pieces.

Connecticut Lobster Rolls:

This is the hot and buttery version, and I make it most often.

Saute the garlic in butter. Melt a generous amount of butter first, then saute the minced garlic in it.
Add the lobster pieces. Stir gently so they’re coated in butter. Once the lobster is hot, season with salt and pepper to your taste.
Stir with herbs. Transfer the buttery lobster to a bowl, stir in the parsley and herbs, and cover to keep warm.
Toast the buns. Wipe out the skillet, then melt a little more butter and toast the buns in it. (I open them and place cut side down to toast.)
Assemble each lobster roll. Stuff the buttery lobster mixture into the buns. I usually add a lettuce leaf and a squeeze of fresh lemon juice.

Buttery lobster chunks tossed with fresh herbs in a bowl.

Hot, buttery Connecticut lobster roll on a plate.

Maine Lobster Rolls:

This is the cool and creamy version, and it’s my favorite for warm summer days (and warm year-round Florida days! ;)).

Mix the creamy base. Just stir together the mayonnaise, Greek yogurt, celery, parsley, and chives in a large bowl. I mix everything else before adding the lobster, which allows me to be gentler with it.
Add the lobster meat. Fold together, and season with salt and pepper to your taste.
Chill in the fridge. This ensures that the filling is cold (a must for this type of lobster roll!), and also lets the flavors develop. Just 1-2 hours is usually enough for me.
Toast and assemble. Similar to the hot version above, toast your buns and then assemble each cold lobster roll with lettuce and serve with lemon wedges.

Mixing lobster pieces into the creamy base for a Maine style lobster roll.

Cold, creamy lobster roll assembled with a lettuce leaf.

My Recipe Tips For The Best Lobster Rolls

Try not to overlap the lobster tails when steaming. They cook more evenly if they are in a single layer. I usually stand them up, tail-side up, then lay them slightly sideways if the pot isn’t tall enough to close the lid.
Be careful not to overcook the lobster. It cooks quickly and can turn rubbery if left too long. I highly recommend checking with an instant-read thermometer — I pull it as soon as it reaches 135-140 degrees F, which is the juicy sweet spot for lobster. You can also confirm visually that it looks opaque, but it’s less reliable.
If you’re making a Maine lobster roll, let the lobster cool a bit before adding it to the creamy base. If it’s too hot, the creamy base can get oily or separate.
You can also toast the buns in the air fryer instead of the stovetop. This option allows me to toast the, in parallel with the lobster prep.
This recipe makes enough lobster roll filling for 6 round buns or 4 hot dog buns. Divide accordingly based on the kind you have.
Want a lighter option? While this is classic as a sandwich, my husband and I have also enjoyed these fillings inside lettuce wraps instead.

Lobster Roll

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Serving Ideas

In Boston, all the lobster roll joints served them with some form of potatoes, either chips or fries. If you want to go that route, make my garlic parmesan fries, air fryer french fries, or even yuca fries for something different.

At home, I like to serve these with something cool and refreshing, like my arugula salad (pictured above) or creamy cucumber salad.