Lobster Roll

Lobster rolls are SO satisfying and luxurious. My recipe for the Best Lobster Roll is easy to make, endlessly customizable, & packed with flavour!

In Canada, the lobster roll is an east coast delicacy, with the best lobster rolls - IMHO - usually happening in Nova Scotia..

They’re so popular, that you can buy them at some grocery stores, and even McDonald’s sells a “McLobster” at times!

Nova Scotia lobster roll is done in a similar style to New England lobster rolls - well, Maine lobster rolls, specifically.

Like many New Englanders, a traditional lobster roll in Canada is usually served cold, and is sort of a lobster salad roll. Fresh seafood is mixed with a bit of mayo - as well as varying other ingredients - and stuffed into a buttery bun.

I used to make them relatively often when I lived in Newfoundland, as I was spoiled by the availability of delicious seafood everywhere.

I’d buy big bags of crab legs for like $15, as fresh as you could get... and went through almost as much lobster.

Aw yeah. An early summer day, picnicking with a great lobster roll - homemade, as they weren’t such a *thing* there - followed up with some turtle cheesecake ice cream from Moo Moo’s (My favorite place for ice cream, ever, and any where!)

Unf. Very happy taste buds, when I lived there! Inland seafood (and ice cream, weirdly enough!) just does not measure up!

Anyway, my then-casual sandwich has since become more of a special occasion kind of food, based on the wild difference in price, living this far inland now.

I consider my delicious lobster rolls to be almost a non-recipe, as there are a million ways of making it, all very dependant on personal taste.

When it comes to an ingredient that is as expensive as lobster tends to be, you want to aim for your own tastes!

Lobster Roll Ingredient List

Lobster rolls are a pretty simple - but really customizable sandwich. Here are some key bits of info on the ingredients!

The Lobster

Let’s start with the most important ingredient - the lobster!

Fresh lobster meat is best - a mixture of tail meat and claw meat - of course . If going for live lobster, 1 medium whole lobster is usually good for a couple of rolls.

.. but if you live inland, you may need to make some compromises there.

Frozen lobster tails can make a delicious sandwich, but I would stay away from pre-cooked frozen claw meat if possible.

I’ve just had more bad experiences with it, than good. Weird textures, “off” flavours, watery meat, etc.

If you’re going to treat yourself, get the good stuff!

Generally speaking, I like to go about 5 oz of meat per roll, but 4oz / ¼ lb is pretty typical of restaurants.

Whether fresh meat or frozen, be sure to cook it JUST to the point that it’s done. Overcooking lobster does not-great things to that tender meat!

What Kind of Bun Should I Use for a Lobster Roll?

Next comes your bun. What you use is largely a matter of personal taste.

Personally, I like a chewy but soft bun - white bread, as I feel like wheat buns are too distracting in terms of flavour and texture. (Yes, I’m fussy!).

One of the local groceries in Minneapolis sold a "Bolillo roll" (it's not actually one) that is like a high end brat bun. I LOVED it for lobster rolls - it’s what’s pictured in this post.

Some people prefer a crunchier roll, almost like a baguette. You could definitely use a section of baguette, if you’re one of those people!

As for serving, I like mine cut and served as-is, though it's traditional to butter and grill / toast your bun.

I don't like the mouth feel of that, so I skip it.

I prefer the crunch to come from the celery, not the bun. Your mileage may vary!

Some prefer these to be made with a toasted roll, some will brush it with melted butter ... I like mine just plain.

Note: Apparently hot dog buns are the standard in the USA. I’ve never tried it with a regular hot dog bun, though!

If you want to do New England style buns, buy uncut hotdog buns, and split each hot dog roll from the center top, cutting downward. This is also known as a split top bun / split top rolls.

The Mayo

Then there's the matter of mayo.

Use the best quality mayo dressing you can find, and only use enough of it to lightly coat your lobster.

I think this is the only real "universal" tenet of lobster roll ingredients - do NOT use too much mayo!

You want the lobster to shine, not be drowned in mayo!

Everything Else

The bun, lobster, and mayo base = the most important ingredients, and everything else works together to elevate them.

This is where you have a ton of room to customize your lobster roll.

Think about the vegetables and flavourings you want.

Onions or no?

If yes, red, yellow, or green?

Celery, or nah?

For me, my standard "while I live inland" Lobster Roll tends to involve:

- Celery
- Green Onion
- Mustard Seed, cracked
- Lemon zest, maybe a squeeze of fresh lemon juice
- Fresh dill weed
- Salt and Pepper

While I was living in Newfoundland - and had easy access to the BEST lobster - there are plenty of times when my lobster roll would be simply lobster, mayo, salt, pepper and MAYBE some green onion.

The better quality the lobster is, the less you have to mess with it!

What Do you Serve with Lobster Rolls?

While fries can be an acceptable side, chips are the gold standard, here - ideally simple and unflavoured.

I like kettle cooked style, but regular or ripple chips work as well.

Also: A pickle.

A lobster roll, kettle chips, and a spear or two of pickle makes for one delicious meal!

Lobster Roll Variations

Don’t have access to lobster, and/or want an easier or more cost effective sub?

You can use this base recipe with several different substitutes:

- Shrimp or crab: cooked and cooled.

- Fake crab: “Krab”, Surimi, “crab sticks”, etc. Just chop or rip it up unto bit sized pieces

- Seafood Salad: A mix of fake crab & shrimp

Just keep the amount of meat used to a similar amount called for in the recipe.