Be Shellfish : Perfect Lobster Roll Recipe

THE PERFECT LOBSTER ROLL by charlotte miller russell


We are headed to Maine this weekend and can’t help but think of the amazing lobster rolls that await us! There are two key elements to a perfectly prepared lobster roll. The first element is the bun. The bun should be toasted, buttered, and warm when served. The second element is to have a light hand with the mayo. You should be able to actually taste the lobster! We think this Bon Appétit recipe makes THE ultimate lobster roll!

Love lobster as much as us? Then make sure check out our lobster birthday card!


  • Kosher salt
  • 3 1 1/4-pound live lobsters
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 2–3 tablespoons mayonnaise
  • Freshly ground black pepper
  • 6 New England–style split-top hot dog buns
  • 2 tablespoons unsalted butter, room temperature


  1. Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
  2. Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
  3. Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.

DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.

{Recipe and Image Courtesy of Bon Appétit}