Lobster Roll with Spicy Mayo (Video)

When you‘re craving sweet, succulent lobster meat, make this easy Lobster Roll with Spicy Mayo recipe at home! Simply toss chunks of lobster tail in spicy mayonnaise and pile it into a buttery toasted bun. It‘s a hassle-free recipe for the perfect seafood sandwich. 

I rarely make sandwiches with seafood, but I always have a special spot for lobster rolls ever since I had the best one in Boston. There is something magical about the sweet and succulent lobster meat mixed with mayonnaise on a buttery roll. Hmm, just the thought of it is already making my mouth water.

What is Classic Lobster Roll?

The lobster roll is a sandwich that originated in New England. It’s made of just a few ingredients: large chunks of lobster, butter, lemon juice, and mayonnaise, stuffed into a grilled hot dog bun. Some versions may contain diced celery or scallion. Potato chips or french fries are the typical sides.

Lobster Roll with Spicy Mayo

There are variations of this sandwich from different parts of New England. Some may or may not contain diced celery, scallion, mayonnaise, cayenne pepper, or lettuce. For this recipe, instead of making them with Japanese mayonnaise like I always use, I went with my Homemade Spicy Mayo!

Use Lobster Tail for Lobster Rolls

Although the word “lobster” might discourage you to try this recipe at home, I highly recommend you giving it a try. It is super easy requiring just a few simple ingredients. I suggest getting lobster tails for hassle-free cooking. Lobster tails are easy to work with – simply defrost and boil. You can peel off the meat easily with hands.

Split-Top Buns for Lobster Rolls

To make my lobster rolls a bit more authentic, I used split-top New England style lobster roll buns. Luckily, I found out that a local lobster restaurant carries 12 rolls in a bag for sale. They are made by Le Boulanger. You can also check out your local specialty grocery stores. You might be lucky to find a bag of top-split buns like these.

Now I almost feel like I’m back in Boston! I may not win the best lobster roll competition, yet I’m simply content with my homemade version. I can’t wait to go back to the northeast one day and try all the different versions. If you are a fan of lobster rolls, where did you get the best lobster roll?

Luke’s Lobster Rolls

During our visit to the Boston area, we tried many New England lobster rolls from various restaurants and our favorite one was Luke’s Lobster.

They have stores all over the US but if you want the convenience of eating their lobster roll at home, you can order them online at Luke’s Lobster.

Other Delicious Seafood Dishes You May Enjoy

• Poke Bowl
• Coconut Shrimp
• Grilled Oyster with Ponzu Sauce
• Clam Pasta
• Shrimp Cutlet Burger (Ebi Katsu Burger)
• Seafood Doria

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Lobster Roll

4.83 from 17 votes

When you‘re craving sweet, succulent lobster meat, make this easy Lobster Roll with Spicy Mayo recipe at home! Simply toss chunks of lobster tail in spicy mayonnaise and pile it into a buttery toasted bun. It‘s a hassle-free recipe for the perfect seafood sandwich. 

Print Pin

Video

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 10 oz lobster tails with shell (5 oz of shell-on lobster tail per roll; I bought mine from New England Lobster Market & Eatery)
• ▢ 4 inches celery
• ▢ chives (divided)
• ▢ WAFU Spicy Mayonaizu (or make my easy Homemade Spicy Mayo)
• ▢ Diamond Crystal kosher salt
• ▢ freshly ground black pepper
• ▢ 2 New England style split-top hot dog buns (I bought my top-split buns from Old Port Lobster Shack)
• ▢ 1 Tbsp unsalted butter
• ▢ 1 lemon (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Gather all the ingredients.
  

To Defrost the Lobster Tails

• Place 10 oz lobster tails with shell (frozen) in the refrigerator for 8–12 hours. Alternatively, place them in a bowl of cold water for a quick defrost.

To Boil the Lobster Tails

• Fill a large pot with water and add 1 tsp Kosher salt for each quart of water. Bring the water to a rolling boil and add the lobster tails to the pot.
  
• Boil the tails for about 8 to 12 minutes until the shell is a bright red color. Do not cover the pot. Stir the lobsters halfway through cooking. Remove the lobster tails from the pot when done.
  
• Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.
  

To Make the Lobster Salad

• Cut 4 inches celery into thin strips lengthwise and chop the strips into small pieces. Finely cut the chives.
  
• Cut the lobster shell in half lengthwise and remove the meat from the shell. Cut the lobster meat into ½-inch (1.3-cm) pieces.
  
• In a large bowl, mix the lobster meat, celery, and chives with WAFU Spicy Mayonaizu (or your homemade spicy mayo) and season with Diamond Crystal kosher salt and freshly ground black pepper. If you have time, place the lobster salad in the refrigerator for 5–10 minutes to allow the salad to absorb the flavorings.
  

To Prepare the Buns

• If your 2 New England style split-top hot dog buns are not split yet, make a lengthwise slit on the top of the buns with a knife.
  
• Heat the griddle or a large skillet and melt 1 Tbsp unsalted butter over medium-low heat. Place the flat sides of the buns on the melted butter and gently move them around to absorb the butter.
  
• Brush the top side with butter. Toast the buns until golden brown on both sides.
  

To Assemble the Lobster Rolls

• Divide the lobster salad evenly and fill the buns. Drizzle with some juice from 1 lemon (optional, to taste) to enhance the flavor.
  

To Store

• Store the leftover lobster salad mixture in an airtight container in the refrigerator for up to 2 days.

Notes

 

 

 

Nutrition

Calories: 212 kcal · Carbohydrates: 21 g · Protein: 11 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 66 mg · Sodium: 398 mg · Potassium: 156 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 214 IU · Vitamin C: 1 mg · Calcium: 111 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: lobster, sandwich

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