Get this delicious and easy-to-follow Lobster Roll recipe on Sweet, succulent lobster meat coated with spicy mayo is piled into a buttery toasted bun!

Lobster Roll

Course: Main Course
Cuisine: Japanese
Keyword: lobster salad, sandwich
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 2
Author: Nami
When you're craving for some sweet, succulent lobster meat coated with spicy mayo piled into a buttery toasted bun, here’s the recipe you need to make hassle-free lobster rolls at home.


  • 10 oz lobster tails with shell (10 oz = 283 g) (use 5 oz per roll)
  • 4 inch celery (4" = 10 cm)
  • chives (for garnish)
  • WAFU Spicy Mayonaizu (See Notes for homemade recipe)
  • kosher/sea salt (use half for table salt)
  • Freshly ground black pepper
  • 2 New England style split-top hot dog buns (See Notes)
  • 1 Tbsp unsalted butter
  • 1 lemon (optional)


  1. Gather all the ingredients.

    Lobster Roll Ingredients

Defrost the lobster tails

  1. Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).

Boil the lobster tails

  1. Fill a large pot with water and add 1 tsp. of salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
    Lobster Roll 1
  2. Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
    Lobster Roll 2
  3. Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.
    Lobster Roll 3

Make the lobster salad

  1. Cut celery into thin strips lengthwise and chop into small pieces. Finely cut the chives.
    Lobster Roll 4
  2. Cut the lobster shell in half lengthwise and remove the meat from the lobster tails. Cut the lobster meat into ½ inch pieces.
    Lobster Roll 5
  3. In a large bowl, mix the lobster meat, celery, and chives with spicy mayo and season with salt and pepper. If you have time, place the lobster salad in refrigerator for 5-10 minutes which allows the salad to absorb the flavorings.
    Lobster Roll 6

Prepare the buns

  1. If your buns are not split yet, make a slit on the top of buns with knife.
    Lobster Roll 7
  2. Heat the griddle or a large skillet and melt the butter over medium-low heat. Place flat sides of buns on melted butter and gently move around to let them absorb the butter.
    Lobster Roll 8
  3. Brush the top side with butter. Toast the buns until golden brown on both sides.
    Lobster Roll 9

Assemble the lobster rolls

  1. Divide the lobster salad evenly and fill the buns. Drizzle with lemon to enhance the flavor.
    Lobster Roll 10

Recipe Notes

WAFU Spicy Mayonaizu: Homemade recipe, click here.


* When you estimate how much lobster tails to purchase, calculate 5 oz of lobster tail (with shell) per roll.

* I bought the lobster tails at New England Lobster Market & Eatery.

* I bought my top-slit buns at Old Port Lobster Shack.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.