Lobster Roll

Ingredients

• 14 g (1 tbsp)softened butter
• 4split-top hot dog buns
• 4lettuce leaves
• 30 ml (2 tbsp)mayonnaise
• 5 ml (1 tsp)fresh lime juice
• 2.5 ml (½ tsp)hot pepper sauce
• to tastesalt
• to tasteblack pepper
• 227 g (8 oz)cooked lobster meat, cubed
• 5 ml (1 tsp)basil

Instructions

1. 1

   Prepare the buns

   Spread the softened butter over the inside of each bun, then line each one with a lettuce leaf.

2. 2

   Mix the dressing

   In a bowl, combine the mayonnaise, freshly squeezed lime juice, hot pepper sauce, salt and black pepper, mixing until well blended.

3. 3

   Coat the lobster

   Fold the cooked, cubed lobster into the mayonnaise mixture until evenly coated.

4. 4

   Fill and serve

   Divide the lobster mixture among the buns and sprinkle with basil. Serve immediately.

What is a lobster roll?

A lobster roll is an East Coast American sandwich, usually made with cooked lobster served in a soft bun. It is a popular warm-weather lunch, with the lobster's natural sweetness at the centre.

This version brings together a lime and hot pepper mayonnaise dressing, lettuce and basil. The split-top buns make the filling easy to tuck in and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1010 calories, 65g protein, 100g carbs, 42g fat.

The buns provide most of the carbohydrates, while butter and mayonnaise contribute much of the fat. Lobster supplies most of the protein. For a more balanced plate, serve the rolls with a generous salad or extra non-starchy vegetables.

Choosing the lobster

Cooked meat: Use lobster that is cooked, cooled and cut into bite-sized cubes, as the recipe specifies. Keep the pieces fairly large so their texture stands out in the dressing.

Gentle handling: Fold the lobster in rather than stirring vigorously. This coats the meat without breaking it up too much.

Getting the dressing right

Lime and heat: Lime juice adds a sharp note to the mayonnaise, while hot pepper sauce brings a little warmth. Mix the dressing before adding the lobster so the seasoning is evenly distributed.

Seasoning: Taste the dressing and adjust the salt and black pepper to your preference before folding in the lobster.

Building the rolls

Butter first: Spread softened butter inside each bun, then add a lettuce leaf. The lettuce makes a crisp layer between the bread and filling.

Even filling: Divide the lobster mixture across all four buns for rolls that are easier to handle. Finish with the basil just before serving.

Serve while fresh

The method takes about 30 minutes in total and needs no further cooking once the lobster is ready. Assemble the buns shortly before eating so the bread stays pleasant and the lettuce remains crisp.

Serve with a simple green salad, sliced tomatoes or crisps for a straightforward lunch.

Recipe notes & tips

• Use softened butter so it spreads easily inside the buns.
• Pat the lettuce leaves dry before putting them in the rolls.
• Mix and taste the dressing before adding the lobster.
• Fold the lobster in gently to keep the cubes intact.
• Assemble the rolls just before serving for the best texture.

Variations

• More citrus: Add a little extra lime juice for a sharper dressing.
• Extra heat: Increase the hot pepper sauce a little at a time.
• Herb swap: Replace the basil with finely chopped chives.
• Toasted buns: Lightly toast the buttered bun interiors before filling.
• Cool crunch: Add finely chopped celery to the lobster mixture.

Common mistakes to avoid

• Breaking up the lobster: Fold it in gently so the cubes retain their texture.
• Over-seasoning early: Taste the dressing before adding more salt or pepper.
• Soggy lettuce: Dry the leaves well before lining the buns.
• Filling too soon: Assemble close to serving time to keep the bread from softening.
• Uneven dressing: Mix the mayonnaise, lime and seasonings thoroughly before adding the lobster.

How to store

Keep leftover lobster mixture covered in the fridge and use within 1–2 days. Store it separately from the buns and lettuce, then fill fresh buns just before serving; avoid reheating the dressed lobster.

Frequently asked questions