East Coast – Lobster Roll

The east coast, is known for its rich culinary scene, and there isn’t a single “most consumed” food thanks to the region’s diverse gastronomic offerings. Today we take a look at how to make the Lobster roll!


  • 4 lobster tails or 2 whole lobsters
  • 4 split-top rolls or hot dog buns
  • 1/2 cup mayonnaise
  • 1-2 tablespoons lemon juice
  • 2-3 stalks of celery, finely chopped
  • Salt and black pepper, to taste
  • 2-3 tablespoons unsalted butter, melted
  • Fresh parsley, chopped (for garnish)
  • Optional: Lettuce leaves for serving


  1. Cook the Lobster:
    • If using whole lobsters, boil them in salted water for about 8-10 minutes until they turn bright red. If using lobster tails, steam them for about 8-10 minutes or until the meat is opaque and tender.
    • Allow the cooked lobsters to cool. Remove the meat from the shells and chop it into bite-sized pieces.
  2. Prepare the Filling:
    • In a mixing bowl, combine the lobster meat, mayonnaise, lemon juice, and chopped celery. Mix gently until the lobster meat is evenly coated. Adjust the mayo and lemon juice to achieve your preferred consistency and flavor.
    • Season the mixture with salt and black pepper to taste.
  3. Butter and Toast the Rolls:
    • Brush the insides of the split-top rolls or buns with melted butter.
    • Toast the rolls on a griddle or skillet over medium heat until they are lightly golden and crisp on the edges.
  4. Assemble the Lobster Rolls:
    • If desired, place a lettuce leaf on each roll.
    • Fill each roll with the prepared lobster mixture, generously stuffing the bun with the delicious filling.
    • Garnish with chopped parsley.
  5. Serve and Enjoy:
    • Serve the lobster rolls immediately while they’re fresh and warm, accompanied by your favorite sides like potato chips, coleslaw, or a salad.

Lobster rolls are all about showcasing the sweet and succulent lobster meat, so keeping the flavors simple and fresh is key.

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