Lobster Roll

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.

I rarely make sandwich with seafood, but I always have a special spot for lobster roll 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.

Different Types of Lobster Roll
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 favorite Spicy Mayonaizu from WAFU. If you can’t find WAFU’s spicy mayo near you, go ahead and substitute with my homemade Spicy Mayo recipe.

Lobster Roll
Lobster Roll


  • 10 oz (283 g) lobster tails with shell (5 oz per roll)
  • 4” (10 cm) celery
  • A few chives
  • 2-3 Tbsp. spicy mayo (Click for Recipe) or WAFU Spicy Mayonaizu
  • Salt
  • Freshly Ground Black Pepper
  • 2 New England style split-top hot dog buns*
  • 1 Tbsp. unsalted butter
  • 1 lemon (optional)


  1. Defrost the lobster tails
  2. Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).
  3. Boil the lobster tails
  4. 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.

You can find complete recipes of this Lobster Roll in justonecookbook.com

Add a Comment

Your email address will not be published. Required fields are marked *