New England Lobster Rolls




About: I am a teacher outside of Boston and I love making cool stuff! Any prizes I'm lucky enough to win will go directly to my classroom (when appropriate) where I teach 6-12th grade English, Social Studies, and S...

This Instructable came about when my husband needed lobster shells for a brewing recipe, but not the actual lobster meat. I decided to make New England style lobster rolls and documented the process.

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Step 1: BoM

Cooked lobster

2-3 tbs mayo (Hellman's Lite is excellent)*



1-2 tsp lemon juice*

Split top hotdog buns

*to taste

Some people add finely diced celery to their lobster rolls. My husband and I don't like celery, so I don't use it and didn't include it in this recipe. But if you wanted to, you'd just add the celery to the bowl when you mix everything together.

Step 2: Chop

My husband did the hard work for me. He boiled 2 lobsters and shelled them. He did forget to take the veins etc. out from the tails, so I had to do that. You want to chop up your lobster meat either in small pieces or rough chunks--it's a matter of preference.

Step 3: Mix

Add the chopped lobster to a small mixing bowl and add lemon, mayo, and salt and pepper. All of these ingredients are really to taste so I suggest starting on the lower side for each and adding more lemon juice, salt, pepper etc. as needed.

Cover and let sit in the fridge for 30+ minutes.

Step 4: Buns

Lightly spread softened butter on the outside of your buns and let toast on a preheated pan for a minute or so on each side.

If you didn't buy split top hotdog buns, you can carefully slice the sides off of a regular bun just to remove the crust and get that split top look.

Step 5: Enjoy!

When your lobster is done marinating and you are ready to eat, remove from fridge, add lettuce (if you want) and stuff your buns. This recipe used 2 lobsters, about 2.44lbs altogether, and was enough to fill 4 buns.

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    5 Discussions


    2 years ago

    Popular in New England, rarely seen elsewhere, but

    Ayuh, that thaya is one wicket bhad lobsta roll. ☺

    (as near as I can remember from my youth hanging out in Essex and Ipswich, and BTW never ask which town has the best clams)

    1 reply

    Reply 2 years ago

    Them "elsewhere" folk don't know what they're missing - but that's just as well. More labstah for ME.

    BTW if you live in New England, McDonald's just started up their summer lobster-roll special - $9 each. Definitely a cut above their standard fare. Also, DeAngelo's has also started their lobster subs, which you can get any way you like them with all the veggies, and so on. Damn, NOW I've gotta go...


    2 years ago

    Toasting the buns and warming the meat alone in butter before dressing the sandwich make a toast, warm, heavenly variation.


    Reply 2 years ago

    They were. A buttered and toasted bun really makes a difference.