Lobster Roll Recipe
This Lobster Roll Recipe is a twist on the classic, with fresh flavor and crunch on top. Fresh lobster meat is nestled into a bun and sprinkled with a crunchy herb chip topping!
Even though lobster rolls may seem like more of a “going out” food, they are actually one of my favorite recipes to make at home.
Lobster rolls are surprisingly easy to make, and though I’d never call lobster cheap, you save a lot of money making lobster rolls at home instead of ordering them out. During the summer, I’ve gotten fresh lobster on sale for as low as $5.99/lb!
That’s quite a difference when restaurant lobster rolls often run $16-18 per roll, and aren’t even using the best meat inside.
It was during my time living on the New England Coast that I really fell in love with lobster rolls, and got to try the multiple different styles that people prepare. I’m more of a fan of the dressed lobster than the buttered, and this version reflects that.
Recently I wanted to do something a little different with the lobster roll and the idea of adding crunch via potato chips popped into my head. You know, like how people put potato chips into a sandwich.
I thought that would be clunky here, so I thought, what if I ground potato chips up into a “dust” in the food processor?
I tested it out and added some herbs to add a wonderful fresh flavor, and I LOVED it.
It reminds me so much of a gremolata! It adds bright flavor and texture to the lobster roll without stealing the show.
To make the potato chip herb dust, combine kettle cooked potato chips, celery leaves (finally a use for the celery leaves!!), parsley, and chives into a food processor:
Pulse until the chips are broken down into small pieces, then season to taste with salt:
How to Make Lobster Roll Dressing:
Next, prep the lobster dressing by combining mayonnaise, celery, chives, lemon juice, salt, and pepper:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
How to Prepare Lobster:
Here’s how to get all the meat out of the lobster to use in a lobster roll.
First boil the lobsters (full instructions are in the recipe below), then separate the tail from the rest of the lobster:
I find the easiest way to get the lobster tail meat out is to cut the shell with kitchen shears, so you can just pluck the meat right out:
Once you’ve removed all the meat from the lobsters, you can cut it into bite sized pieces.
Toss the lobster meat with the dressing, and put it in a toasted bun:
For the final touch, sprinkle on some of the herbed potato chips:
Lobster Roll Recipe Tips:
How Many Lobster Rolls Per Pound: If you get 2 standard lobsters, about 3 pounds in total, you will have a generous amount of lobster meat filling for 3 lobster rolls.
Can you Save Leftover Lobster Rolls: Yes, you can refrigerate the dressed lobster meat for 2 days. I’d recommend a new bun, since those get soggy.
Lobster Roll Recipe
For this Lobster Roll Recipe, fresh lobster meat is nestled into a bun and sprinkled with a crunchy herbed potato chip topping!
For the Potato Chip Dust
- 1 cup potato chips
- 1 tbsp packed celery leaves
- 1 tbsp packed parsley leaves
- 1 tbsp packed chives
- salt, to taste
For the Lobster Rolls
- 2 live lobsters (3 lbs total)
- 1 tbsp minced celery
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tsp minced chives
- salt and pepper
- 3 hot dog buns, toasted
- Make the herbed potato chip dust by combining the potato chips, celery leaves, parsley, and chives in a food processor. Pulse until the potato chips are ground up into small pieces, then adjust to taste with salt, since the potato chips may already have some salt on them.
- Place the lobsters into the freezer for 30 minutes*, and in the meantime, bring a big pot of water to a boil, about a gallon and a half. Season with 1/4 cup of salt, then add the lobsters to the pot. Cover the pot with the lid slightly open, and adjust the heat so the water is at a gentle boil. Cook the lobsters for 10-12 minutes, until the thickest part of the tail (right where the tail attaches to the main part of the lobster) measures 175 degrees F with a thermometer. Remove the meat from the lobster using kitchen shears or a lobster tool, and toss it with the celery, mayonnaise, lemon juice, and minced chives. Season to taste with salt and pepper.
- Spoon the lobster mixture into toasted hot dog buns and sprinkle with the herbed potato chip dust. Enjoy!
*I cook lobster via the method I learned from Cook’s Illustrated. Freezing the lobsters puts them into a comalike state that makes it easier and safer to put them into the pot.
Did you make this recipe?
I'd love to know how it went!
Post updated with more tips and writing in July 2018. Originally published August 2014. This post contains affiliate links.