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 prefer cold dressed lobster over hot 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:
Then for the claws, you can use a lobster tool, but I just use the kitchen shears again to cut through and pull the meat 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 with a sprinkle of the herbed potato chips on top:
Fried Calamari, Chipotle Shrimp, and Seared Scallops are three more seafood recipes that I recommend for home cooking. You save so much money as compared to the restaurant. Enjoy!
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 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 the toasted buns and sprinkle with the herbed potato chip dust. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with more tips and writing in September 2020. Originally published August 2014. This post contains affiliate links.
10 Comments on “Lobster Roll Recipe”
love the crunch on top. I want to sprinkle the herby chip crumbs on everything!
Just a quick note to let you know that I am making your lobster rolls this weekend when our friends stop by.
I like to take my Lemons and squeeze the juices into a dish, then add the rinse to the boiling water along with a little Old Bay and salt, that way I have the juice for my roll later.
This looks incredible!
Aw this makes me miss summers in Maine! I love the idea of potato chip dust…on everything! I just crumbled some potato chips in a dessert yesterday, but now I want more!
Oh how I wish I could get good lobster here! Yum!
Herbed Potato Chip Dust – what a fantastic idea! I’m a bit envious I didn’t think of that 🙂
I don’t eat seafood, but your lobster pics are beautiful. Despite my seafood dislike, though, I think all your pictures look extremely appetising!
Brilliant! Cannot wait to try it. We had lobster rolls a few weeks ago for the same reason…it was $5.99 a lb. The lobster rolls were delicious, but I think the potato chip dust will make our next batch incredible!
Wow – what a great idea. Loving the potato chip dust. Bet that would be good on so many other things! I’m a former New Englander too, so I know how serious we are about our lobsta’ rolls!
Wow! That REALLY looks delicious!!! You give me a reason to buy a lobster. I think the idea of a seasoned potato crunch is creative! Thanks for sharing.