Lobster Roll Recipe

Q: How do I prepare the lobster meat for the rolls?

After thawing your lobster meat in the refrigerator for 8-12 hours, you can heat it by tossing it in a warm pan with butter on the stove. It is pre-cooked, so heating it up is all it takes if you'd like to eat it warm. Otherwise, you can add the thawed lobster meat to the dressing for a chilled lobster roll.

Q: Can I substitute dried tarragon for fresh tarragon?

Fresh tarragon is preferred for its vibrant flavor. However, if you need to use dried tarragon, use it sparingly as it is more potent. We recommend starting with a third of the recipe amount.

Q: What can I serve alongside these lobster rolls?

This lobster roll recipe is super versatile, and can pair well with almost any side dish you'd like to serve. We recommend serving them alongside a crisp coleslaw, potato chips, or a fresh green salad.

Looking for a 5-star Lobster Roll Recipe? When it comes to spring food staples, nothing compares to the sweet combination of tender chunks of lobster meat doused in mayonnaise atop a lightly-toasted bun.

...Are we making you drool yet?

Luckily, this classic rendition from 167 Raw’s chef Gordon Langston makes it easy for you to get your fix at home. With just the right fusion of lemon zest and tarragon flavor, we’re willing to bet: you won’t find a recipe as close to the real thing without heading up North.

Add a touch of sophistication to your backyard BBQ this summer (or any time you are feeling up to getting creative) and try these decadent rolls at home:

Lobster Roll Recipe Ingredients

For the lobster meat:

Pre-cooked, prepared Lobster Meat

For the lobster dressing:

1 cup Dukes Mayonnaise
1 fl. oz Tarragon White Wine Vinegar
1 Garlic clove, grated on a microplane
1 Lemon, zest and juice of
t.t. Kosher Salt (to taste)
Lemon juice (as needed to adjust dressing to the desired consistency)
36 Tarragon leaves, cut in thirds; crosswise

For the garnish:

2 Celery ribs, diced small
20 Celery heart leaves
12 Tarragon leaves

Lobster Roll Recipe Directions

For the dressing:

Add the dressing ingredients in a medium-sized mixing bowl, reserving any excess lemon juice to adjust later on. Taste and add salt or lemon juice to achieve the desired flavor.

For the toasted bun:

Add a generous sprinkling of salt to the split-top buns and toast in clarified butter. Add another sprinkle of salt as the butter heats to ensure maximum flavor.

For the grand finale:

Place 16oz (1lb) of cooked lobster in a large mixing bowl.
Season with four pinches of kosher salt and add 1/2 cup of lobster dressing.
Toss in diced celery. Mix to coat. Taste.
Discover your desired consistency by gently adding more dressing for a thicker coating or a teaspoon of lemon juice (at a time) to thin the dressing’s consistency.
Add a small pinch of salt after each adjustment.
Add an equal portion of dressed lobster salad to each of the toasted, split-top buns.
Garnish each sandwich with 5 each celery heart leaves and 3 Tarragon leaves, and enjoy!