Where have these homemade lobster rolls been my whole life?! I’ve wasted so much time not making lobster rolls at home. I cut these into mini lobster rolls for my shark pool party but this recipe makes about 4-5 large lobster rolls.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Is this a Maine Lobster Roll or Connecticut Lobster Roll?

This is a Maine Lobster roll, aka a cold lobster roll. I love a make-ahead recipe and was able to make the lobster salad a few hours before my party and let it hang it out in the fridge. Then all I had to do was toast my brioche buns!

Do you have to cook lobster?

Nope! Feel free if you are comfortable doing so but I bought this incredible frozen lobster meat (Seamazz North Atlantic Lobster Meat) and the quality is fantastic. My friends literally thought I must have had live lobsters in the kitchen!

Lobster Rolls 

16 oz lobster meat
1/4 cup celery stalks, diced
Italian parsley
3 Tbsp mayonnaise 
1 Tbsp lemon juice
1 tsp lemon zest
Salt, freshly ground pepper
1/2 tsp fresh dill
Brioche buns
2 Tbsp butter
Lemon zest for garnish

1. Thaw lobster overnight in the fridge. Strain in a colander, squeezing access water. 
2. Combine lobster, celery, and Italian parsley in a medium bowl.
3. Whisk together mayo, lemon juice, lemon zest, salt, and pepper, and fresh dill. Stir together with lobster. Refrigerate for two hours.
4. When ready to serve, melt butter in a skillet and toast the sides of split-top brioche buns. Remove from heat, fill with lobster salad, and garnish with fresh lemon zest. Serve immediately.

Happy rolling,

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