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Few things say summer quite like a lobster roll. This New England-style version keeps things classic: sweet chunks of lobster lightly dressed with mayonnaise, celery, lemon, and chives, then tucked into buttery toasted split-top buns. It’s simple, fresh, and all about letting the lobster shine.

If you’ve never made lobster rolls at home, you’ll be surprised by how easy they are. You can cook the lobster yourself (I walk you through it step-by-step using lobster tails) or use good-quality cooked lobster meat from the seafood counter to save time. Either way, they’re perfect for everything from casual summer lunches to easy entertaining.

What You’ll Need To Make Lobster Rolls

To make lobster rolls, you’ll need lobster meat, mayonnaise, celery, lemon zest, Dijon mustard, fresh chives, salt, pepper, split-top hot dog buns, unsalted butter, and Boston lettuce leaves.

For the lobster, you have a few options. You can cook whole lobsters or lobster tails (fresh or frozen both work well). If using frozen tails, thaw them completely in the refrigerator overnight before cooking. You can also use cooked lobster meat—look for a mix of claw, knuckle, and tail meat, often labeled “picked lobster meat.” Claw and knuckle meat are especially prized for their sweet flavor and tender texture.

Step-By-Step Instructions

Step 1: Boil and shock the lobster. Bring a very large pot of generously salted water (I use 1 tablespoon kosher salt for every 2 quarts water) to a boil, drop in the lobster tails, and cook for 5 to 7 minutes until the shells are bright red and the meat is just opaque. Using tongs, immediately transfer the tails into a prepared ice bath for 5 minutes to halt the cooking process.

Step 2: Remove and chunk the meat. Use kitchen shears to cut lengthwise through the soft underside of each cooled shell, gently pull the shells apart to extract the meat, pat it dry with paper towels, and chop it into generous bite-size chunks.

Pro Tip: Cutting the shell and removing the meat will take a touch of elbow grease. To help, start cutting the soft underside from the fin end rather than the body end. The shell is thinner and more tender there, making it much easier to glide your kitchen shears straight through without slipping.

Step 3: Mix the lobster salad. In a large bowl, whisk together the mayonnaise, celery, lemon zest, mustard, chives, salt, and pepper until uniform, then add the prepared lobster meat and gently fold everything together to combine.

Step 4: Toast the buns and assemble. Place a 12-inch nonstick skillet over medium-low heat, spread softened butter onto the flat outer sides of your split-top buns, and toast each side for about 2 minutes until crisp and golden brown before lining each bun with a leaf of Boston lettuce and spooning in the chilled lobster salad.

Pro Tip: Look for split-top buns (often labeled as New England style or top-sliced) in two main areas in your supermarket: the commercial bread aisle with standard hot dog buns, or the in-store bakery, where higher-end brioche or brioche-style split-top rolls are frequently stocked.

This article was originally published on OnceUponaChef.com. Follow on Instagram