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Traditional New England Lobster Roll inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Traditional New England Lobster Roll

Main Course
This iconic New England sandwich features sweet, tender chunks of lobster meat dressed lightly with mayonnaise and lemon juice, accented with crisp celery and fresh herbs. Served in a buttery toasted split-top roll, this preparation allows the natural flavor of the lobster to remain the star while adding just enough creaminess and brightness to enhance its natural sweetness.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 4

Ingredients

  • 2 whole Live lobsters (1 1/2 pounds each)
  • 4 whole Split-top hot dog buns (New England style)
  • 3 tbsp Unsalted butter (Softened, divided)
  • 1/4 cup Mayonnaise (High quality)
  • 2 tsp Fresh lemon juice
  • 1 rib Celery (Finely diced)
  • 1 tbsp Chives (Finely chopped)
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper (Freshly ground)
  • 1/8 tsp Old Bay seasoning (Optional)
  • 4 large Boston lettuce leaves (Washed and dried)
  • 2 cups Potato chips (For serving)
  • 4 whole Pickle spears (For serving)

Tools You'll Need

  • Large pot with lid
  • Large bowl for ice bath
  • Lobster crackers and picks
  • Medium mixing bowl
  • Large skillet
  • Kitchen scissors
  • Rubber spatula

Chef's Tip

For the best lobster roll, avoid overworking or over-mixing the lobster meat. Fold the dressing gently into the lobster chunks just until combined to preserve their tender texture and distinctive mouthfeel. Serve immediately after assembling for the ideal warm/cold contrast.

Instructions

  1. Fill a large pot with 2 inches of water. Add 1 tablespoon salt and bring to a rolling boil over high heat.
  2. Add lobsters headfirst to the pot, cover, and cook for 8-10 minutes until bright red. Transfer to a large bowl of ice water to stop cooking.
  3. Once cool enough to handle, crack lobster shells and remove all meat from claws, knuckles, and tails. Clean out any green tomalley or black roe.
  4. Cut lobster meat into 3/4-inch chunks, being careful to remove any shell fragments. Chill until ready to use.
  5. In a medium bowl, combine mayonnaise, lemon juice, celery, chives, salt, pepper, and Old Bay (if using).
  6. Gently fold lobster meat into the mayonnaise mixture until just coated. Refrigerate if not using immediately.
  7. Heat a large skillet over medium heat. Butter the outer sides of each split-top bun with 2 tablespoons of the softened butter.
  8. Place buns butter-side down in the skillet and toast until golden brown, about 2-3 minutes. Remove from heat.
  9. Place a lettuce leaf in each toasted bun, then divide the lobster salad evenly among the rolls.

Plating

Serve each lobster roll on individual plates with a generous portion of potato chips, a pickle spear, and a lemon wedge. For an authentic presentation, place each roll in a small paper boat or wrap the bottom half in parchment paper secured with twine. Garnish with an additional sprinkle of chives or a dash of paprika for color.

Storage & Reheating

Lobster salad can be refrigerated separately for up to 1 day, though it's best enjoyed freshly made. Store in an airtight container, and stir gently before serving. Assembled lobster rolls do not store well as the buns will become soggy. Do not freeze.

About This Recipe

The lobster roll originated in coastal New England in the early 20th century as a way to enjoy the region's abundant lobster. While Connecticut-style lobster rolls feature warm lobster meat with drawn butter, this cold Maine-style version with mayonnaise became a signature dish throughout Boston and New England. This adaptation keeps all the essential elements that made it a favorite at establishments like Durgin-Park while focusing on the quality and preparation of the lobster meat.

How did it turn out?

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