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Lobster Rolls

Photo: Oxmoor House
Total time 11 mins
Yield Serves 2 (serving size: 1 sandwich)
The key to a perfect lobster roll is to do as little as possible to the lobster meat itself. Have your grocer or fishmonger steam the lobsters for you—most will do it free of charge.


  • 1/4 cup finely chopped celery
  • 1 1/2 tablespoons canola mayonnaise
  • 5 ounces cooked lobster meat, cut into bite-sized pieces (about 1 [1 1/4-pound] Maine lobster)
  • 1 tablespoon unsalted butter, softened
  • 2 top-split hot dog buns
  • 2 lemon wedges

Nutrition Information

  • calories 275
  • fat 11.2 g
  • satfat 4 g
  • monofat 3.8 g
  • polyfat 2 g
  • protein 18.9 g
  • carbohydrate 23.3 g
  • fiber 1.4 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 559 mg
  • calcium 137 mg

How to Make It

  1. Place first 3 ingredients in a bowl. Mix gently to combine.

  2. Spread butter evenly on outsides of buns (the part that won't be filled with lobster meat). Place buns in a skillet and toast each side until golden, about 3 minutes.

  3. Spoon lobster salad evenly into buns. Serve immediately with lemon wedges.

  4. Lighten Up Don't skip the butter or mayo In some lobster roll preparations, the outside of the toasted bun is buttered (to give the sandwich an extra layer of flavor) and heaps of mayonnaise are added to the dressing (to keep it creamy). These techniques make a delicious sandwich but also drive up the calories. This version uses butter on the rolls and mayonnaise in the dressing, but in reduced amounts, which saves around 1,000 calories.

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