Lobster Rolls

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Lobster Rolls

Lobster Rolls

The recipe for this New England favorite comes to us from Coastal Living magazine. These yummy Lobster Rolls are prepared with a creamy blend of mayonnaise, fresh lemon juice, curry and a variety of fresh herbs - all served atop toasted brioche rolls. Serves 8.

Cook lobster in the 8 qt. stockpot.


  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon curry powder
  • 2 tablespoons fresh lemon juice
  • 3/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 1/2 pounds cooked lobster meat, cut into bite-size pieces (about 4 [1 1/2-pound] lobsters)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 (6-inch) brioche rolls, ciabatta rolls, or French baguette pieces
  • 2 to 3 tablespoons butter, softened
  • 1/8 teaspoon cayenne pepper
  • Garnishes: fresh celery leaves, parsley leaves, tarragon leaves, and dill sprigs


Preheat broiler. Combine first 5 ingredients in a large bowl. Stir in celery, onion, and lobster meat. Season with salt and black pepper to taste.

Cut wedges out of center of bread. Spread with butter, and broil 1 minute or until toasted.

Divide lobster mixture among rolls; sprinkle with cayenne pepper. Garnish, if desired.
Created For
Main Ingredient
Fish & Seafood
Cooking Time
Under 30 min.
Serving Size
6 - 8