Lobster Rolls

It’s Almost time for Super Bowl Sunday. I wanted to mix things up from our regular cheese dip and hot wing snacks for party inspiration this year, so I am focusing in on the teams and sharing a delicious idea that represents both of their cities. First up, these foolproof, and fabulously authentic Lobster Rolls for all of the Patriot fans out there. You’ll feel as if you’ve been transported to New England! Stay tuned, because I have some savory BBQ Sliders for all those Rams fans coming tomorrow.

Huckleberry Collective
Huckleberry Collective

Yield: 6-8 Small Lobster Rolls

Lobster Rolls


Lobster Rolls
  • 1-1.5 lb. Lobster Meat (fresh and fully cooked)
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Minced Shallot 
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Butter (for sautéing)
  • 1/2 Cup of Olive Oil Mayonnaise 
  • 2 Teaspoons of Lemon Juice 
  • 2 Tablespoons of Butter (for bun toasting)
  • 8 Top Sliced Buns
  • Scallions for Topping


Lobster Rolls
  1. Place Lobster Meat in a medium bowl and pat dry with a paper towel. Sprinkle with Kosher Salt, toss and set aside in refrigerator. 
  2. Preheat Oven to 375 degrees and begin prepping Rolls for toasting. 
  3. Melt two tablespoons of Butter in the microwave. Place Rolls on a sheet pan and open them slightly, so as to brush interior and exterior with melted Butter. Bake in a 375 degree oven for 6 minutes (or longer according to how toasty you prefer them).
  4. While Rolls toast, you will begin sautéing you Butter, Shallot, and Garlic. 
  5. Once softened, remove from heat and pour into a large mixing bowl. Add in, Mayonnaise, Lemon Juice, Old Bay Seasoning, and mix well. 
  6. Remove Rolls from oven and lightly coat the interior sides of each Roll with just a little of the Mayonnaise mixture (you will toss Lobster in what remains).
  7. Next, remove Lobster from Refrigerator and pour into bowl with remaining Mayonnaise Mixture. Toss Lobster until it is fully coated. Stuff each Lobster Roll, and top with Scallions. Enjoy!
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