Clarissa Dickinson

Maine Lobster Rolls

Clarissa Dickinson
Maine Lobster Rolls

Being from Maine, Lobster rolls are one of the first things people ask about when they meet me. TBH I didn’t grow up with these as a staple in my everyday diet. We never really made them at home or ordered them out. I got a couple from Reds growing up since it was a block away from my doctors office, but that line was hell to wait in because of the tourists so it wasn’t a frequent trip. I do however quite enjoy a good lobster roll and they are honestly wicked easy to make. Mine take 5 ingredients and a brioche bun (because I’m extra like that). Now to be fair, it’s easier and MUCH cheaper in NYC to buy a lobster roll (Lukes has great ones), since Lobster is obscenely expensive. But, since I am lucky enough to have a mother that dissects lobsters for a living I was able to bring home a dozen lobster tails and two dozen claws! So, meal prepping lobster rolls seemed like the natural thing to do.

Lobsters before being cooked

Lobsters before being cooked

After being cooked

After being cooked


Makes: 4 lobster rolls Total time: 2 hours

Keep in mind with my recipe that this includes cooking and picking the lobsters by hand. You can also purchase lobster that is already prepared like that in which case this takes about 10 minutes. I find it’s better and more satisfactory when you do it from start to finish, although picking lobster is a big tedious I’ll admit.


  • Meat from 5 lobsters

  • 1 tablespoon of melted butter

  • 2 tablespoons light mayonnaise

  • 1 1/2 teaspoons lemon juice

  • Pinch of salt and pepper

  • 1 tablespoons of diced celery (optional)

Step 1: Bring 2 cups of water to a boil in a large pot, then add in the lobster claws and tails (if you are looking them alive, here’s a video that shows how). Place the lid on the pot and let them steam for 15-20 minutes, until the shells have become that nice red color you see in all of the photos.

Step 2: Remove claws and tails from water and let sit until shells are room temperature so you don’t burn yourself. Pick the lobster (this video shows how to pick lobster if you don’t know). Essentially crack open the shells and remove the meat (photos are also below).

Step 3: Once all of the meat has been removed, set aside. In a small mixing bowl, whisk together the butter, mayonnaise, lemon juice, salt, pepper and diced celery if using.

Step 4: Add the lobster meat to the bowl and mix until coated evenly.

Step 5: If you like your buns toasted, toast them either in a toaster oven, or put butter on each side of the bun and grill in a pan over low heat as if you were making a grilled cheese.

Step 6: Take your freshly toasted buns and fill each with lobster so they are overflowing.

Step 7: Take a pic for your instagram and then enjoy :)