It’s Easy to Make Your Own Maine Lobster Roll

There is nothing that says sunshine and sea as the taste of a specially prepared, fresh lobster roll on a toasted New England bun. Waterfront clam and lobster shacks have been serving up lobster rolls all summer. Now, you can make your own anywhere and anytime of year.

Cape Cod, Ipswich, Massachusetts and the Maine seacoast are world famous for the lobster roll made with freshly caught lobster.  The lobster meat, cooked to sweet perfection, is served overflowing a top loading bun.  Add a side of chips, a cold beer and a sunny table, and you’re there.  The recipe may vary a bit from town to town but it always begins with freshly caught lobster.

A lobster roll from the Clam Box, Ipswich, MA

This longing for the opening of lobster-shack season was made all the more interesting when recently it was learned that Chuck Hughes, owner of  the Garde-Manger Restaurant in Montreal,  was named Food TV  Iron Chef of America, in part because of his preparation of a good old Maine lobster roll.   That’s right.  The judges went crazy for his lobster roll!

For those of you who share our passion for the lobster roll but can’t go to Maine or Cape Cod, we decided to share Chef Hughes winning lobster roll recipe.  We have only few hints to add. 

The lobster must be fresh and healthy, so only order from a reputable lobster online dealer.  Ask for a couple of females so that you can collect the lobster roe to make lobster butter.  Boil the lobster in a large pot of salted water and take care not to over cook.  Overcooking will make the meat tough.  When opening the cooked lobster, cut the meat into large chunks.  And finally, make sure to pick a quality, top-loading bun.

Remember, it’s all about the lobster!

Here is Chef Hughes recipe, adapted from his cookbook Garde-Manger:

Lobster Roll
Serves 4

For an added Iron Chef twist, feel free to add a smidgen of chopped dill.

4 lobsters, weighing about 1 1/2 pounds (675 grams) each

2 tablespoons (30 mL) best-quality mayonnaise

2 scallions, cleaned and finely chopped

Salt and freshly ground pepper

4 hotdog buns

Lobster butter (recipe follows)

In a large pot of boiling salted water, cook the lobsters for 6 minutes, and then plunge them into a bowl of ice water to stop the cooking process.

Shell the lobsters and cut the flesh into large pieces. Combine the lobster with the mayonnaise and green onions. Season the mix to taste with salt and pepper. Cover and chill until ready to serve.

When serving: Butter the buns with the lobster butter, and toast them in a fry pan until golden. Divide the lobster mix among the four buns and serve immediately.

Lobster Butter
Makes 1 pound (450 grams)

Lobster butter keeps refrigerated for one month, or can be frozen for up to three.

1 pound (450 grams) unsalted butter, softened

Roe from one female lobster

In a large fry pan, melt the butter and whisk in the (roe) eggs. The butter will be red. Pour into a container and keep refrigerated until ready to use. 


© Wayne Howe 2016



Maine Lobster Roll Recipe Simply the Best

It’s hard to improve upon the traditional Boston and Maine lobster roll recipe. The lobster roll  that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Massachusetts coast line.  Sometimes simple is just simply the best and there is just no reason to change anything.  Nothing is better than the pure, sweet taste of lobster.

As the old adage says, “if it ain’t broke, don’t fix it.”

But there are a couple of tricks if you want authenticity.  You must use fresh, live Maine lobster.  And if you want an overflowing lobster roll you can eat with a fork, plan on one 1 ¼ pound lobster per roll.  And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.

Boston lobster roll on New England style top loading bun

For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market.  Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water.  Add two tablespoons of sea salt and bring water to roiling boil.  Place the lobster head first into the kettle and steam about 10 to 12 minutes.

Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife.  Remove any cartilage or veins from the tail.


  • Chop the meat from two 1 ¼ pound lobster into small chunks
  • Two tablespoons of mayonnaise (one per lobster)
  • 4 lemon wedges (served on the side)
  • 1 medium stalk of celery, finely diced
  • Fresh ground pepper
  • Potato chips and pickle for serving


  • Mix the lobster meat and mayonnaise in a large bowl.  Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
  • Grind in two or three grinds of pepper.  You don’t need much
  • Add in the celery and mix again
  • Cover and chill for at least an hour
  • After the mixture has chilled, pre-heat the grill or an iron skillet
  • Spread softened butter on both sides of each roll
  • Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
  • Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
  • Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne


© Wayne Howe 2015







Fenway Park Celebrates 100 Years as We Search for the Perfect Fenway Park Lobster Roll

Fenway Park celebrates its 100th Anniversary today, making it among the oldest major league baseball stadiums in the country.  What better way to join in the celebration than  to go in search of the “world famous Fenway Park Lobster Roll.”

Fenway Park 100th Year Anniversary
Fenway Park Celebrates 100th Year Anniversary

No longer a peanuts, popcorn and Cracker Jack menu,  the Fenway Park  food offerings in recent years have gone from hot dogs and beer to Sushi and Vodka drinks. Boston Mayor Thomas Menino while at Fenway recently dined on on a plate of shrimp, lobster, oysters, sushi, chicken and fruit.

Watch Out Hot Dogs

Fast catching up in popularity to the famous Fenway Frank, is the handmade Fenway Lobster Roll,  Fenway chefs said. Made with fresh Maine Lobster, the lobster is cooked just prior to the start of each home game.

“The Fenway hotdog is still king,” Abell told a reporter.  “but the lobster rolls are catching up. Every game we sell thousands of them.”

According to Fenway Park Senior Executive Chef Ron Abell, they will sell about 1,000 pounds of lobster during a typical game. That’s a lot of cooked lobster meat for use in creating the lobster rolls.

world famous fenway park lobster roll
Fenway Park Lobster Roll from the Concourse. Courtesy GreatestLobsteRoll.Com

“The Fenway hot dog is still king,” Abell told a reporter.  “but the lobster rolls are catching up. Every game we sell thousands of them.”

People love them.

“This was a shocker, but it was one of the best lobster rolls that I’ve had …  Every bite included a large chunk of lobster,”  according to a GreatestLobsteroll.Com review.

A visitor can spend $19 for a Fenway Lobster Roll in the expensive seats, or $13 on the concourse.  Or you can follow the World Famous Fenway Lobster Roll recipe and make yours at home.

Fenway Lobster Roll Secrets for Next 100 Years

While the recipe seems simple, there are some critical ingredients required to be able to reproduce the Fenway Lobster Roll at home.

Abell starts with one fresh, hard shell, two-pound Maine lobster.  A female lobster is preferred. He cautions that all ingredients should be added sparingly so as not to overpower the delicate flavor of the lobster and the toasted bun. Here are the directions and ingredients to makes two lobster rolls.


  • Two pound hard shell Maine lobster
  • 2 tablespoons local farm market chives
  • 1 teaspoon fresh chopped Tarragon
  • 1 stalk chopped Celery
  • Mayonnaise
  • Sea Salt
  • Two tablespoons fresh Vermont butter
  • New England style hot dog buns with cut sides and open top


  • Add the live lobster to a kettle of roiling salted water and boil for 12 minutes.  When cooked, remove the lobster and pierce the claws and tail shell with a large chef’s knife to allow water to drain.
  • Pull the tail from the body. With the fingers on the underside of the tail shell, crack the shell, split it apart and remove the meat.  Slice the back of the tail meat and remove the intestinal vein  from the tail and discard. Remove any Roe (eggs) and set aside.  Dunk the tail in cool water to wash.
  • Next, crack the claws and knuckles with the chef’s knife. Remove the meat.
  • Chop the lobster meat into chunks and place in a mixing bowl.
  • Chop the local farm market chives and add to bowl
  • Chop tarragon and add to bowl
  • Add mayonnaise to taste
  • Chop celery and add to bowl
  • Add a touch of sea salt
  • Heat griddle and melt two tablespoons fresh Vermont butter
  • Toast until golden brown the  New England rolls on sides and bottom
  • Fill rolls to overflowing with lobster mixture
  • Serve immediately with a garnish of coleslaw on the side
  • As an option, Roe may be added to softened butter and spread on roll.


© Wayne Howe 2012