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Lobster roll
Put the lobsters in the freezer for 20 to 30 minutes to make them sluggish. Bring a large pot of water to a hard boil with most of the salt. Plunge the lobsters in head first, cover, and cook 10 to 11 minutes from when the water returns to the boil, until the shells are bright red and an antenna pulls out easily. Move them to a bowl of iced water for five minutes.
Watch: Leave the bands on the claws until the lobsters are cooked.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Lobster roll take?
1 hr 25 min all in — 30 min prep, 15 min cook, 40 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 rolls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Eggs, Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Tongs, Chef's knife, Cutting board, Mixing bowl, Frying pan.
How much salt do I put in?
The recipe lists Salt at 2 tbsp (most of it for the cooking water).
What can I use instead?
Live lobsters → 450 g cooked lobster meat, fresh or frozen. Thaw frozen meat overnight in the fridge and drain it very well, or the dressing turns watery. Split-top buns → Brioche hot dog buns. Richer and sweeter. Trim the sides flat and toast them the same way.
What should I watch for?
Leave the bands on the claws until the lobsters are cooked.
Any tips from this recipe?
Connecticut style: warm the picked meat gently in 60 g melted butter without letting it sizzle, and pile it into the toasted buns with a squeeze of lemon. No mayonnaise, no celery. Split-top buns are a New England bakery item, reportedly first made for Howard Johnson's clam rolls. Elsewhere, slice a thin strip off each side of soft hot dog buns or brioche rolls so they toast flat. Keep the shells and bodies for a stock. They make the base of a good chowder the next day.
Can I prepare this ahead?
Keep the shells and bodies for a stock. They make the base of a good chowder the next day.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.