This Best Hot Nova Scotia Lobster Roll recipe is served in a toasted bun with a warm lemon garlic butter dill sauce. It has all the same elements of an east coast maritime lobster roll that you would find from any popular restaurants but can be served for a fraction of the cost.

Would you also like to try a Cold Lobster Roll? You can find that recipe right here on my blog!

I have tried many different types of Lobster rolls across the Maritimes of eastern Canada. And some places even with 4 + start ratings do not compare to how delicious this homemade hot lobster roll.

Traditional Lobster rolls are served cold, and with lettuce and mayo. Those are very good too but if your looking for a hot lobster roll you will want to omit those ingredients and just season it lightly with a lemon butter garlic dill sauce.

When making a Lobster roll, I highly recommend first finding the right type of bun that suits you. Whether that is a brioche bun or hot dog bun or even a crusty roll. There is no right bun here it simply depends on your personal taste.

I used a 1 pound lobster tail to make this roll, you can also use that or a whole lobster with the claws as well if desired.

HOW LONG TO COOK A LOBSTER TAIL

• Boil: anywhere from 5–12 minutes 
• Sauté: a butterflied tail 3-5 minutes
• Steaming: Steam lobster tails for 8 minutes 
• Baking: Bake at 400°F for 12–15 minutes till bright red

BEST ROLLS FOR LOBSTER ROLLS

First off you want to choose the bun your going to be using, such as a brioche bun, hot dog bun or crust roll.

HOW TO BUTTERFLY A LOBSTER TAIL

The simplest way is flip the tail over and with your hands crack each edge along the inside of the shell as seen in THE PIC below. Then take two fingers and push down behind the meat in order to separate the meat from the shell and pull up and out over top of the shell.

HOW MAKE HOT LOBSTER ROLL

• You can use a whole lobster or large tail is needed, ideally 1 pd of lobster is best per roll.
• Butterfly the lobster to cook (see how to butterfly a lobster tail above)
• Bring a frying pan to a high heat and add in olive oil and 1 tbsp butter, melt the butter Place the lobster tail or lobster meat side down and sauté in the olive oil and butter.
• Anywhere from 4-10 minutes depending on the lobster size.
• Remove the lobster and set aside.
• Now remove the meat from the lobster and set aside.
• You can now, choose to butter and toast your bun or use a crusty bun.
• Add a bit more butter to the pan and lightly grill your bun on one side or both.
• Make the lemon butter dill sauce: Add some more butter, fresh chopped dill and lemon juiceAdd your lobster pieces along with minced garlic sauté till fragrant all together.
• Add back to the pan your lobster piece.
• Serve hot on a bun of your choosing and drizzle more fresh lemon juice and more butter if desired, enjoy!

WHO INVENTED LOBSTER ROLL

No one knows for certain, but word has it’s origins in Mildford, Connecticut. Then from there the recipe for the famous lobster roll had reached East Coast Canada where the McLobster was invented at the McDonald’s in Antigonish, Nova Scotia in 1993.

I cannot image what that tasted like! If anyone tried it then, I would love to know? 🙂

WHAT TO SERVE WITH LOBSTER ROLLS

• Side Salad
• French Fries or Chips
• Vegetables of your liking

HOT LOBSTER ROLL INGREDIANTS

• Lobster: You’ll need at least a 1 pound lobster per roll.
• Buttered bun: I used a butter and lightly toasted brioche bun but you can use that or a kaiser roll if preferred.
• Herbs: Dill
• Lemon: Squeeze into the butter sauce and or fresh lemon juice over top the roll to serve
• Seasonings: Old bay seasoning and pepper

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