This is the Best and Easy Cold Lobster roll recipe that you could make at home. It is served cold just like the Atlantic Ocean that it comes from. It has all the same elements of an east coast maritime lobster roll that you would find from any popular restaurants.

I have tried many different types of Lobster rolls across the Maritimes of Canada’s east coast from numerous restaurants. And have come up with my favorite variation of the Nova Scotia Lobster roll that can be made at home that is comparable to many 4+ restaurants. Not to mention, much cheaper too.

This Lobster roll is served on a nicely garlic butter brushed toasted bun with some fresh lettuce and is stuffed with a mixture of fresh lobster, celery, dill, chives and a fresh mayo.

This unforgettable sandwich is best eaten the day of and can be served with chips, fries or a side potato salad.

Honestly, many even four + star restaurants do not compare to this homemade! 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.

Also, to ensure the best cold lobster roll you will want to use a whole lobster or 1 pound of lobster meat per roll. I used 2 large lobster tails to make these particular rolls to give you an idea of size. You always want more lobster meat than other ingredients to the roll. The dill, chives and celery only is to enhance it.

Lobster Roll Ingredients

The traditional bun for a lobster roll is a England-style bread roll that’s split and toasted on one or both sides. If you can’t find England-style buns, you can use a good quality soft, buttery bun that’s sliced and buttered on one or both sides. 

• 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.
• Vegetables: You’ll need lettuce leaves, dill, green onions, and celery. 
• Mayonnaise: I like Hellman’s but you can also use miracle whip
• Lemon: Lemon juice is added to the mayo mixture and gives the best flavor to this recipe.
• Seasonings: Old bay seasoning and pepper

DO I HAVE TO USE A BRICHOE OR HOTDOG BUN FOR A LOBSTER ROLL?

No, matter of fact you can use even a crusty bun if desired. Traditionally the lobster roll was served on a soft bun that was buttered at toasted on one or two sides. But today, many places serve rolls on crusty buns. Such as the revered Tomavino’s in Halifax, Nova Scotia! This place currently hold’s the reward for the best lobster roll in all of CANADA. And there roll is served on a smaller crusty bun! So I say to each there own, when enjoying your lobster roll.

This fresh homemade Nova Scotia Lobster Roll is made just like most rolls that you would find on the island. However, dare I say is better than most I have tried!

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 LOBSTER ROLL

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

• A whole lobster or large tail is needed, ideally 1 pd of lobster is best per roll
• Once the lobster has been cooked, simply remove the meat from the tail and claws if using a whole lobster and chop into small, medium size chunks
• Toss into a stainless steel bowl, along with chopped chives, green onions, dill and your seasonings.
• Add mayo and toss to coat
• Place the mixture in the fridge for 30 minutes to chill
• You can now, choose to butter and toast your bun or use a crusty bun
• Then place a piece of lettuce in the bun
• Add in your lobster mixture
• Serve with warm butter and enjoy!

WHEN IS LOBSTER ROLL SEASON

Lobster roll season in Canada is in the summer through the fall. It is not a long season, and so the fishermen and woman have to make use of there times. Most caught Canadian lobsters are shipped across seas, and a lot are sent to China.

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? 🙂

HOW LONG TO COOK A LOBSTER TAIL

The time required to cook a lobster tail depends on the size of the 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

HOW TO MAKE COLD LOBSTER ROLL RECIPE

• Start by slicing one side of both your brioche buns off, then butter one side or both if desired and toast over medium heat in a pan till lightly crispy and browned.
• Next, prepare your lobster. You can either boil it, steam it fry it with the shell cut up and the meat pulled out (butterflied) for a few minutes till cooked.
• Then, once cooked. Remove the meat from the tail and claws if using a whole lobster. or just from the tails if using that meat.
• Place aside and make the lobster roll filling.
• In a medium sized stainless steel bowl, add in your diced celery, dill and chives. Along with your mayo and diced lobster meat.
• Season with lemon juice, old bay and salt and pepper to taste.
• Toss to coat and store in the fridge to chill for 30 minutes.
• Place one piece of lettuce into each roll and then fill with the cold lobster roll filling.
• Squeeze a little more lemon juice overtop and serve with warm butter
• Enjoy!

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