Lobster Rolls

Ingredients:

Lobster tails 4-5

2 tbsp kewpie mayo

2 tbsp chives

2 tbsp chopped parsley

½ cup celery

½ lemon zested and juiced

Salt + pepper to taste

Brioche buns

2 tbsp butter

How to Make Buttery, Fresh Lobster Rolls at Home 

Want a taste of the seaside without leaving your kitchen? These lobster rolls are fresh, creamy, and perfectly buttery, all wrapped in a toasted brioche bun. Whether you're using pre-cooked lobster or boiling it fresh, this recipe comes together fast and feels like summer by the ocean in every bite.

Start by prepping your lobster tails, you’ll need about 4 to 5 tails. If they’re uncooked, boil them in salted water for about 5–7 minutes until opaque and tender. If they’re pre-cooked, gently melt 2 tablespoons of butter, turn off the heat, and toss the lobster meat in the warm butter to reheat and add flavor.

Chop the lobster meat into bite-sized chunks. In a bowl, mix it with 2 tablespoons of Kewpie mayo (or regular mayo if needed), 2 tablespoons chopped chives, 2 tablespoons chopped parsley, ½ cup finely chopped celery, the zest and juice of half a lemon, plus salt and pepper to taste. This mix should be creamy but still let the lobster shine.

Next, split your brioche buns from the top (like traditional New England rolls), and toast them in a skillet with 2 tablespoons of butter until golden and crispy on the outside.

Spoon the lobster filling generously into the toasted buns and serve immediately.

These lobster rolls are rich, herby, and balanced with lemony brightness, a perfect treat for warm weather, dinner parties, or a weekend splurge.

Bonus Side: Crispy Homemade Potato Chips to Pair with Your Lobster Rolls

Ingredients: 3-4 Potatoes, cooking oil, salt to taste

What goes better with buttery lobster rolls than a pile of golden, salty potato chips? These homemade chips are crispy, simple, and make the perfect side without overpowering the star of the show.

Start with 3 to 4 potatoes, Yukon Gold or Russet work best for crispiness. Wash and thinly slice them (use a mandoline slicer or you can use a wavy potato cutter for wavy chips). The thinner the slice, the crispier the chip. Watch out! If you slice the potato too thick, it will turn out more like a crispy fry rather than a chip.

Soak the slices in ice cold water for at least 15 minutes to remove excess starch. Then drain and pat them completely dry with a clean towel or paper towels.

Heat oil in a deep pan to 350°F (175°C). Fry the slices in small batches, flipping occasionally, until they’re golden and crispy, about 2–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

While still hot, sprinkle the chips with salt to taste. You can keep it classic or add a little garlic powder, paprika, or lemon zest to complement the lobster rolls.

Serve them fresh alongside your toasted lobster rolls for a satisfying, crunchy contrast that rounds out the perfect summer meal.