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New England Lobster Roll


December 19, 2012

Recipe: New England Lobster Roll

When one returns to the seaside town of their youth the question is not, “Will you have lobster?”, but “How much lobster will you have?”

Cooked Lobsters in Bowl

Beauties thanks to Brother Ben.

Yesterday morning I arrived in Boston and was promptly scooped up by my Mama and brought back to my magical childhood home where life is simpler and just feels right. A delicious breakfast was followed by an even more delicious nap, and the afternoon brought calls from my Big Brother Ben that he would be arriving with lobsters for dinner. For those of you that don’t recall, this is the guy that threw a lobster bake for 150, so when Ben says he’s bringing lobster, you’re wise to pay attention.

Crane Beach, Ipswich, MA

Stella Dog Running on Crane Beach this morning.

Crane Beach, Ipswich, MA

My fabulous Mama.

This time of year the lobsters are either very hard shell or very soft shell, and I’d highly recommend choosing the former. While getting the meat out is no small feat, you are rewarded with some of the most sweet and succulent flavors of the season.

There are few things better than a classic New England Lobster Roll. Totally simple and utterly delicious, they are best served by not overcomplicating matters. Find the cheapest hot dog buns you can (Ben describes these as really just being edible napkins), mix mayo with the lobster meat, generously butter the outsides of the hotdog bun and fry them until they’re golden brown, stuff the buns with a piece of lettuce and lobster meat, and top with just a touch of coarse salt. If you’re feeling really decadent dip the lobster roll in melted butter for each bite and drift off into a sea of bliss.

New England Lobster Roll
Makes 8 lobster rolls
Pair with a bottle of Prosecco.

Utter deliciousness: New England Lobster Roll

Utter deliciousness: New England Lobster Roll

  • 6, 1 1/4 – 1 1/2 lb hard-shell lobsters, boiled for 4-5 minutes, put into an ice bath, and meat removed
  • 1/4 cup – 1/2 cup mayo or to taste (you want the lobster to be coated but not drowning in mayo)
  • 8 hot dog buns (cheapest, white bread variety you can find)
  • 8 leaves romaine
  • 1 stick melted butter
  1. Mix the lobster with the mayo until well combined.
  2. Butter the two outsides of the hot dog buns and in a fry pan over medium heat cook until crispy and golden brown.

    Frying the buns.

    Frying the buns.

  3. Put one piece romaine in each bun and generously add lobster meat.
  4. Serve with melted butter if desired.


Delicious served with a Rye Porter...or Prosecco if you ask me!

Delicious served with a Rye Porter…or Prosecco if you ask me!



  1. mary says:

    Well, THESE look fabulous. I’d totally eat these. And love the photo of the happy off-leash beach dog. Also the happy off-leach beach mama.

    • Shut Up & Cook says:

      They were fabulous! So fabulous we had them for lunch again today. And yes…Ipswich is a grand place for all sorts of off-leash fun. Dogs and people alike!

  2. Enjoy your holidays – it sounds like you off to a perfect start!!! 🙂

  3. Yum! I think it’s hilarious (and delicious-sounding) that you actually dip the mayo-covered lobster sandwich in melted butter.

    Lobster rolls are the way I first eased myself into eating lobster as a kid. I was too intimidated and grossed out by the entire shelled-being on my plate, but it’s so very tasty in sandwich form– that was my original gateway drug to all other forms of lobster.

    • Shut Up & Cook says:

      Haha…I know. It’s a little nuts to dip it in butter, but my brother suggested it, and I have to say it was damn good! If this was a gateway drug to lobster in other forms, might I ask what some of your new favorite varities are?

  4. Ann says:

    Oh my GOSH. This looks like pure heaven. I hope you enjoyed every bit — I’m living vicariously through these photos! 😉

    • Shut Up & Cook says:

      Ann, now that you’re on the East Coast I highly recommend a trip to the seaside town of Ipswich. Especially in the summer, there are few better places to disapear for a few days.

  5. Rachel says:

    I love many things about this post. You reference Ipswich. I know all these photos were taken at Turkey Shore (I miss it!). And I got a glimpse at my one true love, Crane’s Beach. Wish we could be eating lobster rolls together! Also – who is Stella?! Whoever she is, she looks like Midnight! Love you.

    • Shut Up & Cook says:

      I love many things about you! Stella is a neighborhood dog that my mom watches a few days a week. Only in Ipwich is there bonafide dog sharing, bien sur. Isn’t that picture wild? She looks SO much like Midnight. Your guest room is waiting Rachel…are you coming????

  6. albertocook says:

    I love this

  7. Karista says:

    Oh how I love Lobster Rolls!! When we lived in Boston we traveled all over New England. I think I ate my weight in lobster and lobster rolls. Possibly one of my absolute favorite things to eat. Ever. 🙂 Wishing you a most delicious and super fabulous holiday Erina! Hugs!

    • Shut Up & Cook says:

      Karista – Any favorite spots you remember? I’m always on the hunt for the best of the best, but typically find it at the most unassuming clam shacks.

      By the way, Viet Wah in Columbia City has live lobsters fairly affordably. Not like here…but not too bad if you’re craving lobster for Christmas!

  8. Hannah says:

    You are at Crane Beach – I am SO envious! Sigh…this all sounds blissful. Love your photos and lobster rolls and it sounds like your Christmas celebration is off to a marvelous start. Hugs to you!

    • Shut Up & Cook says:

      Crane Beach is one of a kind, that’s for sure. Growing up here I don’t think I fully appreciated it, but now I really get it whenever I come home. I suppose the question really should have been how much lobster will I eat and how many times will I visit the beach?!

  9. Maman says:

    Here’s to Off-leash/On-lobster/After-hours Fun!

    Some say to add diced celery to the lobster salad and we
    resist the temptation mightily, but if a healthy urge insists, lobster salad is very tasty on cucumber rounds.

    Thanks, Erina, for the pure and simple yumminess.

  10. so yummy…
    but i had a trauma about maine lobster…
    this cost me about 200 USD for a portion a arrabiata linguine in Hilton Hotel…

  11. blaine says:

    Important tip. Always remove the rubber bands from the claws before cooking the lobsters, this is to prevent the taste of rubber. You can’t have any rubber in the same pot as you cook them in. A lobster cooked without the rubber bands will always taste better. Tried, tested and true.

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