East Coast Classic: The Lobster Roll

There are few dishes that capture the easy luxury of summer quite like a lobster roll.

It’s the crown jewel of East Coast warm-weather fare—plump, sweet lobster meat tucked into a buttery bun, served simply and savored slowly. Whether you’re perched seaside in Maine or grilling in your backyard, a lobster roll turns any summer moment into something a little more special.

And when it comes to lobster rolls, Sur La Table’s Old-Fashioned Maine Lobster Roll recipe is as classic as they come. Think warm, buttered lobster, a perfectly toasted split-top bun and just the right kiss of lemon and chive. It’s nostalgic, unfussy and—thanks to a few expert techniques—worthy of any summer gathering.

In this article, discover what makes a truly great lobster roll, how to prep and serve it like a pro, and the tools and seasonal pairings that bring it all together.

Make waves this summer. From buttery lobster rolls to fresh-off-the-grill fish, we’ve got the recipes—and the tools—to make your seafood spread sing.

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A Brief History of the Lobster Roll

Like many beloved regional dishes, the exact origin of the lobster roll is up for debate—but most roads point east. Some say it began in a roadside shack in Maine; others claim its birthplace was a seafood counter in Connecticut in the early 20th century. What’s certain is this: once lobster rolls hit the summer scene, they never left.

Over the years, two iconic versions emerged. The Connecticut-style lobster roll is often served warm and dressed in butter, while the chilled, mayo-based version—richer and more salad-like—is also popular. It has its loyal fans, but the Maine-style lobster roll is the one that truly lets the lobster shine.

A proper Maine roll starts with ultra-fresh lobster meat, ideally claw and knuckle for maximum sweetness and tenderness. It’s gently warmed in melted butter, tucked into a split-top bun, and served with little else—no overpowering spices, no creamy sauces, just buttery simplicity.

Sur La Table’s Old-Fashioned Maine Lobster Roll recipe proudly leans into this classic preparation. It embraces everything that makes the Maine version iconic—clean flavors, warm butter and the crisp contrast of a golden, griddled bun—with just a subtle lift from lemon and chives to bring brightness to each bite.

The Secret to the Best Lobster Roll at Home

Recreating a restaurant-worthy but easy lobster roll at home might seem like a tall order—but with the right ingredients, tools and techniques, it’s surprisingly simple. Here’s how to get it right, every single time.

Start with the Right Lobster Meat

Quality is everything when it comes to lobster rolls. Look for fresh, cooked lobster meat—preferably claw and knuckle, which are naturally sweet and tender. Tail meat is firmer and can also be used, but the rich texture of claw and knuckle gives the roll that classic East Coast bite.

You can cook whole lobsters at home or buy pre-cooked, shelled meat to save time. Either way, gentle handling is key—you want big, generous chunks, not shredded pieces.

Pro tip: Use seafood shears to cut through shells cleanly, and a seafood pick to coax out every last bit of meat with ease.

Warm Butter Over Mayo—Always

While some versions go the chilled, mayo-dressed route, the classic Maine Lobster Roll sticks with tradition: warm lobster, bathed in butter. This technique not only enhances the lobster’s natural sweetness but also delivers the warm, luxurious flavor that defines the Maine-style roll.

To do it right, melt unsalted butter slowly in a pan, then add the lobster just before serving to gently warm it through—never boil or overheat. For an extra touch, a little lemon zest or a pinch of sea salt can brighten things without overpowering.

Pro Tip: Use a fish spatula to fold the meat into the butter without breaking it apart.

The Bun Matters More Than You Think

Not all buns are created equal. A true lobster roll calls for a New England–style split-top bun—soft and squishy, with flat sides that crisp up beautifully on the griddle. These buns aren’t just a vessel—they’re part of the flavor and texture story.

Brush both sides with melted butter and toast them in a cast iron grill pan or nonstick skillet until golden and lightly crisp. The contrast between warm, buttery lobster and a crunchy, toasted bun is what sets the great rolls apart from the good ones.

Pro tip: Can’t find split-top buns? Trim a brioche or potato bun to create flat edges and toast as directed.

What to Buy: Your Lobster Roll Starter Kit

We’ve touched on a few of the tools that make prepping and serving lobster rolls easier—but if you’re ready to stock your kitchen for the full experience, consider this your shopping list:

• Seafood tools: Crackers, picks and shears make lobster prep cleaner, faster and more enjoyable—so you get perfect chunks without the mess.
• Griddle or cast iron pan: For that golden, buttery crust on your buns—an essential step for texture and flavor.
• Prep bowls and tongs: Ideal for gently mixing warm lobster with melted butter and assembling rolls with care (and without breaking the meat apart).
• Outdoor serveware: Platters, baskets and sturdy napkins make it easy to serve lobster rolls picnic-style or at your next backyard dinner.
• Citrus tools: A microplane or handheld squeezer adds brightness—whether it’s a touch of zest in the butter or a squeeze of lemon just before serving.

What to Serve with Lobster Rolls

Lobster rolls are the centerpiece, but the right pairings can turn them into a full summer spread. These fresh, flavorful sides complement the buttery richness of the roll without stealing the show:

• Grilled Corn with Chipotle Butter & Cilantro: Smoky, buttery and finished with fresh herbs, this grilled corn brings just the right amount of heat to contrast the lobster’s sweetness.
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• Creamy Buttermilk Coleslaw: A chilled, tangy slaw is a lobster roll’s best friend. This version uses buttermilk for a light, crisp finish—perfect on the side or tucked right into your roll.
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• Sautéed Corn with Smoky Lime Butter: Prefer your corn off the cob? This quick sautéed option is zesty, smoky and easy to serve family-style alongside your rolls.
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• Peach Mint Lemonade: Juicy peaches, cooling mint and fresh citrus come together for a refreshing summer drink. Serve it over ice—or spike it for a grown-up twist.
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If you want to round things out even more, a bowl of kettle chips, a tray of grilled shrimp or a crisp glass of rosé all make great additions as lobster roll sides.

Ready to Roll?

Lobster rolls strike that perfect summer balance: a little indulgent, refreshingly simple and always crowd-pleasing. Once you’ve got the technique down—quality lobster, warm butter, golden toasted buns—it’s the kind of meal you’ll want to come back to all season long.

With the right tools, a few fresh sides and a sunny day, you’ve got everything you need to serve up something memorable.

Make waves this summer. From buttery lobster rolls to fresh-off-the-grill fish, we’ve got the recipes—and the tools—to make your seafood spread sing.

Shop Seafood & Grilling Essentials