Lobster Roll

I ate my first Lobster Roll in Key West, FL and it was quite a memorable experience. The crispy butter soaked bun made every bite phenomenal. I've been meaning to try cooking one at home and I got the chance with a recent seafood sale. The local grocery store had lobster tails on sale for $5 so I grabbed a couple and gave it a shot.


I started by heating a pot of water with 3TB Salt, 1TB Black Peppercorns, and 2 Bay Leaves. While I was waiting for the water to boil, I prepared the sauce. 


  • 1TB Finely Chopped Celery
  • 1/2 TB Finely Chopped White Onion
  • 1/4 TB Finely Chopped Parsley (Reserve a bit for garnish)
  • 1/2 TB Lemon Juice
  • 2TB Mayonnaise
  • Pinch of Sea Salt and Fresh Cracked Pepper to taste

Preparing the Lobster

Once the water got up to a boil I dropped the two lobster tails in and set a timer for 7 minutes. After 7 minutes I removed the tails and dropped them in an ice bath. After they were chilled, I cracked the tails open, removed the lobster, and pulled it apart into bite size pieces. I then transferred the lobster to a bowl, added enough of the sauce to coat the lobster, and placed it in the fridge while I prepared the sub roll.  

Finishing the Lobster Roll

To maximize the buttery crispiness, I cut off the sides on the sub roll and cut a slit in the top. I melted 1Tb of butter, brushed down each side, and toasted the roll in a hot pan. Once the roll was warm and golden brown, I spread the bun, poured the remaining melted butter inside, filled the roll with my lobster mixture, and garnished with a sprinkle of finely chopped parsley and a lemon wedge.