How To Make a Nova Scotia Lobster Roll
There are many ways to make a Nova Scotia lobster roll, but this recipe keeps the focus on the lobster with just enough mayonnaise to coat it lightly, a little celery for crunch, and some salt and pepper. The cold lobster is tucked into a warm butter-toasted bun, which adds richness without dominating the sweet, delicate flavour of the meat.
Updated May 2026 with expanded notes and clearer instructions.
“Thanks for the wonderful recipes and informative details. I love your site! I made your lobster rolls, and wow, they were delicious.” — Teri
I feel like I’m tempting fate by sharing this lobster roll recipe. Lobster rolls sound simple until you realize how strongly people feel about them, and through my research, I learned Nova Scotians are very particular about how they like theirs.
For this version, I use fresh cooked lobster, a small amount of mayonnaise, finely diced celery, salt, and pepper. I leave a whole claw unchopped for the top because I like the way it looks, then cut the rest of the meat into bite-sized pieces so it’s easy to tuck into the bun.
My dad is still raving about these lobster rolls. He says they’re the best he’s ever had, which is a pretty strong endorsement from someone who’s eaten a lot of lobster over the years.
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A Note From Kelly
I grew up in Nova Scotia in a family that cooked seafood often, especially lobster when they could get it fresh. I can still picture us sitting around the newspaper-lined kitchen table, littered with shells, with a huge pot steaming on the stove.
I didn’t discover lobster rolls until I was an adult, and, despite there being a thousand places to order one in Halifax, I like homemade the best.
Ingredients for a Nova Scotia Lobster Roll
Ingredient Notes
- Butter (Salted): I use salted butter for all of my recipes, and it should be softened enough to spread easily on the buns.
- Celery: Dice the celery finely so it adds crunch without taking over the lobster mixture.
- Hot Dog Buns (New England-Style): Look for split-top New England-style hot dog buns with flat sides so they can toast evenly in butter.
- Lobster Meat (Fresh Cooked): Use fresh cooked lobster meat when possible, and keep any claws whole if you want to drape them over the finished rolls.
- Mayonnaise (Full-Fat): Use full-fat mayonnaise, and start with slightly less if you prefer a lighter dressing.
- Pepper (Black): Use freshly cracked black pepper if you have it.
- Salt: I use table salt for all of my recipes.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: Swap the butter for the same amount of mayonnaise on the outside of the buns before toasting.
- Celery: Replace the celery with 1 tablespoon of finely diced cucumber or finely diced fennel.
- Hot Dog Buns (New England-Style): Use 2 regular hot dog buns if you can’t find New England-style buns.
- Mayonnaise (Full-Fat): Use the same amount of 2% or 5% plain Greek yogurt in place of the mayonnaise.
- Pepper (Black): Use white pepper instead of black pepper.
Recipe Variations for a Nova Scotia Lobster Roll
- Basil: 1 tablespoon, fresh and finely sliced, folded into the lobster mixture before filling the buns
- Cayenne: 1 small pinch, stirred into the mayonnaise before adding the lobster
- Chives: 1 tablespoon, fresh and finely chopped, folded through the lobster mixture at the end
- Dill: 1 teaspoon, fresh and finely chopped, stirred into the mayonnaise before combining with the lobster
- Dijon Mustard: ½ teaspoon, whisked into the mayonnaise before adding the lobster
- Hot Sauce: 2 to 3 dashes, stirred into the dressing before the lobster is added
- Lemon Juice: 1 teaspoon, freshly squeezed, added to the lobster mixture before seasoning
- Lemon Zest: ½ teaspoon, finely grated, folded in after the mayonnaise is added
- Old Bay Seasoning: ¼ teaspoon, sprinkled into the mayonnaise before mixing
- Parsley: 1 tablespoon, fresh and finely chopped, added just before filling the buns
- Radish: 1 tablespoon, finely diced, folded into the lobster mixture with the celery
- Shallot: 1 teaspoon, finely minced, stirred into the mayonnaise before adding the lobster
- Smoked Paprika: 1 small pinch, mixed into the mayonnaise before combining
- Tarragon: 1 teaspoon, fresh and finely chopped, folded in just before serving
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make a Nova Scotia Lobster Roll
STEP 1. Add the lobster meat, mayonnaise, celery, salt, and pepper to a bowl.
STEP 2. Stir gently until the lobster is lightly coated, keeping whole claws intact if you like.
STEP 3. Spread the softened butter over both sides of the buns.
STEP 4. Toast the buttered buns in a skillet until both sides are golden.
STEP 5. Use a fork to gently open the toasted buns wider.
STEP 6. Fill the buns with the lobster mixture, then drape the whole claws over the top before serving.
Kelly’s Top Tips
- Start with slightly less mayonnaise if you’re nervous about making the filling too creamy.
- Taste the lobster mixture before adding salt, because lobster and mayonnaise can both vary in saltiness.
- Make sure you use softened butter on the buns so it spreads evenly without tearing the bread.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If using thawed frozen lobster, pat the meat dry with a paper towel if it seems wet before mixing.
- For a less creamy lobster roll, start with 3 tablespoons of mayonnaise, then add the final tablespoon only if the lobster mixture seems dry.
Storage for Lobster Rolls
- Store leftover lobster mixture in an airtight container in the fridge for up to 1 day.
- I don’t recommend storing assembled lobster rolls, because the buns will soften in the fridge. Toast fresh buns and fill them with the chilled lobster mixture just before serving.
- I also don’t recommend freezing lobster rolls, because I’m not sure the mayonnaise dressing and buns would thaw well.
Recipes Related To Lobster Rolls
Printable Recipe Card
Nova Scotia Lobster Roll
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Skillet
Ingredients US cups or click for Metric grams
- 8 ounces fresh cooked lobster meat (or thawed from frozen)
- ¼ cup full-fat mayonnaise (plus more if needed)
- 1 tablespoon celery (finely diced)
- Salt & pepper (to taste)
- 2 New England-style hotdog buns
- 2 tablespoons salted butter (softened)
Instructions
- Cut or gently break the lobster meat into bite-sized pieces, leaving any claws intact.
- Place the lobster in a bowl with the mayonnaise, celery, a pinch of salt, and freshly cracked black pepper. Stir gently to combine, then taste and adjust the salt and pepper to suit your taste. If using whole claws, turn them over gently to coat them lightly in mayonnaise.
- Heat a skillet over medium-low heat.
- Butter both sides of each bun with 1 tablespoon of softened butter. Place the buns in the preheated skillet, then flip and toast them until both sides are golden.
- Place the toasted buns on a plate, then use the tines of a fork to gently open the insides wider. Divide the lobster mixture evenly between the buns, then drape the claws over the top. Serve immediately with plain potato chips and lemon wedges, if desired.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- If using thawed frozen lobster, pat the meat dry with a paper towel if it seems wet before mixing.
- For a less creamy lobster roll, start with 3 tablespoons of mayonnaise, then add the final tablespoon only if the lobster mixture seems dry.
Storage
- Store leftover lobster mixture in an airtight container in the fridge for up to 1 day.
- I don’t recommend storing assembled lobster rolls, because the buns will soften in the fridge. Toast fresh buns and fill them with the chilled lobster mixture just before serving.
- I also don’t recommend freezing lobster rolls, because I’m not sure the mayonnaise dressing and buns would thaw well.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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