Nova Scotia Lobster Roll
Make a simple Nova Scotia lobster roll with fresh cooked lobster, light dressing, celery, and a golden butter-toasted bun.
Servings: 2 servings
Calories: 509kcal
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Skillet
Ingredients
- 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
Serving: 1serving | Calories: 509kcal | Carbohydrates: 22g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 972mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg