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Most often served as a lunch item in restaurants and food trucks, a good lobster roll is easily recreated at home…if you know what goes in one! This traditional PEI lobster roll recipe is simple, full of fresh lobster, and a true gourmet sandwich recipe!
Here on the East Coast of Canada, a fresh lobster roll is the epitome of local comfort food. Besides potatoes, PEI especially is known for it’s fresh lobster and you can’t come to the Island and not try a delicious lobster roll! Packed with chunks of fresh lobster, a bit of finely chopped celery, a little mayonnaise to bind it, and drizzled with fresh lemon juice, a good lobster roll is served on a simple bun or roll with a big helping of local fries.
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What Makes A Good Lobster Roll Recipe?
The best lobster rolls always utilize the freshest of ingredients. Locally caught and boiled lobster, freshly baked rolls, and preferably, a good from scratch mayonnaise. Well start with the lobster!
In order to make an award winning lobster roll, you need good lobster let’s face it. No one wants to eat a lobster roll filled with shredded barely recognizable meat that could have been frozen for who knows how long.
You need to go buy a few lobster, boil them up and use the fresh meat. Preferably as chunky as possible. Nice big hunks of succulent lobster are what this sandwich is all about!
Choice of Bun
The bun is equally as important as the fresh lobster. You need something that will contain and hold the lobster as you eat it, yet isn’t overwhelming or to dry. Hot dog buns are a good size, and if you can buy some freshly baked ones from a local bakery even better!
I like mine slightly grilled or toasted before topping it with the lobster mix, but that’s just my preference.
Store bought vs homemade mayo. The struggle is a personal choice. Making mayo at home is so easy a child can do it, especially if you make it in a blender. This one minute blender mayo recipe is super easy, and preservative free! That said, if you only have a jar of Hellmans on hand..it will do.
It’s important not to use to much mayo to bind the lobster meat. You want just enough to hold the lobster, but not so much as to drown it in dressing.
This is where things get interesting. Many chefs and restaurants will put their own spin on a lobster roll. I’ve seen onion, celery, chillies , pickled veg, fiddle heads, herbs, and various other toppings added to lobster rolls.
Traditionally though, a little bit of finely chopped celery is all that’s added to the lobster mayo mix.
Classic PEI Lobster Roll Recipe
To make your own PEI Lobster Rolls at home you’ll need:
- 2 lb freshly boiled and shelled lobster. (Find out how to cook lobster here)
- 2 tbsp mayonnaise
- 1/4 lemon juiced
- 1/2 stalk celery very finely chopped
- 6 hot dog style buns.
First of boil your fresh lobsters and then take all the meat out of the tail shell, claws, and knuckles. You can buy tail, knuckle, and claw meat out of the shell, but it is usually frozen, and can be somewhat chewy.
Wash the celery, and chop it up into small little pieces. I do a small dice, but some people prefer it even smaller so you don’t get as much of a crunch when you bite into a piece. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better it is the star of the show after all!
Mix the chopped lobster meat with the mayo, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.
Get your lobster roll buns ready, and if you like lightly toast the inside of it. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or other herb, and chow down! The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed!
Have you ever had a lobster roll?? Comment & let me know what you thought of this recipe below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest
East Coast Lobster Rolls
- 2 lb freshly boiled lobster
- 2 Tbsp mayonnaise
- 1/4 whole lemon juiced
- 1/2 stalk celery finely chopped
- 6 whole hot dog style buns
- First boil your fresh lobsters and then take all the meat out of the tail shell, claws, and knuckles.
- Wash the celery, and chop it up into small little pieces.
- Roughly chop up the lobster meat into bite sized pieces, the chunkier the better
- Mix the chopped lobster meat with the mayo, finely chopped celery, lemon juice, salt and pepper in a bowl and mix thoroughly.
- Taste the lobster filling and adjust the seasoning as needed.
- Top the rolls/bun with a heaping portion of lobster filling. Garnish the lobster roll with some freshly chopped chives or other herb.