Cape Cod Lobster Rolls Recipe

In our neck of the woods, there’s only one thing more popular than Fourth of July fireworks: classic New England seafood. Cape code lobster rolls taste a little better when it’s had time to sit patiently in a cooler while being driven from a coastal fishing town to a city near you. Scratch that — maybe the only thing that tastes better is a beer-battered fish fry or molten chocolate molten cake. Lobster rolls are possibly among the most popular seafood dishes originating in New England (Yankee Seafood, anyone?). They’re definitely one of my favorite summer foods.

The lobster roll is easily one of the most famous sandwiches in the country, but you might not know how to make one at home. Luckily, we’ve compiled a lobster roll recipe for you, so you can impress your friends and family this summer.

Lobster rolls are served on paper plates, with a plastic cup of melted butter on the side. But times have changed, and lobster rolls now come served on real plates, with real forks and knives and glasses of natural wine. The butter is in a bowl, and the wine is in a glass.

Lobster rolls have initially been a way of using up lobster that couldn’t be sold. A lobster roll consists entirely of lobster meat, with nothing in it but mayonnaise and celery salt, with maybe a tiny squirt of lemon or lime juice. You eat the rolling plain, like a sandwich.

Cape Cod lobster rolls are one of the most popular seafood dishes in Maine and no wonder. They are simple to make yet elegant and sophisticated, and the taste is out of this world. The lobster meat is tender, sweet, and succulent, and the sauce is tangy but not overly so. They are perfect served on toasted buns or as an appetizer or appetizer.


2 tablespoons unsalted butter

1/2 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup celery leaves

1 teaspoon dry sherry

2 tablespoons light cream

1 tablespoon mayonnaise

1 1/2 pounds cooked lobster meat

1 sleeve sourdough hamburger buns

1/4 cup chopped fresh chives

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley


Put the butter in a large skillet, add the onion, and add some salt. Cook, often stirring, until the onion is translucent, about 2 minutes. Add the celery leaves, sherry, light cream, and mayonnaise, and stir to combine. You should boil the mixture, reduce the heat, and leave to simmer for a few minutes, frequently stirring until slightly thickened. Remove the sauce from the heat.

Combine the lobster meat (with tails removed), chives, dill, and parsley in a large mixing bowl. Add the sauce to the lobster meat, and stir gently to combine.

Preheat the oven to 350°F oven until the lobster meat is heated through.


The lobster roll is a must-have summer meal for New Englanders since it’s made with fresh lobster. Lobster rolls are regional specialties, and Cape Cod, Massachusetts, is home to some of the best. 

Lobster rolls are traditionally served cold, but they can also be served at room temperature. Lobster rolls are deliciously eaten in the summer, but they also make for a perfect winter meal.

The best way to eat a lobster roll is as quickly, if not hungrily, as possible. Using a knife and fork is a poor way to eat a lobster roll because the soft, chewy lobster meat will spill out. With your hands, you can hold the roll firmly, and you won’t waste any meat.