Mini New England Lobster Rolls with Lemon Mayo

Why You’ll Love This Recipe

• Classic New England flavor with bright lemon, delicate mayo, a whisper of celery, and fresh chives.
• Mini size makes them perfect for parties, picnics, or a fun weeknight dinner.
• Butter-toasted split buns deliver that iconic crisp-outside, soft-inside bite.
• Quick and approachable: start with cooked lobster meat and you are eating in under an hour.

Grocery List

• Produce: 1 lemon, 1 small celery rib, 1 small bunch chives
• Dairy: Unsalted butter (4 tbsp)
• Pantry: Mayonnaise, Dijon mustard (optional), kosher salt, black pepper, 12 mini New England–style split-top buns

Full Ingredients

Lemon-Mayo Lobster Salad

• 1 lb cooked lobster meat (claw and knuckle preferred), cut into 1/2-inch pieces
• 1/3 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tsp Dijon mustard (optional but recommended)
• 2 tbsp finely chopped celery (a whisper—keep it subtle)
• 2 tbsp finely snipped fresh chives, plus more for garnish
• 1/4 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper

Butter-Toasted Buns

• 12 mini New England–style split-top buns
• 4 tbsp unsalted butter, softened
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Prep the lobster and chill your tools

Pat the cooked lobster meat dry with paper towels to remove any excess moisture, then cut into 1/2-inch pieces for a mix of chunky and tender bites. For the best texture, place a medium mixing bowl in the refrigerator for 5 minutes so your salad stays extra cold.

Step 2: Make the lemon-mayo dressing

In the chilled bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon (if using), kosher salt, and black pepper until smooth and lightly glossy. The dressing should be tangy but balanced; adjust salt or lemon to taste.

Step 3: Fold in lobster, celery, and chives

Add the lobster, finely chopped celery, and chives to the bowl. Using a flexible spatula, gently fold until the lobster is evenly coated, taking care not to break up the meat. Cover and refrigerate for at least 20 minutes to chill and let the flavors marry.

Step 4: Butter the buns

Spread the softened butter on the exterior flat sides of each split-top bun. If you like an extra-buttery finish, swipe a thin layer inside the slit as well. This buttering step is key to a crisp, golden crust without drying the interior.

Step 5: Toast to golden perfection

Heat a large skillet or griddle over medium heat (about 350°F). Place buns on their flat, buttered sides and toast 1–2 minutes per side, until deep golden with lightly crisp edges. Work in batches if needed so the buns brown evenly.

Step 6: Fill and garnish

Mound the chilled lobster salad into the warm buns, dividing evenly among the 12 minis. Sprinkle with a little extra snipped chive for color and freshness.

Step 7: Serve right away

Serve immediately with lemon wedges on the side for squeezing. The contrast of cool, lemony lobster against hot, buttery buns is the classic New England bite.

Pro Tips

• Dry your lobster: Excess moisture can thin the dressing. A quick pat-dry keeps the salad creamy, not watery.
• Chill for flavor: Even 20 minutes in the fridge makes the lemon and chives bloom and the mayo cling more nicely.
• Toast last minute: Butter-toast the buns just before filling so they stay crisp on the outside and pillowy inside.
• Cut size matters: 1/2-inch chunks give a satisfying bite while still nestling neatly into mini rolls.
• Balance the lemon: If your lemon is very tart, add an extra pinch of salt to round the flavor without more mayo.

Variations

• Connecticut-Style (Warm Butter): Skip mayo and dressing. Gently warm lobster with 3 tbsp melted butter and a squeeze of lemon; season with salt, pepper, and chives. Fill toasted buns and serve immediately.
• Sriracha-Lime Kick: Replace lemon juice with 2 tsp lime juice and add 1–2 tsp sriracha to the mayo for a gentle heat.
• Herb Garden: Swap half the chives for 1 tbsp finely chopped dill or tarragon for a more aromatic profile.

Storage & Make-Ahead

The lobster salad can be made up to 24 hours ahead; store covered and chilled. Stir and recheck seasoning before serving. Toast buns just before assembling for best texture. Assembled mini rolls are best eaten immediately but can sit, loosely covered, at cool room temperature for up to 30 minutes.

Nutrition (per serving)

Approximate for 1 mini roll: 235 calories; 12 g fat; 18 g carbohydrates; 12 g protein; 430 mg sodium. Values will vary based on brand of buns and mayonnaise.