Total Time
Prep 30 mins
Cook 0 mins

As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them can I say no to that offer? :)

Ingredients Nutrition


  1. Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate for at least 1 hour.
  2. Gently open each roll; lightly toast. Fill each with the lobster mixture. Serve each with potato chips and a pickle spear.
  3. PREPARING THE LOBSTER MEAT: 1.Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout. 2.Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece. 3.Slice tail meat in half lengthwise, then cut across to dice. Refrigerate until ready to use.


Most Helpful

I just made these for our lunch after church. They are fantastic! I made the recipe as directed with no alterations. This sandwich will become a regular on our summertime menus or any time we are craving some New England cuisine. One word...YUMMO!

DON M. July 29, 2012

I'm so glad I tried this recipe! I usually rely on heavily reviewed recipes before trying, but wow, this was exceptional. Even my super picky husband loved it and said he would rather have this than regular whole lobsters! I used home made artisan bread grilled in butter. Thanks so much for posting! Oh and I didn't have time to chill it for an hour but the lobster was chilled, left over from the night before. Next time I will chill it, can't imagine this being any better, but who knows. Don't skip this one!

Deb & James September 07, 2015

Brighter flavor than the classic "just mayo and lobster" roll

camohn June 26, 2014

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