Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The taste of Maine in your own household no matter where you are. This makes for a simple dinner; serve it with a delicious macaroni & cheese casserole and crisp fruit salad.

Ingredients Nutrition


  1. -Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
  2. -Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.


Most Helpful

These are wonderful! Very similar to the way I've always made them. I never used Dijon mustard in mine, but I will from now on. And I missed the New England rule that declares that lobster rolls should only be lobster and mayo (according to previous reviewers Chef#822958 and Chef#655236). I was first introduced to lobster rolls in an old issue of Saveur magazine by famous French chef Jacques Pepin and his recipe includes tarragon also.

Recipe Chaser January 28, 2010

Not a New England Lobster Roll. Should only be lobster and mayo. In Rhode Island they serve it hot with melted butter. In MA and ME it's served cold in a top split hot dog bun (some toast it, some don't). Tarragon - I don't think so.

Tintern July 15, 2008

The mustard is pushing it a bit but the tarragon is over the wall. The beauty of a lobster roll is in it's simplisity. Mayo should be Hellmans and try adding celery salt. Leave the hot sauce for a table condiment. Finally a lobster roll is not complete without New England rolls!

Chef Poppie July 15, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a