Lobster Rolls

By Food & Wine
Updated December 20, 2016
© QUENTIN BACON
Go beyond the classic lobster roll with these inspiring recipes, from curry lobster rolls to a mini brioche version.
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Curry Lobster Rolls

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A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise; a few baked kaffir lime leaves on top add crunch.

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Lobster Salad Sandwiches on Brioche

© Andrew Thomas Lee
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Chef Anne Quatrano makes this delicious twist on a lobster roll with a handful of ingredients. Between the two major styles of lobster rolls--served warm with butter or cold mixed with mayonnaise--she advocates for the creamy mayo version. She also butters the rolls generously before toasting.

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Lobster Sliders

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These lush, miniature takes on classic New England lobster rolls are a staple of this sleek South End lounge and restaurant, one of the few places in Boston that serves great food late at night.

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Deluxe Lobster and Potato Chip Rolls

PHOTO © JOHN KERNICK
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"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He and co-chef Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.

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Mini Brioche Lobster Rolls

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These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.

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Maine Lobster Roll

© QUENTIN BACON
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In Maine you're likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise.

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