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Lobster Roll

Melissa Clark makes delicious lobster rolls
Nathan Congleton / TODAY


  • 2 (1¼ pounds each) lobsters, preferably from Maine
  • 1 large egg yolk, room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cold water
  • 3/4 cup olive oil (or use a neutral oil such as safflower or grapeseed)
  • 2 teaspoons chopped dill, more for garnish
  • 1 pinch kosher salt
  • 2 tablespoons butter, melted
  • 4 hot dog buns
  • Chef notes

    Cookbook author Melissa Clark fills her lobster rolls with mounds of the delicious sweet meat. Feel free to substitute with crabmeat or shrimp.




    Fill a large pot with 1 inch water. Place steamer inside the pot, bring water to a simmer. Place lobsters on steamer, cover pot with a tight-fitting lid, and steam for 12 to 18 minutes, or until bright red and cooked through. Remove from pot, let cool, then remove meat from shell and chop into large chunks (you should have 3 cups of meat).


    Meanwhile, make the mayonnaise. In a blender, blend together the egg yolk, lemon juice, mustard, lemon zest, salt, and water until frothy. With the blender on a medium setting, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop. Chill until ready to use.


    Heat the broiler with a rack about 8 inches from heat source. In a medium bowl, combine cooled lobster meat, 1/3 to 1/2 cup of the mayonnaise (to taste) and the dill. Brush insides of hot dog buns with melted butter, then broil until just toasted around the edges, about 20 seconds. Fill buns with lobster meat, top with additional dill, and serve immediately.