Photo of Lobster rolls by WW

Lobster rolls

Total Time
18 min
10 min
8 min
Lobster rolls are a cherished part of the culinary culture on the East coast with many different iterations and interpretations. Our version is based on the classic rendition: A simple buttery herb mixture tossed with cooked lobster piled into a hot dog bun. It’s wonderfully simple and wonderfully delicious.


Unsalted butter

3½ tbsp(s), divided

Reduced calorie hot dog bun

4 roll(s), split open

Uncooked lobster meat

1 pound(s), about 2 or 3 tails (fresh or frozen and thawed)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Fresh lemon juice

2 tsp(s)


2 tbsp(s), for garnish, chopped


½ medium, cut into 4 wedges


  1. Melt 1½ tablespoons butter; brush on insides of split hot dog buns and set aside.
  2. Slice lobster into bite-size pieces. Heat large skillet over medium-low heat; add remaining 2 tablespoons butter, salt, and pepper. Melt butter; add lobster and cook until pink, about 4 minutes. Add lemon juice, then transfer lobster and any liquid in pan to bowl.
  3. Wipe skillet clean; set over medium heat. Toast hot dog buns, buttered-side down, until golden. Lay each toasted bun open on plate and fill with lobster and any sauce. Sprinkle with chives and serve rolls with lemon wedges.
  4. Serving size: 1 lobster roll


To remove the meat from a raw lobster tail, turn the tail upside down and make a slit with a sharp knife in the underside of the shell from top to bottom. Hold the shell with both hands and crack the shell backward so you can pull the lobster meat out of the shell in one neat piece.