Photo of Hook & Ladder lobster roll  by Chef Eric Greenspan by WW

Hook & Ladder lobster roll by Chef Eric Greenspan

SmartPoints® value per serving
Total Time
20 min
18 min
2 min
Rich-tasting fat-free Greek yogurt and a host of fresh herbs combine with lobster for a lighter take on a classic New England sandwich. This lobster roll features parsley, tarragon, chives, and capers and packs a flavorful punch. Lobster can get tough if overcooked, but there are a few tips that can help. Steaming lobster rather than boiling reduces the chances of overcooking, but it does take longer. It also produces a more tender lobster. If the antenna of the lobster pops off, that’s a sign that it’s done. A cooked lobster will often yield meat totaling about 20% of the total shell-on weight, so keep that in mind when purchasing lobster.


Cooked lobster

12 oz, chopped

Plain fat free Greek yogurt

2 Tbsp

Uncooked celery

2 rib(s), small, thinly sliced

Fresh parsley

1 tsp, chopped

Fresh tarragon

1 tsp, chopped


1 tsp, fresh, chopped


1 tsp, chopped

Bread and butter pickles

1 tsp, chopped

Celery salt

1 pinch(es)

Chili powder

1 pinch(es)

Light wheat hot dog bun(s)

4 item(s)

Cooking spray

4 spray(s)


  1. Preheat oven to 350°F.
  2. Mix lobster, yogurt, celery, herbs, capers, pickles, and spices together.
  3. Lightly coat buns with cooking spray. Toast buns, open-face, in oven until lightly browned (or toast on a grill). Fill each bun with 3 oz lobster salad.
  4. Serving size: 1 lobster roll