Lobster Roll Calories

A lobster roll usually contains cooked lobster meat in a split-top bun. The filling may be dressed with mayonnaise, lemon, and seasonings, or simply coated in melted butter; some versions add celery or chives.

A Maine lobster roll is typically chilled and tossed with mayonnaise, while a Connecticut lobster roll is served warm with melted butter. Both are commonly tucked into a butter-toasted, split-top bun.

A lobster roll can be served either hot or cold. Cold lobster with mayonnaise is common in Maine-style versions, while warm lobster with butter is typical of Connecticut-style rolls; the menu usually identifies the preparation.

To make a lobster roll, chop cooked lobster meat and gently mix it with a little mayonnaise, lemon, and optional celery for a chilled version. Fill a butter-toasted soft bun; for a warm version, toss the meat with melted butter instead.

Claw and knuckle meat are especially popular in a lobster roll because they are tender and easy to bite, while tail meat gives larger, firmer pieces. Many cooks combine the cuts for a mix of textures.

Lobster rolls are often expensive because lobster meat costs more than common sandwich fillings and takes work to remove from the shell. The amount of meat in the serving, local supply, and restaurant pricing also affect the cost.

Lobster rolls are commonly served with fries or potato chips, coleslaw, and a lemon wedge. A simple green salad or pickles make lighter accompaniments without overwhelming the lobster's delicate flavor.

Lobster roll leftovers can be refrigerated in a covered container at 40°F (4°C) or below for up to 3–4 days. Discard the sandwich if it sat at room temperature for more than 2 hours; the bun may become soggy sooner.

Freezing a complete lobster roll is not recommended: mayonnaise can separate as it thaws, and the bun can turn soggy. If you need to freeze lobster, freeze the cooked meat on its own in an airtight package and assemble the sandwich later.