Lobster Rolls

One thing I know my husband looks forward to every summer is my lobster rolls! I like to make them for him every year for his birthday. I grill lobster tails basted with a lemony garlic butter to give the rolls a slightly smokey flavor and mix up a creamy herb infused mayo to mix into the lobster meat. Sound good? Trust me they are!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



In a saucepan melt the butter add the minced garlic and lemon juice and salt and pepper to taste remove from heat and set aside.

Preheat grill to medium high heat. With sharp scissors cut the top of the lobster tail shell down the center lengthwise avoiding the meat. Place lobster tails on grill upside down away from direct heat and cook about 8 minutes. Flip tails over and baste generously with basting butter making sure to work the butter into the cut in the shell. Grill an additional 5-7 minutes basting every few minutes until meat is opaque.  Remove from grill and cover with aluminum foil while you make the mayo.

Slice open rolls and remove excess bread from inside. Butter the rolls and grill 1-2 minutes until slightly toasted remove and set aside.

In a mixing bowl add the shallot, dill, celery, old bay seasoning, mayonnaise and lemon juice and mix well. Pull lobster meat away from shell and chop into bite sized pieces. Add to the mayo mixture and toss until well incorporated.

To serve spoon the lobster mixture into the rolls and top with diced avocado. Serve with marinated vegetables or a side salad.

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Recipe Type

  • Seafood

Course Type

  • Entree

Skill Level

  • Beginner