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Close-up of delicious lobster rolls piled high on toasted buns with a creamy drizzle and fresh chives.

Classic Lobster Roll with Zesty Spicy Mayo

Indulge in a luxurious lobster roll featuring succulent, tender lobster meat tossed in a bright, zesty dressing, all nestled in a buttery, toasted bun and elevated with a creamy, spicy sriracha mayo.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Appetizer, Lunch, Main Course
Cuisine: American, Seafood
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster Salad
  • 1.5 lbs Cooked Lobster Meat chilled, roughly chopped into bite-sized pieces (from 2-3 lobsters)
  • 1/4 cup Mayonnaise good quality
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Celery finely diced
  • 1 tbsp Fresh Chives finely chopped
  • 1/4 tsp Old Bay Seasoning
  • 1/8 tsp Black Pepper freshly ground
  • pinch Salt to taste
For the Spicy Mayo
  • 1/2 cup Mayonnaise good quality
  • 1 tbsp Sriracha Sauce adjust to taste for desired heat level
  • 1 tsp Lime Juice freshly squeezed
  • 1/2 tsp Honey or maple syrup, optional for balancing flavors
For Assembly & Garnish
  • 4 Split-Top Hot Dog Buns or brioche buns, preferred for lobster rolls
  • 2 tbsp Unsalted Butter melted
  • 2 tbsp Fresh Parsley chopped, for garnish (optional)
  • 4 Lemon Wedges for serving (optional)

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Small saucepan or microwave-safe bowl
  • Large Skillet or Griddle
  • Pastry brush or spoon

Method
 

Prepare the Spicy Mayo
  1. In a small bowl, combine 1/2 cup mayonnaise, sriracha sauce, fresh lime juice, and honey (if using). Whisk until thoroughly combined and smooth.
  2. Taste and adjust sriracha or lime juice as desired for your preferred level of heat and tang. Cover and refrigerate until ready to use.
Prepare the Lobster Salad
  1. In a large mixing bowl, gently combine the chopped cooked lobster meat, 1/4 cup mayonnaise, fresh lemon juice, diced celery, chopped chives, Old Bay seasoning, salt, and black pepper.
  2. Mix gently to coat the lobster without breaking it up too much. Taste and adjust seasoning if needed. Cover and refrigerate for at least 15 minutes to allow the flavors to meld. This can be made up to 2 hours in advance for deeper flavor.
Toast the Buns
  1. Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Brush the outside surfaces (both sides) of the split-top hot dog buns generously with the melted butter.
  2. Heat a large skillet or griddle over medium heat. Place the buttered buns flat-side down on the hot skillet. Toast for 2-3 minutes per side, or until golden brown and crispy. Be careful not to burn them. Set aside.
Assemble the Lobster Rolls
  1. Carefully open each toasted bun. Fill each bun generously with the chilled lobster salad.
  2. Drizzle a generous amount of the prepared spicy mayo over the top of the lobster salad in each roll.
  3. Garnish with extra fresh chopped parsley and serve immediately with lemon wedges on the side, if desired.

Notes

For the best flavor and texture, use freshly cooked and chilled lobster meat. If using frozen lobster, ensure it's fully thawed and patted very dry to avoid watering down the salad. If you're cooking live lobsters, bring a large pot of heavily salted water to a rolling boil, add 1.25-1.5 lb lobsters, and boil for 8-10 minutes until bright red. Plunge into an ice bath, then extract the meat. These rolls are best enjoyed fresh. The lobster salad can be prepared a few hours in advance, but assemble just before serving to prevent the toasted buns from getting soggy.