These are the best homemade lobster rolls we’ve ever had! Our recipe combines perfectly cooked lobster with the most incredible warm butter and mayonnaise dressing. These are almost too good!

Lobster rolls come with a lot of opinions. Mayo, butter, celery, hot, warm, the bun, it goes on. In Maine, you’ll see chilled lobster dressed in mayonnaise, while in Connecticut, it’s common to see the lobster tossed in warm melted butter.

These homemade lobster rolls are amazing and made with warm melted butter AND creamy mayonnaise. You might also enjoy our easy shrimp salad or these Maryland crab cakes.

Key Ingredients

• Lobster: We start with live lobsters and cook them ourselves. For the best lobster roll, you should cook your own lobsters too! I’ve shared Richard’s method below to guide you through it. If you already have cooked lobster meat, you’ll just need to toss it into the butter and mayo sauce.
• Butter: We toss our perfectly cooked lobster meat into a warm bath of melted butter (yum!).
• Mayonnaise: To finish the sauce, we add a little bit of mayo to the warm butter. It makes it a bit creamier (it’s so incredibly good!). When I have it on hand, I use homemade mayo.
• Fresh Herbs: We love the lobster flavor to come through, so we only add a little bit of fresh herbs. I usually stir in a couple of teaspoons of fresh chopped chives and dill.

How to Make Lobster Rolls

We highly recommend starting with live lobsters to make the best lobster rolls at home. This way, you have complete control over the cooking process, ensuring the lobster meat is perfectly cooked. If you prefer to skip handling live lobsters, our lobster roll recipe below specifies the amount of cooked lobster meat needed.

While killing a lobster may seem daunting, it’s a necessary step. Our method is quick and effective. Place the lobster on a cutting board and find the faint cross on its shell where the head and body connect. Quickly and firmly insert a large, sharp knife into this cross, pushing down through the head and between the eyes. This severs the spinal cord, causing instant death. (The legs may still twitch, but this is a natural reflex.)

Remove the tails and claws from the body. You can save the bodies for another time for dishes like lobster stock, bisque, or mac and cheese. I freeze them.

Boil the tails and larger claws for 5 minutes and the smaller claws for 4 minutes. Allow the cooked lobster pieces to cool completely.

Removing the Meat from Tails: Use kitchen shears to cut down the top of the tail, then pull back the sides to crack the shell. Gently pull out the tail meat.

Removing the Meat from Claws: Twist off the knuckles, then use a knife or mallet to crack the claw shells.

For smaller legs or pieces, carefully remove the meat, using tweezers or chopsticks if necessary.

Now that you have perfectly cooked lobster meat, you can create mouthwatering homemade lobster rolls!

When you’ve removed all the meat from the shells, toss it into a bath of melted butter (yum). Stop yourself from eating all of the lobster in the butter, and allow it to sit for a few minutes until it’s warmed through. Then, toss the butter-basted lobster meat with some mayonnaise, herbs, and pepper. Then spoon onto lightly toasted rolls and enjoy.

What to Serve with Lobster Rolls

I love serving lobster rolls on a soft bun with a summer side like our creamy potato salad, this herb potato salad, or my creamy pasta salad. A handful of potato chips is a good idea, too. For more ideas, try homemade coleslaw or my favorite broccoli slaw.

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This lobster mac and cheese is outrageously delicious! The rich lobster cheese sauce is the star of the show, packed with lobster flavor and perfect for any special occasion, from date night to the holidays.

We don’t skimp on flavor in this lobster mac and cheese. Unlike other recipes that simply add lobster meat to a standard mac and cheese, we take it a step further. We create a deeply flavorful lobster cheese sauce using the lobster bodies, similar to how lobster bisque is made.

This results in an intensely flavorful mac and cheese, so much so that adding lobster meat is entirely optional! The sauce itself delivers incredible lobster flavor. You can absolutely add cooked lobster meat if you wish, but you might prefer to save it for other delicious dishes like lobster rolls.

Key Ingredients

• Lobster: We will start with 2 live lobsters, then cook them so that you have perfectly cooked lobster meat and lobster bodies ready to make our cheese sauce. If you prefer, you can ask your local fishmonger to cook your lobster, but don’t forget to ask for the lobster bodies back (the main shells with the head and tiny legs attached), as this makes our lobster cheese sauce so delicious. Remember, adding lobster meat to the mac and cheese is up to you. The bodies in our sauce add plenty of rich lobster flavor, so you may prefer to use the meat for another lobster recipe instead.
• Aromatics: Since this is a classy dish, we bring in a few more ingredients than our basic macaroni and cheese. We use onion, carrot, garlic, fresh thyme, bay leaf, and tomato paste in our sauce. When they are all soft and sweet, they are blended into the cheese sauce, adding lots of flavor.
• Butter and Flour: These help thicken our sauce.
• White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay adds complexity. For a non-alcoholic option, substitute vegetable broth.
• Milk: For the creamiest sauce, use whole milk.
• Cheese: A high-quality white cheddar, such as Beecher’s or English cheddar, is my favorite for this mac and cheese. Gruyère would also be lovely!
• Pasta: Use your favorite short pasta shape. Since this is a special recipe, it can take a fancier shape like cavatappi or torchiette.

How to Make Lobster Mac and Cheese

Step one for lobster mac and cheese is to prepare your lobsters. I know working with live lobsters might sound overwhelming, but I walk you through everything you need to know in our recipe. You can also learn more about working with live lobsters in our lobster roll recipe!

Our method for dispatching the lobster is quick and effective. Place the lobster on a cutting board and find the faint cross on its shell where the head and body connect. Quickly and firmly insert a large, sharp knife into this cross, pushing down through the head and between the eyes. This severs the spinal cord, killing the lobster instantly.

From there, you can separate the bodies from the tail, claws, and legs. We want to keep the bodies uncooked, so we can use them to make our lobster cheese sauce. Then, we will cook the lobster meat in boiling salted water. Once cooked, you can pull the meat from the shells and save it for adding to our lobster mac and cheese or save it for another dish. It keeps in the fridge for up to 4 days.

The trick to the best lobster mac and cheese is to cook the lobster bodies with butter, aromatics, and milk for about 30 minutes. In this time, the bodies perfume the mixture with rich lobster flavor (more than any meat ever could). After 30 minutes, you’ll discard the bodies and blend your sauce with some cheese.

Finally, toss the sauce with cooked pasta, add optional lobster meat, and bake in a casserole dish until bubbly. It’s incredible!

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Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!

Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!

Amazing Lobster Linguine

This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.

This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:

Ingredient List

I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.

• Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!
• Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!
• Unsalted Butter: Adds richness and depth of flavor.
• Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.
• Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.
• Tomato Paste: Concentrated tomato flavor base for the sauce.
• Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.
• Parmesan Cheese: So the sauce has delicious cheesy flavor.
• Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.
• Salt and Pepper: For seasoning the lobster pasta to taste.
• Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.
• Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!

Lobster Pasta Recipe

Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.

1. Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
2. Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
3. Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.
4. Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
5. Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.
6. Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce. 
7. Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!

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Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.

Excellent For Any Occasion

This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week. If you love lobster, you’ll love my simple Instant Pot lobster tail recipe.

Ingredients Needed for Lobster Chowder

How to Make Lobster Chowder

You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.

1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds. 
3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.

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Instant pot lobster is the easiest way to bring a little luxury to your dinner table, no boiling pots or fancy techniques needed! In just minutes, the lobster cooks up tender, juicy, and perfectly steamed, ready to soak up a rich garlic herb butter.

Instant Pot Lobster Tail Ingredients

• Lobster Tails: Pick similar sized tails so they cook evenly. Fresh or frozen work, just thaw frozen tails in the fridge for the best texture.
• Water: Chicken broth is a great alternative and adds extra flavor as it steams!
• Butter: Use good quality unsalted butter like Kerrygold or Plugra for a rich flavor. If you use salted butter, cut back on any extra salt.
• Herbs: Fresh herbs make a big impact. If using dried, use about one third as much because they are more concentrated.

How to Make Instant Pot Lobster Tails

Lobster tails may look intimidating, but pressure cooking them makes them totally doable. It’s simple to prepare and turns any dinner or holiday meal into something really special.

1. Prepare: Add the trivet and water to the bottom of the Instant Pot.
2. Cut the Tails: Using kitchen shears, butterfly the tails of the lobster by cutting down the center.
3. Loosen the Meat: Loosen the meat, then pull the lobster meat upward.
4. Steam: Place the lobster tails on top of the trivet, shell side down, then close the lid and lock it in place. Select the “SEAL” mode, then press “STEAM” and add 2 minutes to the cook time. Manually release the steam once the lobster has cooked.
5. Whisk the Butter Sauce: In a small bowl, whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
6. Brush and Serve: Brush the sauce on the perfect Instant Pot lobster tails and enjoy!

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Learn how to boil lobster and enjoy this simple and delicious seafood delicacy. With a few basic steps, you’ll have perfectly cooked, tender lobster in just 20 minutes! Serve it with melted butter and your favorite sides.

Whole Lobster

I remember going to the grocery store as a kid and seeing the live lobsters swimming around in a tank with their claws closed with rubber bands. I never understood why the grocery store had lobsters as pets! Ha ha! I remember eating lobster for the first time and understanding! It was so delicious, and I was hooked!

Ingredients Needed to Boil Lobster

How to Boil Lobster

If you’ve been intimidated to make lobster, don’t be! It’s surprisingly easy and tastes just like something you’d order from a fancy restaurant. It pairs well with a ton of sides, and I especially love it with garlic butter pasta or mashed potatoes and smashed Brussels sprouts.

1. Prep: Prepare the lobster by cutting and removing the rubber bands from the claws.
2. Boil the Lobster: Bring the water and salt to a rolling boil in a large pot over medium-high heat. Carefully place the prepared lobster into the boiling salt water and cook for about 5 minutes per pound of lobster. I had a 3-pound lobster, and it took 15 minutes!
3. Serve: Carefully remove the lobster from the water using tongs. Let it drain for a minute on a plate. Remove the meat from the lobster and dip in your favorite butter sauce!

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