If you’re craving the perfect deli-style sandwich, these Classic Jersey Shore Lobster Rolls are for you! A 30-minute meal resulting in the iconic sandwich found at waterfront restaurants down the shore.
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Originally published on sofabfood.com on
A year after Hurricane Sandy hit New Jersey, I had the opportunity to interview a restaurant owner whose business was directly affected by the storm. I’m so thankful for that opportunity. I met the owner, an incredibly strong woman, and got to hear an incredibly heartwarming story of community.
During that visit, I also became a huge fan of their iconic sandwich, Classic Jersey Shore Lobster Rolls! It doesn’t get any fresher than a lobster roll enjoyed at a restaurant where fishing boats dock with their catches. This restaurant makes their lobster rolls with chunks of lobster meat tossed in a light mayo mixture and served with a side of fries and coleslaw. So good!
An Iconic Sandwich from the Jersey Shore at Home!
If you can’t make it down to the shore for a fresh lobster roll, this lobster rolls recipe will certainly satisfy your craving! Even though I love a visit to the boardwalk, making your own lobster rolls at home is definitely a lot more budget-friendly.
Just like my favorite restaurant down the shore, these lobster rolls are made with big chunks of lobster meat. The lobster gets tossed in a simple mayonnaise and lemon juice mixture. Then, it’s stuffed into buttery, split top buns and sprinkled with fresh chives.
It’s a classic summer sandwich that reminds me of the beach with every delicious bite!
- 2 - 6-8 oz lobster tails
- 3 tbsp mayonnaise
- 1/2 small lemon, juiced
- Salt and pepper, to taste
- 1/2 tsp fresh chives, chopped
- 2 split top buns
- Optional: lemon wedges, Tabasco sauce, French fries
- Bring a medium pot of water to a boil.
- Boil the lobster tails about 10-12 minutes or until cooked through and bright red. Remove from pot and allow to cool.
- Once cool, remove the tail meat. Chop into bite-size pieces and set aside in a medium bowl.
- Stir in the mayo and lemon juice. Season with salt and pepper.
- Spoon the lobster mixture into each split top bun.
- Top with a sprinkle of fresh chives.
- Serve with lemon wedges, Tabasco sauce, and a side of French fries.
Home Chef Tip: If you want to use live lobsters instead, a 1 - 1 1/2 pound lobster will work for this recipe. If you're not comfortable with cooking the lobster yourself, ask the seafood counter to do it for you! All you'll have to do is crack into the claw and tail meat.
I love to enjoy lobster rolls with an extra squeeze of lemon juice and a splash of Tabasco sauce just like they’re served down the shore! They’re great with a side of homemade slaw or crispy fries.
Want to try a low carb take on this classic lobster roll? Check out my recipe!
You might need these to make your lobster rolls:
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