Lobster Rolls with Creamy Dijon Sauce

This image courtesy of Colin Ericcson

This famous sandwich of Maine is so good and makes a nice special occasion sandwich to serve. If you’re purchasing precooked, shelled lobster meat, you’ll need about 1¼ lbs (625 g) for this recipe.



OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free

MealDinner, Lunch

Taste and TextureCreamy, Savory

Type of DishSalad, Sandwich


  • 2 1½ to 1¾ lbs (750 to 875 g) live lobsters (see Notes) 
  • 1/3 cup Homemade Mayonnaise or store-bought 75 mL
  • 2 tbsp Dijon mustard 30 mL
  • 1/3 cup diced celery 75 mL
  • 1 tbsp minced onion 15 mL
  • 1 tsp lemon zest 5 mL
  • 2 tsp freshly squeezed lemon juice 10 mL
  • ¼ tsp cayenne pepper 1 mL
  • 4 small hoagie rolls, split and toasted 


  1. In a large kettle or Dutch oven of boiling water, boil lobsters for 8 to 10 minutes until meat feels just firm when you move the tail. Drain and let cool.

  2. Remove meat from lobster shell, tail and claws, and coarsely chop. Set aside.

  3. In a large bowl, stir together mayonnaise, Dijon mustard, celery, onion, lemon zest, lemon juice and cayenne pepper. Add lobster meat, tossing gently. Spoon mixture equally into hoagie rolls.


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