Claire Saffitz’s Perfect Lobster Roll Recipe | Dessert Person
Join Claire Saffitz on a trip to her family’s Cape Cod home as she whips up the perfect Lobster Roll in her signature style. The essentials are laid out: fresh lobster, a dollop of mayo for that creamy goodness, a hint of Dijon mustard to keep things interesting, a dash of cayenne pepper for a subtle kick, and, of course, those must-have split-top hot dog buns. It’s a recipe that’s more like a family tradition—a nod to the easygoing days spent by the coast.The star of the show is, of course, the lobster. Claire’s technique and choice of ingredients turn this simple roll into a flavor-packed experience.
#ClaireSaffitz #Seafood #lobsterroll
Ingredients:
Lobster
Mayo
Dijon mustard
Cayenne pepper
Celery salt
Chives
Lemon
Tarragon
Celery
Salt
Cracked black pepper
Butter
Split-top hot dog buns
Special Equipment: Skillet for buns
Chapter Breakdown:
00:00 Intro
01:39 Ingredients & Special Equipment
02:43 Make the Lobster Roll Filling
08:02 Griddle the Buns
11:12 Serve
12:45 Cat cam
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
20 Comments
As someone from Connecticut, I think both types of lobster rolls are amazing. The "hot" version is just like buttered juicy lobster on a grilled bun, kind of a pure lobster flavor, perfect with a nice side of crispy french fries. But most places will also sell a "cold" version similar to what Claire is making here, basically with a Lobster salad that gives you a nice creamy texture and lots of herbs. Both will hit the spot depending what mood you're in.
Do I like lobster? No. Do I like to cook? Also no. Did I love watching Claire make this? 100%. So relaxing.
Where I live in Canada those buns are called “new England style” hot dog buns ☺️
Yer a lobstar!
Nope. Too much stuff that doesn’t need to be in there starting with celery which is the mother f’in WORST!
yum delish
more coastal stuff, interesting!
Is it sacrilege if I do this with crayfish? 😄
That just made me so happy! Would love to run into you up there. I eat many lobster rolls when I am on the Cape – mostly from Sesuit Harbor Cafe – but I have never made one. I may need to try it.
The amount of peace these videos bring me 🧘
Can you explain if theres a difference between using european style butter vs the “normal” american butter? It seems like lately whenever i use european butter the baking comes out waaay to oily
WOW!!! Claire you got me hungry at my desk again… and it is only 10:30 AM
This is great and all but those chives aren’t “fine” 😂
I feel like it’s like cold tuna fish in crispy bread idk I gotta try it
Ain't nobody making lobster rolls now with inflation. Literally tastes the exact same with shrimp instead. Lobster rolls are for clowns.
"there is nothing better than a lobster roll?" Betch… are you for real?!!? Like what about WORLD PEACE?!?! huh?! Or being BUKKAKKED BY 7 BWCs?! Like.. u trippin dafuq
Please write a savory cookbook!!! I always love your savory recipes as much as your sweet ones.
I miss how cheap lobster rolls are in New England when I visited Maine last year. Here in the midwest it's on average $30-40 a roll 😭
If you can't find tarragon, using fennel instead of celery is a great sub. Same texture as celery with some anise flavour
Potatoe bread would be so gooood