Key West lobster rolls keep the rich, mayo-filled style you'd find in Maine, but with a Florida twist. Instead of Maine lobster, we use wild-caught Florida spiny lobster with sweet tail meat, piled into buttery split-top buns. Same creamy, decadent taste, just made with the fresh lobster from our waters.
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Key West lobster rolls swap Maine lobster for fresh Florida spiny lobster meat, tossed in a light lemon-mayo dressing with celery and chives. Serve in a butter-toasted brioche bun or hot dog bun for the ultimate Florida Keys sandwich.
What Makes Key West Lobster Different
Spiny lobster, sometimes called rock lobster, has a clean, mild flavor and a firm texture that holds up beautifully in lobster salad or sandwiches. The meat comes entirely from the tail and cooks in minutes in boiling water.
Ingredients
This recipe makes 4 servings. Go to How To Boil Spiny Lobsters for easy spiny lobster cooking directions.
- Cooked, cooled lobster meat, cubed (4 spiny lobsters)
- Mayonnaise (we use Hellmann's)
- Dijon mustard
- Lemon juice (juice of half a lemon)
- Chopped celery
- Finely chopped red onion
- Chopped chives or scallions
- Salt and pepper to taste
- Melted butter, for toasting rolls (I use Kerrygold salted butter)
- Split-top brioche buns or hot dog buns
- Old Bay seasoning
Recipe For Spiny Lobster Rolls
- If starting with raw spiny lobsters, boil or steam for 10 minutes until opaque. Maine lobsters shold be steamed for 10 minutes per pound. Cool, then remove lobster meat from shells and chop.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, and chives.
- Gently fold in the chopped lobster meat until coated. Taste and adjust seasoning.
- Heat a large skillet over medium heat. Brush the insides of the buns with melted butter, then place them cut side down in the skillet. Toast for about 2 minutes, until golden brown.
- Spoon the lobster mixture into warm split-top brioche buns or regular hot dog buns. Sprinkle Old Bay over the top. Serve immediately.
Top Tips
- Prep ahead if you're catching your own lobsters - Have your dressing, buns, and sides ready before you head out. That way, once the lobsters are cooked, you can assemble and eat right away.
- Try Pepperidge Farm brioche buns - They toast beautifully and hold up well. Publix carries them (in the bread aisle) along with everything else you'll need for this recipe.
- Use fresh lobster meat - Freshly cooked lobster tail has the best flavor and texture.
- Don't overcook the lobster - Boil or steam just until opaque; overcooking makes the meat tough.
- Chill before mixing - Let the cooked lobster cool completely so the dressing stays creamy.
- Toast the buns - Brush New England style buns with melted butter and toast until golden for extra flavor.
- Assemble at the last minute - Fill buns just before serving so they stay soft inside and crisp on the edges.
- Serve immediately - Lobster rolls taste best when the bread is warm and the filling is cold.
Storage
Store the lobster salad mixture in the refrigerator in an airtight container up to 2 days.
Freezing is definitely not recommended.
Serving Suggestions
- Key West Pink Shrimp Cocktail
- Sweet Coleslaw
- Potato Salad
- Plantain Chips
- Mango Pico de Gallo
- Peach Mango Salsa
- Potato Chips
- French Fries
For more Key West Seafood recipes, try Key West stone crabs, mangrove snapper, yellowtail, pink shrimp, and Spiny Lobster Salad!
Summary
This Key West lobster roll recipe swaps Maine lobster for sweet Florida spiny lobster tail. Chilled fresh lobster meat is tossed in a mayo dressing with celery, onions, and chives, then piled high into buttery New England style buns.
The result is a sandwich that's simple, fresh, and full of coastal flavor.
Serve with seasonal fruit, potato chips, or fries for an amazing Florida Keys meal that's perfect for lunch or dinner.
FAQ
The best bun for a lobster roll is a New England style split-top bun. It's soft inside, has flat sides for toasting in butter, and holds the lobster meat without falling apart. If you can't find them, brioche buns or buttered hot dog buns are good substitutes.
A lobster roll is made with chilled or warm lobster meat, usually in a light mayo or melted butter dressing, served in a butter-toasted New England style bun.
A po' boy is a Louisiana sandwich filled with fried seafood dressed with lettuce, tomato, pickles, and mayonnaise, and served on a crusty French bread loaf.
No, lobster rolls don't always have mayo. The New England version uses chilled lobster meat tossed in mayonnaise, while the Connecticut style serves warm lobster meat drizzled with melted butter instead. Some recipes even mix both mayo and butter, or swap mayo for a lighter dressing.
Serve lobster rolls with coleslaw, potato salad, corn on the cob, kettle chips, roasted vegetables, a green salad, or clam chowder.
Fresh, wild-caught lobster is best. In the Keys, we use spiny lobster tail meat. In New England, cold-water Maine lobster is the standard.
Key West Lobster Rolls
Ingredients
- 4 cups cooked cooled lobster meat, cubed
- 4 tablespoons mayonnaise (Hellmann's works best for lobster tails)
- 1 teaspoon Dijon mustard you could double to 2 teaspoons if you want the same ratio
- 1 tablespoon lemon juice juice of half a lemon
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped chives or scallions
- Salt and pepper to taste
- 2 tablespoons melted butter (with salt)
- 4-6 split-top brioche style buns or regular hot dog buns
- Old Bay seasoning to taste
Instructions
- If starting with raw spiny lobsters, boil or steam for 10 minutes until opaque. Maine lobsters shold be steamed for 10 minutes per pound. Cool, then remove lobster meat from shells and chop.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, and chives.
- Gently fold in the chopped lobster meat until coated. Taste and adjust seasoning.
- Heat a large skillet over medium heat. Brush the insides of the buns with melted butter, then place them cut side down in the skillet. Toast for about 2 minutes, until golden brown.
- Spoon the lobster mixture into warm split-top brioche buns or regular hot dog buns. Sprinkle Old Bay over the top. Serve immediately.
Felice Kaufman says
This worked exactly as written, thanks!