I love a good lobster roll. But I’m also extra, so I love mixing sweet tender lobster with delicate juicy crab, and all the fixings. This crab and lobster seafood roll is very simple and easy to customize, depending on what you like. I’m just gonna tell you how I did mine, and you can do yours however you want. I don’t feel the need to “over-season” seafood. It’s natural flavor should only be amplified with few necessary ingredients: salt, citrus, and fresh aromatics.
However, this is also a sandwich. So a good seafood roll doesn’t have to just stop with seafood only. I actually topped these sandwiches with fried onion straws — because I’m grown, and I will put onion straws on anything. I didn’t take pictures with the onions on top because the crab and lobster filling was so beautiful and pure on it’s own. Some people are complete purists when it comes to seafood rolls, and some are more adventurous and like to push the envelope. When it comes to this particular seafood roll, I’m in the middle. A little pizazz is good, but not too much pizazz.
You probably won’t use all of your aromatic mayo base. Lobster and crab are rather juicy on their own, and these additional ingredients will help draw out even more moisture. A good rule of thumb is to add a little at a time, toss to combine, then taste and determine if you want to add more. It’s always best to have a little too much of something, than too little. You can use any extra delicious slatherness on another dish. This goes without saying, but if you only have lobster — duhh, of course you can use just that!
This crab and lobster roll recipe comes together super quickly, and there are very few steps. You mix your mayo base together, and taste to adjust seasoning/consistency. Toss the seafood in. Let it hang out in the fridge for about an hour to get even happier, and then assemble your rolls. Boom. Let’s get to it.
The CarnalDish Crab and Lobster Roll
“You ready?” – Beyonce
Here’s what I’m using today. Crab, lobster, mayo, celery, VERY thinly sliced jalapeños (personal preference, you can leave them out!), chives, scallions, fresh dill, lemon zest (and juice), salt, pepper, a very very tiiiiny dash of Old Bay because it truly complements the crab.
Mix the mayo, lemon juice, lemon zest, jalapeños (if using), celery, scallions, dill, basil, chives, salt, pepper, and Old Bay.
Mix until combined. TASTE IT! Does it need more salt? pepper? lemon juice? Use your best judgement to make it perfect for you.
Now, there’s nothing worse than adding too much of something that’s too hard to take away. So, pour in a third of your mixture to start. Toss it around with the crab and lobster. Taste it. Do you want to add a little more? Do you boo.
I used a little over a third of my mixture, because this is the consistency I wanted. You want to also take into account that as this sits in the fridge, more juices will release. So don’t be over-zealous and add too much of the mayo mixture to start. You can always add more later if you need to. K? k.
Right before you’re ready to serve, spread a thin layer of plain mayo on each cut side of your New England style split-top buns. Toast them either in a skillet or air-fryer until golden brown and warmed through.
Golden brown and delicious! I toasted these over medium-low heat. Fill your buns with the seafood mixture and serve immediately. Enjoy!
Babyyyyy…these are phenomenal. Seasoned to perfection without being too over-powering. You still get the expensive sweetness of the crab and lobster, but dressed up in designer shoes. Make these immediately. Enjoy!
We’ve got expensive taste today. These seafood rolls are stuffed with juicy crab and tender lobster, with some necessary backup dancers such as fresh basil, lemon, celery, and chives. I also add in very thinly sliced jalapeños because a little bit of heat never hurt anyone.
1pound cooked lobster meat, chopped into chunks
8ounces lump crab meat, picked over for shells
1/3cup celery, diced small
2 tablespoons scallions, thinly sliced (white and light green parts)
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh chives, finely chopped
1 – 2 tablespoons jalapeños, VERY thinly sliced (optional, SEE NOTE)
1 lemon, zested and juiced (juice reserved)
Pink sea salt, to taste
Black pepper, to taste
Tiny dash of Old Bay seasoning
6 to 8 split-top New England Style Buns
*Softened butter, olive oil, or plain mayo (for toasting the buns, SEE NOTE)
Place the cooked lobster and crab meat into a medium bowl and set aside.
In a small bowl, add the mayo, celery, scallions, dill, basil, chives, jalapeños (if using), lemon zest, pink sea salt, black pepper, and Old Bay seasoning. Stir to combine, then pour in a desired amount of the reserved lemon juice until you are happy with the consistency. Taste this mixture! Adjust to your needs. When you’re happy with it, pour about half of it into the crab and lobster bowl. Toss to combine. Give it another taste and see what it needs.
Are you happy with the consistency? Does it need more of the mayo mixture? These are questions you’ll have to answer for yourselves, as we all prefer different things. Keep in mind that as this sits, there will be accumulated juices from the seafood. So don’t add too much of the mayo mixture in the beginning, or you might have a soupy mess. We don’t want that.
When it’s delicious and perfectly creamy to your liking, cover it with plastic wrap and place it in the fridge for about an hour. You may notice accumulated juices the longer it sits, that’s just the nature of seafood. After an hour, give it another taste and adjust as needed.
If you have any leftover mayo mixture, save it for another use. It will keep for a couple days in your fridge.
When you’re ready to eat, spread a very thin layer of plain mayo on the cut sides of your split-top New England Style Buns. Toast them over medium-low heat in a non-stick skillet until golden brown on both sides. Gently pry the buns open and fill with the finished seafood mixture. Serve immediately with fries or chips, and enjoy!
I prefer using mayo to crisp up and brown my buns because it gives me the benefits of butter AND oil, but you can use just softened butter, or oil.
If you don’t have the knife skills to slice your jalapeños very thinly, use a mandolin.
Prep Time:1 hour
Cook Time:5 minutes
Keywords: lobster rolls, lobster and crab rolls, crab and lobster rolls, seafood rolls, crab and lobster seafood rolls, crab, lobster, sandwiches
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