California Lobster Roll

Name: California Lobster Roll with Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 top-split buns; 2 tbsp butter, melted; 1/4 cup shredded lettuce; 1/4 cup cucumber, thinly sliced; 1/2 avocado, sliced; 12 oz cooked lobster meat, chopped; 1/4 cup mayonnaise; 2 tbsp celery, finely chopped; 2 tbsp lemon mayonnaise; 1/4 tsp paprika; 1 tbsp scallions, chopped; 1 lemon wedge, for serving

A California-style lobster roll stacks Maine lobster salad with fresh avocado, cucumber, and lettuce on a butter-toasted top-split bun, finished with lemon mayo and paprika. This West Coast version trades mayo-heavy dressing for bright, creamy vegetables.

🌍American 🏷️Lobster roll 🏷️California lobster roll 🏷️Seafood 🏷️Sandwich Lobster

🏷️

🏷️Avocado

-0:00

devourpoweronTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

2 top-split buns
2 tbsp butter, melted
1/4 cup shredded lettuce
1/4 cup cucumber, thinly sliced
1/2 avocado, sliced
12 oz cooked lobster meat, chopped
1/4 cup mayonnaise
2 tbsp celery, finely chopped
2 tbsp lemon mayonnaise
1/4 tsp paprikaoptional
1 tbsp scallions, choppedoptional
1 lemon wedge, for servingoptional

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Instructions

1
Brush the sides of the top-split buns with melted butter.
2
Place the buns on a hot griddle and toast until golden brown on both sides.
3
Place the toasted buns in a holder and fill with shredded lettuce.
4
Layer sliced cucumber and avocado on top of the lettuce.
5
In a large bowl, mix the cooked lobster meat, mayonnaise, and finely chopped celery to create the lobster salad.
6
Generously pile the lobster salad into each bun.
7
Drizzle the top of the lobster salad with lemon mayonnaise.
8
Garnish with a sprinkle of paprika and chopped scallions.
9
Serve with a lemon wedge to squeeze over before eating.

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Tips & Notes

Pro tips

Toast the buns in melted butter over medium heat until golden and crispy, about 1-2 minutes per side — this prevents sogginess.
Don't oversaturate the lettuce; use just enough to create a moisture barrier between the bun and wet ingredients.
Chop the lobster meat into bite-sized pieces rather than leaving it in large chunks for even distribution and easier eating.
Add lemon mayo as a final drizzle, not mixed into the salad, to keep the dish fresh-tasting and prevent the bun from absorbing too much liquid.

Substitutions

Maine lobster meat → jumbo lump crab (milder flavor, slightly less sweet)
Avocado → crème fraîche or sour cream (tangier, creamier without the fruit element)
Top-split bun → brioche or challah roll (softer texture, slightly sweeter)
Lemon mayo → Greek yogurt mixed with lemon (lighter, tangier alternative)

Storage & make-ahead

Store assembled lobster rolls wrapped in foil in the refrigerator up to 2 hours; do not freeze. Best eaten fresh.

Common Questions

Can I make this ahead of time?

Assemble just before serving to keep the bun from soaking through. Prepare the lobster salad, toast the buns, and slice vegetables up to 4 hours ahead; store separately.

What's the difference between Maine and Connecticut lobster rolls?

Maine rolls use chilled lobster salad on a toasted bun (like this recipe). Connecticut rolls use warm lobster meat in melted butter. California adds fresh vegetables like avocado and cucumber.