Lobster Rolls and Corn on the Cob Recipe

This lobster rolls and corn on the cob recipe combines tender tail and claw meat with melted butter, creamy mayonnaise, fresh celery, and lemon juice inside golden New England-style buns. Featured on VEGANnotvegan with Maddie and Kiki Longo, the rolls are served with buttery Old Bay corn on the cob for a fresh, coastal-inspired meal that’s perfect for lunch or a casual dinner.

The Inspiration

Inspired by classic New England lobster rolls, this recipe keeps the filling simple so the lobster remains the star. Warm butter enhances the naturally rich seafood, while mayonnaise, celery, and lemon add creaminess, crunch, and brightness.

Toasting the buns in butter creates a golden exterior that contrasts with the tender lobster filling, while Old Bay-seasoned corn adds a familiar summer seafood-side flavour. Featured on VEGANnotvegan, this dish highlights the traditional seafood side of Maddie and Kiki Longo’s meat-versus-plant-based approach.

Ingredients

For the Lobster Rolls

Tail and claw meat from 2 steamed lobsters, rough chopped
¼ cup unsalted butter plus ¼ cup unsalted butter, melted, divided
¼ cup mayonnaise
Salt and pepper to taste
1 rib celery, finely chopped, leaves reserved
2 tsp lemon juice
4 New England style hot dog buns
1 tbsp fresh chives, chopped, for garnish
1 lemon, 1 wedge for garnish

For the Corn on the Cob

2 ears of corn, shucked
1/2 cup unsalted butter, melted
Salt and Old Bay seasoning, to taste

Method

Make the Lobster Rolls

Melt ¼ cup of butter in a large pan over medium heat. Take off heat and stir in the lobster. Season with salt and pepper.
Mix the mayonnaise, celery, and lemon juice, in a large bowl. Add the lobster and mix to coat with the sauce.
Heat a large skillet or griddle over medium heat. Brush one outside side of the hot dog buns with melted butter and toast in the skillet or on the griddle for 3-4 minutes, or until golden brown. Brush the other side with melted butter, flip over, and toast for another 3-4 minutes.
Divide the lobster between the 4 hot dog buns and garnish with chopped chives and celery leaves.

Make the Corn on the Cob

Preheat an oven to 425 F (218 C) or set an air fryer to Air Fry.
Brush the corn with half the butter and place on a wire rack set on a baking sheet or in the drawer of an air fryer. Cook for 10 minutes, flipping halfway through.
Brush the corn with the remaining butter and season with salt and Old Bay seasoning. Lemon wedge for garnish

Serving Suggestion

These lobster rolls with corn on the cob are ideal for a summer lunch, casual seafood dinner, backyard gathering, or coastal-inspired meal. Serve the lobster rolls soon after assembly so the buns remain warm and toasted while the filling stays creamy and tender.

Fresh lemon wedges are essential for adding brightness to the rich lobster and buttery buns, while the Old Bay corn provides a sweet, savoury side that naturally complements the seafood.

For entertaining, prepare the lobster filling in advance and keep it chilled, then toast the buns and cook the corn just before serving so the meal reaches the table at its best.

Final Thoughts

This lobster rolls with corn on the cob recipe celebrates classic coastal flavours with a simple preparation that keeps the lobster at the centre of the dish. Tail and claw meat provide a combination of tender textures, while melted butter enhances the natural richness of the seafood.

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