Lobster Rolls 2 Go

Lobster Rolls 2 Go

Preorders Only!
Place your orders before Friday at noon
Kits will be available for pick up at 12PM or 5PM on Sunday

To Order Call: 631-788-7645

2 Roll Kit $50
4 Roll Kit $90

Kits of more than 4 available. Add 2 more rolls to your kit of 4 for only $45

Kit includes fresh-picked claw and knuckle lobster meat, buns, butter, and directions.
The 2 roll kit is a 1/2 pound, and the 4 roll kit is 1 pound of perfection.


  • It takes over six 1.25 lb. lobsters to make a pound of our fresh-picked claw and knuckle lobster meat!
  • Lobster meat is one of the healthiest proteins you can eat: a 3.5-ounce portion contains 72 mg of Cholesterol, 98 calories and .1g of saturated fat
  • Health benefits of eating lobster:
    Zinc: fights off invading bacteria and viruses (COVID-19). Zinc makes protein
    Phosphorus: an abundant mineral, 85% of the body’s phosphorus in in the bones
    Vitamin B-12: a nutrient that keeps the bodies nerve and blood cells healthy.
    Helps prevent certain types of Anemia.
    Vitamin E: a nutrient that acts as an antioxidant. Protects cells damaged by
    free radicals.
    Magnesium: required for energy production.
    Omega 3: lobsters contain .1 grams of omega 3 fatty acids per serving.



  1. Melt one stick of butter in saucepan over medium heat.
  2. Once butter is melted, gently stir in lobster meat (we suggest you chop the meat up a bit).
  3. Sauté for 2-3 minutes until hot.
  4. Divide evenly over the buns. Drizzle any remaining juice in pan over each roll.


  1. In a bowl combine chopped lobster meat, 3 tbs. of your favorite Mayo or, better yet, equal amounts of mayo and plain yogurt.
  2. Add chopped celery, juice of half a lemon, and salt and pepper to taste.
  3. Lightly butter the buns and toast.
  4. Scoop lobster salad into the buns delicately and enjoy!


Also available for purchase from Edwards Lobsters

  • Fresh whole lobsters
  • Scallops
  • Mussels
  • Fish
  • Clams
  • Smoked Salmon

Check Also

IPP Virtual Pet Show

Get your picture in by Friday, July 3