Skinny East Coast Lobster Roll (Made with Greek Yogurt)

Sandwiches don't get any better than this!

Are you on the hunt for a new summertime meal that doesn’t leave you feeling weighed down? You’ve found it! This healthy lobster roll recipe is everything I love about a classic New England lobster roll, just lightened up a bit. And the best part? You don’t have to drive to the coast or wait in line at a food truck — you can make this right in your own kitchen in about 15 minutes.

Reasons to Love This Recipe

I make this recipe on repeat all summer long, and here’s why I think you’ll love it just as much as I do:

• It’s quick. Fifteen minutes is all you need, start to finish. No cooking required if your lobster is already cooked!
• It’s lighter than the classic version. I swapped the traditional mayo for plain Greek yogurt, which cuts down on fat while adding a nice protein boost.
• It’s packed with flavor. Between the lemon zest, smoked paprika, and fresh onion, every bite has something going on — it never tastes like a “diet” version of anything.
• It’s nutritious. Lobster is a fantastic source of protein, and it’s rich in vitamin B12 and choline, both of which are great for brain function and focus.
• It’s easy to double. This recipe makes two sandwiches, so it’s perfect for sharing — or for keeping all to yourself and saving one for lunch tomorrow. No judgment here.

Ingredients You’ll Need to Make This Lobster Salad

Here’s everything you’ll need to pull this together:

• 8 ounces cooked lobster, fresh or frozen and thawed (tail meat is best)
• 1 tablespoon green onion, chopped
• 1 tablespoon red onion, minced
• 1 tablespoon celery, chopped
• 2 tablespoons fat-free Greek yogurt
• 1/2 teaspoon olive oil
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 whole grain sandwich buns

A quick note on the lobster: fresh is always going to give you the best flavor, but thawed frozen tail meat works in a pinch. Either way, I’d steer clear of pre-shredded lobster meat if you can — you want nice, hearty chunks in every bite, not shreds.

How to Make a Healthy Lobster Roll

This might be the easiest recipe you make all summer:

1. Combine all the ingredients except the buns in a mixing bowl, and stir well until everything is evenly coated.
2. Divide the lobster mixture between your two sandwich buns, and dig in!

That’s genuinely it. No stovetop, no oven — just chop, mix, and assemble.

Ingredient Swaps and Additions

One of the things I love about this recipe is how forgiving it is. A few swaps and add-ins I’ve tried (and loved):

• Bun swap: I usually go with whole grain buns for the extra fiber, but a traditional white hot dog-style bun works too if that’s more your style. Butter lettuce or a lettuce wrap is a great low-carb option as well.
• Yogurt swap: No fat-free Greek yogurt on hand? Regular Greek yogurt or even a light avocado mayo will work in its place.
• Extra crunch: Try adding a tablespoon of diced cucumber or bell pepper for a little more texture.
• Spice it up: If you like heat, a dash of cayenne or a squeeze of hot sauce mixed in does wonders.
• Herb it up: Fresh dill, tarragon, or chives all pair beautifully with lobster if you want to change up the flavor profile.

FAQ: Healthy Lobster Roll Questions

Can I use frozen lobster for this recipe? Yes! Just make sure it’s fully thawed and well-drained before mixing so your lobster salad doesn’t end up watery.

What’s the healthiest way to make a lobster roll? Swapping mayonnaise for Greek yogurt (like we do here) is the biggest change you can make — it significantly cuts the fat while keeping the sandwich creamy and satisfying.

How many calories are in a lobster roll made this way? Each sandwich comes in at around 230 calories and 25 grams of protein when made on a whole wheat bun, making it a solid, filling lunch or light dinner option.

Can I make the lobster salad ahead of time? Definitely. You can mix the lobster salad up to a day in advance and store it in an airtight container in the fridge. Just wait to add it to the buns until you’re ready to eat.

What’s the difference between a lobster roll and a lobster salad sandwich? Not much, honestly! A traditional lobster roll is served on a New England-style split-top hot dog bun, while a lobster salad sandwich can be served on any type of bread. This recipe works well either way.

Recommended Side Dishes

This lobster roll is light enough that it pairs well with just about anything, but a few of my favorites are a simple cucumber salad, a batch of oven-baked sweet potato fries, or a chilled corn salad with a squeeze of lime. If you want to keep things extra light, a big green salad with a citrus vinaigrette rounds out the meal perfectly.

• Cucumber, Tomato, and Avocado Salad
• Oven Sweet Potato Fries (pictured above)
• Crab and Corn Salad
• Citrus Brussels Sprout and Pecan Salad

Final Thoughts

If you’re looking for a lighter spin on a New England classic, I really think this healthy lobster roll recipe is going to become a summer staple for you, just like it has for me. It’s quick, it’s fresh, and it doesn’t skimp on flavor. Give it a try and let me know in the comments what you think — and tell me your favorite way to eat a lobster roll!

More Recipes You Might Like

If you enjoyed this one, here are a few more lightened-up sandwich and salad recipes worth trying:

• Pesto Chicken Salad Sandwich
• Skinny Mustard Chicken Salad (pictured above)
• Greek Yogurt Chicken Salad with Toasted Pecans and Apples
• 5-Ingredient Vegan “Chicken” Salad
• Tuna Salad Stuffed Avocado

Be sure to follow along on Facebook and Pinterest so you never miss out on the latest and greatest recipes, and more!