Lobster rolls sell a premium promise. Your margin depends on yield, portion ounces, and bun control.
This U.S. guide shows how to cost a lobster roll by portion so you can price confidently without guessing.
At a Glance
- Lobster roll cost = lobster + bun + butter/mayo + toppings + packaging
- Cooked yield and portion ounces decide the real cost
- Butter vs mayo styles should be priced separately
- Sides and packaging are part of every order cost
Why Lobster Roll Margins Slip
- Cooked yield is not tracked per batch
- Portion ounces creep during rush
- Butter or mayo is over-applied
- Packaging is ignored on takeaway orders
Core Cost Formula
Cooked lobster cost = Raw lobster cost / Cooked yield
Roll cost = Lobster portion + Bun + Butter/Mayo + Toppings + Packaging
Food cost % = Roll cost / Menu pricePortion Standards That Matter
- Lobster ounces per roll (lock one standard)
- Bun size by vendor (do not mix sizes)
- Butter or mayo measured by tablespoon or gram
Butter vs Mayo Pricing
- Butter rolls often use more fat and higher bun toasting loss
- Mayo rolls can hide extra weight in the mix
- Treat each style as a separate recipe with its own cost
Packaging and Sides
- Clamshell, paper, and bags belong in the cost
- Chips, pickles, and slaw are not free add-ons
- Takeaway pricing should reflect packaging and sides
Checklist
- Cooked yield tracked per batch
- Lobster portion ounces fixed
- Butter/mayo measured
- Packaging included in cost
- Sides priced as part of the order
Do This Now
- Track your cooked lobster yield per batch (raw weight vs cooked meat)
- Weigh your lobster portion in ounces and lock it in
- Build separate recipes for butter and mayo rolls
- Measure butter or mayo by tablespoon and add to cost
- Include packaging (clamshell, paper, bags) and sides in every order cost