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There’s nothing like a lobster roll to make a summer afternoon feel special.

Our lobster rolls are served Maine-style, lightly coated in a homemade mayonnaise and topped with herbs and celery, to bring additional flavor to lobster’s lean meat. Purchasing shelled lobster meat from a local fishmonger is the most sustainable option, but you can also purchase fresh lobsters steamed-to-order in your local grocery store, or even boil live lobsters yourself; simply bring 2 inches of salted water to boil in a large pot, set a steamer over top, add the lobsters, and steamed covered for 8 minutes per pound, until the temperature reads 135°F in the thickest part of the claws. No matter how you prepare them, bring them to your next summer picnic for a guaranteed way to make everyone’s day.

How to Make It

Difficulty: Moderate

Overall Time: 30 min

Prep Time: 20 min

Cook Time: 5 min

Serves: 6


For the Lobster Rolls

  • 1 lb (454 g) cooked lobster meat, from about 4 lbs (1.8 kg total) whole lobsters
  • ⅓ cup homemade (recipe follows) or store-bought mayonnaise
  • 1 celery stalk, minced, about ½ cup
  • 2 tbsp thinly sliced chives, plus more for garnish
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 6 top-sliced brioche hotdog buns
  • ¼ cup butter, softened
  • Dill pickles, for serving (optional)
  • Potato chips, for serving

For the Mayo*

  • 1 egg yolk, at room temperature
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 small garlic clove, minced
  • ½ tsp kosher salt
  • ½ cup neutral oil, such as avocado or grapeseed
  • Freshly ground black pepper

*This recipe yields ⅔ cup.

  1. Cut lobster meat into bite-sized pieces, then transfer to a large bowl. Add mayonnaise, celery, chives, lemon zest, lemon juice and salt. Season with pepper. Cover let stand while you toast buns or refrigerate in an airtight container up to 2 days.
  2. Split buns leaving the end intact. Spread cut sides with butter.
  3. Heat a large pan over medium heat. Working in batches, add buns to pan, buttered-sides down. Toast until golden and warmed through, 1 to 3 minutes.
  4. Fill toasted buns with lobster-mixture. Sprinkle more chives over top, if desired. Serve with potato chips and pickles.
  5. For the mayo, add yolk, lemon juice, mustard, garlic and salt to a medium bowl. Set bowl over a damp towel to keep still while whisking. Season with pepper, then whisk until smooth. While whisking, very slowly drizzle in oil until pale, thick and emulsified. For a looser consistency, whisk in water, 1 tsp at a time. Season to taste with salt and pepper.

How to Store It

Refrigerate homemade mayo in an airtight container up to 5 days.

Lobster Roll Preparation by Casa de Suna
Homemade Lobster Rolls Recipe by Casa de Suna

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