the perfect lobster roll

Our version of the quintessential lobster roll starts with the freshest lobster meat, tossed gently with some good-quality mayonnaise, crunchy celery, fresh parsley, and a pinch of salt and pepper. The end result should be served in a perfectly buttered and grilled split top hot dog roll (New England style) and eaten with utter enthusiasm.

1 tablespoon mayonnaise, or to taste
1 tablespoon finely diced celery (including some leaves) 
1 tablespoon finely minced fresh flat-leaf Italian parsley  
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 pound cooked fresh lobster meat, roughly chopped  
1-2 tablespoons unsalted butter
1 hot dog roll
Potato chips, for serving, optional
Dill pickles, for serving, optional

  1. In a large bowl, combine mayonnaise, celery, and parsley. Season with salt and pepper. Gently fold in lobster meat until well coated. Set aside.
  2. In a large non-stick pan, heat 1 tablespoon butter over medium heat. Place roll on its side and cook until lightly golden brown. Turn roll over and cook on other side until lightly golden brown (add additional butter if needed so that roll gets nice and buttery and brown). Remove roll from pan. Add lobster mixture and serve along with chips and pickles, if using.

Serves 1.

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