American · Lunch · Summer
Lobster Roll
4.8 · community
20m
Prep
5m
Cook
Easy
Level
520
Energy
Sweet lobster barely dressed in lemony mayo, piled into a butter-griddled roll — New England's argument that simple wins.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Lobster — cooked, in chunks
Brioche — rolls, split-top style
Butter — softened
Celery — fine dice
3 steps
Method
1
Fold lobster with mayo, lemon juice, celery, chives, salt, and pepper — dress it lightly; the lobster is the point.
Why this works
If you can't see the lobster through the mayo, start over with less mayo.
2
Butter the outsides of the rolls and griddle until golden on both faces, 2 minutes.
2 min — timer available in cooking mode
3
Pile the salad in generously. Serve with chips and a view of water, real or imagined.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
520
kcal
30g
protein
36g
carbs
28g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Keep exploring
Related