Perfect Summer Fare: Lobster Rolls


Now that it’s summer, you’ll find lobster shacks opening all along the Northeastern coast.  A famous one is Red’s Eats in Wiscasset, Maine, offering all the meat from a one-pound lobster in each roll.  Drawn butter and mayonnaise are served alongside so you have your choice. The downside is that you may have to wait in line an hour or more to get your lobster roll.  All along the Montauk Highway, route 27, lobster shacks abound.  The inconspicuous “Lunch,” aka “Lobster Roll” in Amagansett may be the most popular.

Why not make your own?  To me, a good lobster roll has to be at least 90% lobster. I like to add a small amount of celery, onion, parsley and lemon juice for complexity, but not enough to detract from the sweet delicate flavor of the lobster. Sure they’re expensive, but the prize at the end of your efforts is ethereal.


2   1 ¼–1 ½  lb. lobsters

2 T finely chopped celery (from inner leaves)

1 T finely chopped red onion.

1 T finely chopped flat leaf parsley

1 T freshly squeezed lemon juice

Good quality mayonnaise

Salt and freshly ground pepper

Lettuce leaves

4 to 6 split top hot dog rolls


The easiest method is to buy lobster meat already picked from their shells from a seafood market. Otherwise, steam or cook the lobsters for 10 to 12 minutes or until the tail section reaches 175 degrees F.  Plunge into cold water for a few minutes to stop the cooking and bring to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles, and tails.  Cut the meat into bite-size chunks. Add celery, onion, parsley, lemon juice, salt and pepper to taste. Toss lightly with a fork and add just enough mayonnaise to hold the mixture together.  Lightly butter and toast the hot dog rolls.  Add lettuce and lobster mixture. Savor every bite.  Serves 4 to 6.

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika