Lobster Rolls

It's a summertime favorite. One of those items you often consider ordering when out, but it is a bit costly. Then again, when you get a good lobster roll, it's all worth it. Sure, it's a sandwich. But it's also a decadent indulgence—a celebration of textures, temperature and delicately layered flavors. And while they're spendy in a restaurant, the rolls are easy (and affordable) to make yourself. And they're guaranteed to impress guests. Warm, toasty, buttered rolls are key. Look for New England-style split-top buns, but if you can't find them, simply trim 1/4-inch from both sides of a standard hot dog bun to expose more toasting surface area. Serve them with some store bought potato chips and a cold beer or crisp white wine and you've got a stellar summer meal that was assembled in mere minutes.

Ingredients

Technique

Bring a small pot of salted water to a boil and place the tails in and cook for six to eight minutes until the shell is bright red and the meat is fork tender.

Remove the tails from the water. Using kitchen shears, snip up the middle of the tail, crack open and pull out the meat.

Chop the meat roughly into 1/2-inch pieces. Mix mayo, chives and Old Bay in a bowl. Add the lobster, stir to coat and season with salt and pepper.

Heat a skillet over medium heat. Smear the exterior sides of the buns with butter and cook until golden—about 2 minutes per side.

Fill the buns with lobster mixture and top with some chopped chives and a squeeze of lemon.

Red Hook Lobster Pound

New York and Washington, DC

Sprague's Lobster

Wiscasset

Blue Plate Oysterette

Los Angeles

The
Ordinary

Charleston

Frank's
Oyster House

Seattle

GT Fish
& Oyster

Chicago

Smack
Shack

Minneapolis

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