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Restaurants›Fishing With Dynamite›Fwd’s 4th Of July Lobstah’ Roll Picnic Kit Recipe

Fwd’s 4th Of July Lobstah’ Roll Picnic Kit Recipe

Name: Fishing With Dynamites FWD’s 4th Of July Lobstah’ Roll Picnic Kit Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 24 oz Cooked lobster meat (preferably claw and knuckle), chopped; 3 cups Full-fat mayonnaise; 1 cup Celery, very finely diced; 3 tbsp Fresh chives, minced; 3 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Old Bay seasoning (optional); 6 to taste Soft split-top brioche or New England–style hot dog rolls; 6 tbsp Unsalted butter, softened for toasting; 6 to taste Lemon wedges; 4 cups Green cabbage, shredded; 1 cup Red cabbage, shredded; 1 cup Carrot, grated; 2 tbsp Green onion, thinly sliced; 3 tbsp Apple cider vinegar; 1 tbsp Honey; 2 tbsp Olive oil; 0.75 tsp Salt; 0.5 tsp Black pepper; 6 ears Fresh corn on the cob, husked; 6 tbsp Unsalted butter, softened; 2 tbsp Fresh parsley, finely chopped; 1 tbsp Fresh chives, finely chopped; 1 tsp Lime zest; 1 tsp Salt; 0.5 tsp Smoked paprika (optional); 12 pieces Cornichons or dill pickles; 12 oz Potato chips or kettle chips

Inspired by Fishing With Dynamite

Time1h 15m

Serves6

Make Fwd’s 4th Of July Lobstah’ Roll Picnic Kit Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lobster Rolls (makes 6 sandwiches)

24 oz Cooked lobster meat (preferably claw and knuckle), chopped

3 cups Full-fat mayonnaise

1 cup Celery, very finely diced

3 tbsp Fresh chives, minced

3 tbsp Fresh lemon juice

1 tsp Dijon mustard

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Old Bay seasoning (optional)

6 to taste Soft split-top brioche or New England–style hot dog rolls

6 tbsp Unsalted butter, softened for toasting

6 to taste Lemon wedges

Simple Picnic Slaw (makes 6 servings)

4 cups Green cabbage, shredded

1 cup Red cabbage, shredded

1 cup Carrot, grated

2 tbsp Green onion, thinly sliced

3 tbsp Apple cider vinegar

1 tbsp Honey

2 tbsp olive oil

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Grilled Corn & Herb Butter

6 ears Fresh corn on the cob, husked

6 tbsp Unsalted butter, softened

2 tbsp Fresh parsley, finely chopped

1 tbsp Fresh chives, finely chopped

1 tsp Lime zest

1 tsp Celtic sea salt

1/2 tsp Smoked paprika (optional)

Condiments & Extras (for the picnic kit)

12 pieces Cornichons or dill pickles

12 oz Potato chips or kettle chips

4 tbsp Cold butter (for serving)

6 to taste Extra lemon wedges

1 tsp Sea salt flakes

Method

Lobster Rolls (makes 6 sandwiches)

Prepare lobster

If your lobster meat is still in shells, pick and chop claw and knuckle meat into 1/2-inch pieces. Pat dry with paper towels to remove excess moisture. Aim for about 24 ounces of usable meat.

Make lobster salad

In a large mixing bowl, combine 3 cups mayonnaise, finely diced celery, 3 tablespoons minced chives, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1.5 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon Old Bay if using. Taste and adjust seasoning. Fold in the chopped lobster meat gently until evenly coated; do not overmix — you want distinct chunks.

Toast rolls

Heat a skillet or griddle over medium heat. Butter the split sides of each brioche roll with 1 tablespoon softened butter per roll. Place buttered-side down on the skillet and toast until golden brown, 1–2 minutes. Keep warm wrapped in foil for the picnic.

Assemble

Portion the lobster salad into six equal portions (about 4 oz lobster meat + mayo mixture each). Spoon into toasted rolls, finish with a light squeeze of lemon wedge and a sprinkle of sea salt flakes. Wrap each roll in parchment or wax paper for transport.

Simple Picnic Slaw (makes 6 servings)

In a large bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until emulsified. Add shredded green cabbage, red cabbage, grated carrot, and sliced green onion. Toss thoroughly to coat. Let sit at least 15 minutes for flavors to meld. Store chilled in an airtight container for the picnic; shake or toss again before serving.

Grilled Corn & Herb Butter

Make herb butter

In a small bowl, combine 6 tablespoons softened unsalted butter with chopped parsley, chopped chives, lime zest, 1 teaspoon salt, and 1/2 teaspoon smoked paprika. Mix until smooth. Spoon the butter onto plastic wrap, form into a log, and chill until firm. Slice into rounds for serving.

Grill corn

Preheat a grill to medium-high. Brush corn lightly with oil and grill, turning occasionally, until kernels are charred in spots and tender, about 10–12 minutes. Remove and brush immediately with herb butter so it melts into the kernels. Wrap in foil to retain heat for the picnic or cool and store chilled.

Condiments & Packing for Picnic

Pack the lobster rolls wrapped in parchment and foil in a cooler with ice packs so they remain chilled (but not frozen) until serving. Store slaw in a sealed container in the cooler. Keep grilled corn either warm in foil or chilled; bring herb butter slices separately so guests can melt or spread them on corn. Include cornichons, potato chips, extra lemon wedges, and sea salt flakes in small containers. Keep utensils, napkins, and serving tongs handy.