Fwd’s Labor Day Lobstah’ Roll Picnic Kit Recipe

Prepare lobster meat

If using pre-cooked lobster, ensure meat is chilled. Remove any cartilage and membrane, then pat the lobster meat dry with paper towels and roughly chop into 1/2- to 3/4-inch pieces. Place in a medium mixing bowl.

Build the dressing

In a small bowl whisk together the mayonnaise, lemon juice, Dijon mustard, celery seed, Old Bay (if using), salt and pepper until smooth. Taste and adjust seasoning — a little extra lemon brightens it, more mayo will mellow it.

Combine salad

Add the diced celery, sliced green onion, and chopped chives to the lobster. Pour the dressing over the lobster and gently fold until everything is evenly coated. Be careful not to overmix — you want large chunks of lobster to remain intact. Chill the lobster salad, covered, in the refrigerator for at least 20 minutes to let flavors meld (up to 2 hours).

Toast the rolls

Heat a large skillet or griddle over medium heat. Lightly butter the outside and the split interior surfaces of each top-split roll (about 3/4 tsp of softened butter per roll). Place rolls butter-side down on the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Transfer to a plate.

Line rolls (optional)

Place a lettuce leaf inside each toasted roll if you like a slight barrier between buttered bread and the lobster salad. This also adds a fresh crunch.

Fill the rolls

Divide the chilled lobster salad evenly among the four rolls, using about 4 ounces (1/4 lb) lobster salad per roll. Mound the lobster slightly so it’s generous but will not overflow in transit.

Garnish and serve

Sprinkle each roll with a little chopped parsley and an extra crack of black pepper. Serve immediately with a lemon wedge so each diner can finish with a squeeze of lemon juice.

Pack chips and slaw

Portion chips into individual bags or containers to keep them from crushing. Keep coleslaw chilled in an airtight container and place in a cooler. If serving immediately, set out chips and coleslaw alongside the rolls.

Corn on the cob

If you prepared corn on the cob, brush with a little softened butter and sprinkle with salt. Wrap each ear in foil for easy transport and to keep warm in a cooler with hot packs, or chill and serve cold.

Beverages

Chill sparkling water or iced tea and keep in the cooler with ice. Provide napkins and lemon wedges for finishing the lobster rolls at the picnic.