New England Seafood Roll Recipe

Prepare seafood

If using chilled cooked lobster, shrimp, and crab, pat the pieces dry with paper towels and chop to bite-size pieces (roughly 1/2-inch). Place all seafood in a mixing bowl.

Make dressing and combine

To the bowl with seafood add mayonnaise, lemon juice, Dijon mustard, finely diced celery, chives, sea salt, and black pepper. Gently fold until evenly coated — avoid overmixing to keep chunks intact. Taste and adjust seasoning with more lemon or salt if needed.

Prepare rolls

Heat a large skillet or griddle over medium heat. Spread a thin layer of softened butter evenly on the outside cut faces of each split-top roll. Place rolls butter-side down on the hot skillet and toast 1–2 minutes until golden and slightly crisp. Remove from heat.

Assemble

Divide the seafood mixture into four portions and gently mound into each toasted roll. Garnish with chopped parsley and serve with a lemon wedge on the side.

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water. Add a pinch of salt, bring to a boil, and simmer for 5 minutes until just starting to tenderize. Drain well and let steam-dry for 1–2 minutes.

Cook vegetables and crisp potatoes

While potatoes drain, heat a large nonstick skillet over medium-high heat and add olive oil. When oil shimmers, add par-cooked potatoes in a single layer. Let them cook undisturbed 3–4 minutes to form a crust, then stir or flip pieces and add diced onion and red pepper. Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 minutes total. Stir in smoked paprika, garlic powder, salt, and black pepper during the last 2 minutes and adjust seasoning to taste.

Finish

Remove from heat and sprinkle with chopped parsley if using. Keep warm until serving alongside the seafood rolls.

Combine mixed fruit in a bowl. If desired, drizzle with honey or maple syrup and gently toss with torn mint leaves. Chill briefly or serve immediately alongside the rolls and potatoes.