New England Lobster Roll Recipe

Prep lobster

If lobster meat is cold from the fridge, bring it to room temperature (15–20 minutes) for best texture. Coarsely chop the lobster meat into 1/2- to 3/4-inch pieces, keeping some larger chunks for texture.

Thinly slice the celery on a bias into small dice (about 1/8–1/4 inch). Finely mince 1 tablespoon chives.

In a large bowl, combine the chopped lobster, diced celery, 1 tablespoon lemon juice, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss gently to combine and set aside while you make the aioli (do not overdress the lobster at this stage).

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper until smooth.

Fold in 2 tablespoons finely chopped chives. Taste and adjust: add more lemon juice for brightness, salt for seasoning, or chives for oniony herb flavor.

Add about half of the aioli to the lobster mixture and gently fold to coat—use enough to moisten but keep lobster pieces distinct. Reserve remaining aioli to serve on the side or to add if needed when assembling.

Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened unsalted butter on the cut interior of each challah roll (both sides of split-top). Place rolls, buttered side down, in the skillet and toast until golden brown, 1–2 minutes. Reduce heat if they brown too quickly.

Line each toasted roll with two bib lettuce leaves (trim to fit if needed). This prevents sogginess and provides a crisp bed for the lobster.

Divide the lobster salad into four equal portions (about 3 oz each). Mound the lobster gently into each roll, keeping larger chunks on top for presentation. Drizzle any reserved aioli over the lobster or serve on the side.

Optionally garnish with additional chopped chives and a small squeeze of lemon over each roll. Serve immediately with house chips.

Preheat oven to 425°F (220°C) if roasting. If frying, heat a deep skillet with 1/2 inch oil to 350–365°F (175–185°C).

Using a mandoline or very sharp knife, thinly slice potatoes (1/16–1/8 inch) and immediately place in a bowl of cold water. Swish to remove excess starch for 2–3 minutes, then drain and pat dry thoroughly with a clean towel.

For oven chips: toss dried potato slices with 3 tablespoons neutral oil, spread in a single layer on a parchment-lined baking sheet (use two sheets if necessary). Roast at 425°F, flipping once, until golden and crisp, 12–18 minutes depending on thickness. Season with 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika while hot.

For fried chips: fry potato slices in batches, without crowding, until crisp and golden 2–4 minutes per batch. Drain on paper towels and immediately season with salt, pepper and smoked paprika.

Keep chips warm in a low oven (200°F/95°C) briefly if needed, and serve alongside the lobster rolls.