Lobster Roll Recipe

Make the coleslaw

In a large bowl combine shredded green cabbage, red cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, kosher salt and black pepper until smooth. Toss dressing with shredded vegetables until evenly coated. Taste and adjust seasoning. Refrigerate at least 15 minutes to meld flavors before using.

Prepare lobster

If lobster is cold from refrigeration, bring it to just above room temperature for 10–15 minutes. Pat lobster meat dry with paper towels and chop into 1-inch pieces; set aside.

Brown the butter

In a medium skillet over medium heat, add 6 tbsp unsalted butter and 1 tsp neutral oil. Swirl occasionally; butter will foam, then the milk solids will darken and give a nutty aroma (2–4 minutes). Remove from heat immediately when solids turn golden-brown to avoid burning. Transfer brown butter to a heatproof bowl and let settle for 1 minute.

Finish lobster in butter

Return skillet to low heat and add the browned butter (careful of hot solids). Add lobster pieces and gently toss in the brown butter for 1–2 minutes just to warm through — do not overcook. Add 1 tbsp fresh lemon juice, 1 tsp kosher salt and 1 tsp black pepper; toss to coat and remove from heat.

Toast buns

Butter the split-top buns with 2 tbsp unsalted butter (evenly spread). Heat a clean skillet over medium heat and toast buns cut-side down until golden-brown and crisp, about 1–2 minutes per side. Keep warm.

Assemble

Place about 1/2 cup house coleslaw into the bottom of each toasted bun. Divide warm lobster meat evenly among the 4 buns, spooning any remaining brown butter over the lobster. Finish with a light sprinkle of flaky sea salt over each roll. Serve immediately.

Prepare lobster

Ensure cooked lobster meat is well chilled. Pat dry and roughly chop into 1/2-inch pieces; transfer to a mixing bowl.

Make dressing & toss

To the bowl with lobster add 1 cup mayonnaise, 1 tbsp fresh lemon juice, 1 finely diced celery stalk, 2 tbsp finely diced dill pickle, 2 tbsp finely minced red onion, 2 tbsp chopped fresh dill, 1 tsp kosher salt and 1 tsp black pepper. Gently fold until lobster is evenly coated. Taste and adjust lemon, salt or mayo as needed. Chill mixture 10–15 minutes for flavors to marry (optional).

Toast buns

Lightly butter the split-top buns and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Keep warm.

Assemble

Place about 1/2 cup house coleslaw in the base of each toasted bun. Spoon the chilled lobster salad into buns (about 1/2 cup per roll). Garnish with a small sprig of dill or extra pickle if desired. Serve chilled or at cool room temperature.