New England Lobster Roll & Chowder Recipe

Prepare lobster filling

If lobster meat is refrigerated, bring to room temperature for 10–15 minutes. In a medium bowl combine chopped lobster meat, diced celery, mayonnaise (if using), lemon juice, minced chives, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently fold to combine—do not mash; keep chunky. Taste and adjust seasoning.

Toast buns

Heat a large skillet over medium heat. Add 2 tablespoons butter and allow to melt and foam. Brush or spoon the melted butter on the cut sides of each split-top bun. Place buns cut-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes. Turn briefly to warm the outside if desired, then remove and keep warm.

Assemble rolls

Divide lobster mixture evenly among the 4 toasted buns (about 3/8 cup per bun). Optionally brush a little extra melted butter over the top of the lobster for shine and richness. Garnish with a sprinkle of chopped parsley, an extra grind of black pepper and a lemon wedge on the side.

Sweat aromatics and cook potatoes

In a heavy-bottomed pot or Dutch oven over medium heat, melt 3 tablespoons butter. Add the diced onion and celery and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced potatoes and toss to coat in the butter and aromatics.

Make roux and add stock

Sprinkle the 3 tablespoons flour over the vegetables and potatoes, stirring constantly for 1–2 minutes to cook the raw flour taste (do not let it brown). Gradually pour in the 2 cups stock while whisking to avoid lumps. Add the reserved clam juice (1/2 cup), thyme, bay leaf and bring the mixture to a gentle simmer.

Simmer until potatoes are tender

Reduce heat to medium-low and simmer gently until the potatoes are tender when pierced with a fork, about 12–15 minutes. Stir occasionally to prevent sticking.

Finish with clams and cream

Remove and discard the bay leaf. Stir in the clams (including any chopped clam meat) and the 1 cup half-and-half. Warm through over low heat for 3–4 minutes—do not boil once cream is added to prevent breaking. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust seasoning. If you prefer a thicker chowder, simmer an additional 2–3 minutes; for creamier, add another 2 tablespoons half-and-half.

Serve

Ladle chowder into warmed bowls and garnish with chopped parsley and an extra grind of black pepper or a sprinkle of sea salt flakes. Serve immediately alongside or under the lobster rolls to keep everything warm.

Plate each lobster roll with a lemon wedge and a small bowl or cup of chowder. Offer extra cracked black pepper and sea salt flakes. Serve immediately while rolls are warm and chowder is steaming.