The Highroller Lobster Co. Recipe

Prep lobster

If using live lobster, steam or boil until shells are bright red (about 8–10 minutes for 1–1.25 lb lobster). Cool, extract meat from claws, knuckles and tail. Remove cartilage and membranes and coarsely chop into bite-size pieces. If using pre-cooked lobster meat, pat dry and chop.

Mix dressing

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon Old Bay (if using). Whisk until smooth and balanced. Taste and adjust lemon, salt or mustard as needed.

Fold lobster and aromatics: Gently fold the chopped lobster into the dressing along with 1/4 cup finely diced celery, 2 tablespoons chopped chives and 1 tablespoon chopped tarragon (if using). Fold only until lobster is coated — avoid over-mixing to keep chunks intact. Chill 10–15 minutes to let flavors marry, or serve immediately for a wetter filling.

Toast buns

Heat a large skillet or griddle over medium heat. Butter both cut faces of each split-top bun with the softened butter (about 3 tablespoons total for 4 buns). Place buns buttered-side down on the skillet and toast until golden-brown, 1–2 minutes. Flip briefly and warm the outer side for 15–20 seconds to crisp. Remove from heat.

Fill rolls

Divide the lobster filling evenly among the 4 toasted buns (about 4 oz lobster filling per roll). Mound gently so you get visible chunks of lobster. Optionally brush the top of each roll with 1/4 teaspoon extra-virgin olive oil for shine.

Garnish & serve

Sprinkle each roll with a pinch of chopped parsley or microgreens. Serve immediately with lemon wedges on the side for squeezing. Recommend adding potato chips or coleslaw as a side.

Boiled potatoes: If serving potatoes, scrub and halve small new potatoes, simmer in salted water until tender (12–15 minutes), drain and dress with a little butter and chopped parsley. Coleslaw and chips can be served straight from package or prepared ahead.