The Porthole Recipe

Prepare lobster meat

If using whole cooked lobster, pick meat from claws, knuckles, and tail and coarsely chop into 1/2- to 3/4-inch pieces. Pat lightly with paper towels to remove excess moisture. Measure about 1 pound after chopping.

Mix dressing

In a medium bowl combine 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and homogenous.

Combine filling

Add the chopped lobster, 1/2 cup very finely diced celery, and 2 tablespoons sliced chives to the dressing. Gently fold with a rubber spatula until lobster is evenly coated. Taste and season with 1 teaspoon kosher salt and, if desired, 1/4 teaspoon celery salt. Adjust lemon or salt to taste. Chill in refrigerator for 20–30 minutes to let flavors meld (optional but recommended).

Heat a large nonstick skillet or griddle over medium heat. If using, add 1 teaspoon neutral oil and spread; wipe excess so butter does not burn.

Butter and toast rolls

Spread about 1 tablespoon softened unsalted butter on the outside flat sides of each split-top roll (both top and bottom exterior). Place rolls butter-side down on the hot skillet and toast until golden brown and crisp, about 1.5–2 minutes per side. Reduce heat if butter begins to brown too quickly. Remove toasted rolls to a plate and, if desired, spread a light smear of remaining butter on the inside to warm them.

Fill each toasted roll generously with the chilled lobster mixture, dividing the filling evenly (roughly 1/4 lb lobster mix per roll). Gently mound so pieces remain intact; avoid overmixing which will break up the meat.

If using, tuck a small handful (about 1 tablespoon) of microgreens or baby arugula into each roll under the lobster for contrast and a slight peppery note. Sprinkle each roll with a pinch of chopped parsley and an extra grind of black pepper.

Serve immediately with lemon wedges on the side for squeezing. Offer extra celery salt at the table if guests like a slightly savory finish.