Lobster Roll Recipe

Prep garlic butter

In a small saucepan or microwave-safe bowl, melt 4 tbs unsalted butter over low heat. Add the finely minced garlic, chopped parsley, 1 tsp salt and 1 tsp black pepper. Stir and keep warm over low heat so flavors infuse; do not brown the garlic.

Toast buns

Halve the 6 potato buns horizontally. Heat a large nonstick skillet or griddle over medium heat. Brush the cut side of each bun generously with the warm garlic butter. Place buns, buttered side down, on the skillet and toast until golden brown and crisp, about 1–2 minutes. Turn and briefly toast the outside of the top halves for 20–30 seconds. Remove and keep warm.

Check lobster

If using refrigerated cooked lobster, pat it dry with paper towel and discard any cartilage or shells. Coarsely chop meat into bite-sized pieces; keep some larger chunks for texture.

Make lobster filling

In a mixing bowl combine 6 tbs mayonnaise, 1 tbs lemon juice, 1 tsp lemon zest, 2 tbs finely diced celery, 2 tbs chopped chives, 1 tsp Dijon mustard, 1 tsp Old Bay (or seafood seasoning), 1 tsp salt and 1/2 tsp black pepper. Stir until dressing is smooth and balanced. Gently fold in the chopped lobster meat until evenly coated. Taste and adjust seasoning or a squeeze more lemon if needed. Chill briefly (10–15 minutes) if time allows to let flavors marry.

Make slaw

In a bowl combine 2 cups thinly shredded red cabbage and 1/2 julienned green apple (if using). Whisk together 2 tsp rice vinegar, 1 tsp apple cider vinegar, 1 tsp maple syrup or honey, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss the dressing with the cabbage and apple until evenly coated. Let rest 5–10 minutes so cabbage softens slightly.

Line the bottom of each toasted potato bun with a butter lettuce leaf if using (this helps prevent sogginess and adds a fresh note).

Divide the lobster mixture into six equal portions and mound into the bottom halves of the toasted buns, leaving a slight crown of lobster above the bun edge for a generous presentation.

Top each portion of lobster with a small spoonful (about 1–2 tbs) of the red cabbage slaw to add crunch and acidity. If a drier roll is preferred, serve slaw on the side.

Brush the inside edges of the top bun with any remaining garlic butter and place on top. Garnish with extra chopped chives or parsley and serve immediately with lemon wedges for squeezing over the lobster.

Notes: Ensure all components are cold or room temperature (except the toasted buttered buns) for ideal contrast. Adjust mayo quantity to achieve desired creaminess; lobster should remain the star.