Lobster Roll Recipe

In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons concentrated dashi (or 1 tsp instant dashi dissolved in 1 tbsp warm water), 1 tsp fresh lemon juice, 1/2 tsp rice vinegar, 1/4 tsp grated garlic, 1/4 tsp sugar and 1/8 tsp salt.

Whisk until smooth and taste. If the aioli is too thick, whisk in up to 1 teaspoon neutral oil or a few drops of water to reach a spreadable consistency.

Adjust seasoning — add a pinch more salt, a few drops of lemon juice, or a touch more dashi to deepen umami. Refrigerate while you prepare the rest of the sandwich.

If using pre-cooked lobster, pat meat dry with paper towels and chop into 1/2-inch pieces. Reserve any juices separately to adjust moisture if needed.

In a medium bowl, combine the chopped lobster (1 1/4 cups), 1/2 cup dashi aioli, 1/4 cup very finely diced celery and 2 tablespoons chopped chives. Gently fold ingredients together to avoid breaking up the lobster chunks — you want intact, meaty pieces.

Add 1 tablespoon fresh lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasonings: add a touch more aioli if you prefer creamier, or a bit more lemon for brightness. Cover and refrigerate for 10–15 minutes to let flavors meld, but do not let it sit so long that the lobster becomes soggy.

Heat a skillet or griddle over medium heat. Lightly butter the outside faces of each split-top roll with the softened unsalted butter (about 1/2 tablespoon per side across 4 rolls total).

Place rolls butter-side down in the hot skillet and toast until golden brown and crisp, 1–2 minutes per side. Remove and keep warm.

Using a spoon, generously mound the lobster mixture into each toasted roll, dividing filling evenly among 4 rolls (about 5 ounces filling per roll).

Garnish each lobster roll with a few microgreens or a sprinkle of finely chopped parsley, and a light squeeze of fresh lemon from the wedges. Serve immediately with crab boil chips on the side.

Preheat the oven to 325°F (160°C) if you prefer to warm and refresh chips, or make them in a bowl for immediate service without heating.

In a small bowl, combine 2 tablespoons melted butter, 1 tablespoon Old Bay seasoning, 1/2 teaspoon paprika, 1 teaspoon lemon zest and 1 teaspoon finely chopped parsley.

Place 6 oz plain potato chips in a large mixing bowl or a resealable plastic bag. Drizzle the seasoned butter over the chips and gently toss or shake until chips are evenly coated. Be careful to avoid crushing the chips — toss lightly and in short bursts.

If you prefer warm, spread the seasoned chips in a single layer on a baking sheet and bake for 4–6 minutes until fragrant and just crisped (watch closely to avoid burning). Remove and cool slightly.

Transfer chips to a serving bowl alongside the lobster rolls.