Friday, June 25, 2010


A favorite summer indulgence of mine is the Lobster Roll: the quintessential summer sandwich. A perfectly balanced sandwich of fresh lobster meat tossed with a little mayo and a touch of celery, this decadent salad is piled into a buttered hot dog bun. So simple, so delicious!

One of my favorite summer stops is the beachy restaurant The Lobster Roll, a 40 year old institution in Amagansett. Fondly known as the LUNCH, after the enormous Lunch sign on the restaurant's roof, this modest road side haunt is known for their bowls of tender lobster bisque; well-spiced crab cakes; old-fashioned egg creams; and, of course, their famous lobster roll. Lunch is so popular that you need to come with a hearty appetite and some patience because the lines can get rather long. Your patience will be rewarded with chunks of tender lobster salad, piled into a soft hot dog bun-summer bliss!

Lobster Salad
recipe courtesy of The Lobster Roll, Amagansett, NY

I love to serve Lobster Salad in mini buns as a summer hors d'oeuvre.  Make the salad earlier in the day and serve in buttered buns with cocktails.
  • 1 cup chopped celery
  • 2 pounds freshly picked lobster meat chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
  • 3/4 to 1 cup good quality mayonnaise
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 6 hot dog buns
  • *Cooks Note: When celery is chopped, it tends to release its natural moisture, which can water down the lobster salad and give it a soupy consistency. To avoid this, chop the celery, wrap it in a dry clean towel or several paper towels, and place in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture.


In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) When toasted, stuff them with the chilled lobster salad and serve immediately.


Pemberley said...

Thanks for the recipe. This is always on my summer to do list and never have found a good recipe. I'm getting hungry just looking at that photo!

Anonymous said...

I am so hungry, I am going to the fish market to put this together to tomorrows LUNCH. YUM!

Stephanie @ La Dolce Vita said...

It's a yearly pilgrimage for us when we're out there. We love there and Turtle Crossing!

red ticking said...

you know i am all over this... although i love the crab shack... the best chowder...

now all i need is a tate's and i am set...
have a great weekend xx

Holly Goes Lightly said...
This comment has been removed by the author.
Holly Goes Lightly said...

Now you're talkin'! Just boiled some lobsters last weekend, chopped up the claw meat into this salad and stuffed it into some hot dog rolls. Really, is there anything better?


OK, I'm definitely doing this. It look fab, and sounds pretty easy. Got a giveaway over at my place, come see. xx's

Dumbwit Tellher said...

I so excited to get this recipe. It looks incredible. Great 4th of July treat. I do hope your having a wonderful summers Sunday, nice & lazy?

x deb

Things That Inspire said...

Oh, this post makes me miss the two summers that I lived in Boston; I would go to Quincy Market during my lunch break and have a surprisingly good lobster roll for lunch at least twice a week. I might need to make this recipe soon, because now I have a craving!

Mary Ann said...

now I am craving for lobster, the sandwich looks delish, thanks for sharing the recipe. hope you had a wonderful weekend. verbena cottage