Mindy Kobrin


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Prepared in 15 minutes or less.

  • 1½ lbs cooked lobster from your fishmonger or seafood market
  • 4 tsp lite mayonnaise
  • ¼ tsp dried tarragon
  • ¼ tsp chervil
  • ¼ tsp thyme
  • ¼ tsp garlic salt
  • ¼ tsp celery salt
  • 4 hot dog buns, toasted
  • ½ lemon, juiced
  • ¼ lbs unsalted butter
  • Salt and fresh pepper to taste
  • Chopped chives for garnish

Cut the cooked lobster into ½ inch pieces and place them in a mixing bowl.  Mix spices in a small bowl then set aside.  Melt the butter in a saucepan over medium heat.  Brush the insides of the hotdog buns with some of the butter then toast buns face down on a hot griddle or under a broiler.  Add lemon juice to melted butter in the saucepan and stir gently.

Spread 1 teaspoon each of lite mayonnaise onto each toasted bun.  Spoon equal amounts of lobster meat into each of the buns.  Drizzle the lobster meat with the lemon-butter mixture.  Sprinkle the spice seasoning mix to taste over the prepared lobster buns.  Garnish with a pinch of chopped chives.  Serve immediately with crispy sweet potato french fries.  Serves 4.

Option:  If you prefer a little texture or crunch, add 2 cleaned celery ribs, thinly sliced to cooked lobster meat and toss.  

If you prefer to pair wine with your lobster roll, select a wine with a little more acidity to balance it with the natural fat!  I like to keep to the classics for this one and suggest a Riesling or a white Bordeaux.