August 4, 2015

Classic Lobster Rolls with
 Lemon Aioli

Recipe: Amy Rosen

The best classic summer recipes, without a doubt, always involve some sort of seafood ingredient. The key to this delicious dish is how the cool lobster salad tucks into the warm, buttery toasted roll — summer simplicity at its finest.


  • 1⁄4 cup mayonnaise

  • 1 stalk celery, finely chopped

  • 1 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 2 tsp Dijon mustard
  • 1⁄2 tsp sea salt

  • Freshly ground black pepper to taste
  • 2 cups cooked lobster meat (approx. 2 11⁄2-lb. lobsters), roughly chopped
  • 1 tbsp butter at room temperature
  • 4 top-split New England–style rolls
  • Boston lettuce, rinsed and patted dry
  • Potato chips

  • Dill pickle spears


Yield: Serves 4

  1. In a large bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt and pepper to taste. Using a rubber spatula, gently mix in lobster until well coated. Refrigerate for at least 1 hour.
  2. Just before serving, heat a large skillet over medium heat. Add 1⁄2 tbsp butter and melt until it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy.
  3. Flip rolls to toast exterior in the same manner as above. Repeat with remaining butter and rolls.
  4. Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips and a spear of dill pickle.

Angus Fergusson


House & Home June 2011