The Lobo Roll


If you can’t get your hands on lobster, or can’t stomach the exorbitant price tag (I feel you!!), you can totally use shrimp instead. You’ll want about 1 ¼ pounds of shell on shrimp, and can either buy them already cooked, or poach them yourself in a pot of water. Use this recipe as a guide. If you’ve never cooked lobster before, fear not! It’s not that scary. You can place the lobsters in the freezer for 10 minutes or so before cooking them to sedate them so they don’t squirm around as you’re dropping them into the pot. Or just be bold and go for it.

Active Time: 1 hr

Total Time: 1 hr



  • 2 scallions or 1 small bunch chives
  • 1 celery stalks
  • ½ cups dill leaves
  • 2 lemons
  • 8 small little gem or romaine leaves


  • 4 hot dog buns
  • 3 tablespoons mayonnaise
  • Kosher salt, freshly ground black pepper


  • 4 1 ½ pound live lobsters, or 1 pound cooked lobster meat

1. If cooking the lobsters:

  • Fill a large pot (big enough to hold all 4 lobsters with a lid on) with water and bring to a boil. Once it boils, add all 4 lobsters to the pot, cover and set a timer for 10 minutes. The shells should be bright red. (Note: if you’re cooking lobsters that are larger than 1 ½ pounds, you’ll need to add a few minutes. You can test for doneness by sticking an instant read thermometer into the thickest part of the tail. It should register 140°F. If you don’t have a pot large enough to hold all 4 lobsters you can cook them in two Dutch ovens or pots that hold at least 7 quarts water.)
    Using tongs, transfer to a baking sheet to cool until cool enough to handle.

2. Remove the meat:

  • Using your hands, twist the tails of the lobsters to separate them from their bodies. Then, using kitchen shears or a sharp kitchen knife, snip down the underside of the tail. Break open the tail and remove the meat. Twist the claws and knuckles to remove them from the bodies.
  • Using lobster crackers or the back of a chef’s knife, crack the claws, and remove the meat. Do the same for the knuckles. You may need a skewer or pick to help excavate the knuckle meat. Repeat with remaining lobsters. (After all is said and done you can save or freeze the lobster bodies for lobster stock.)
  • Rinse the lobster meat of any roe or excrement (or eat the roe if you’re into it!!)

3. Make the lobster salad:

  • Cut the lobster meat into ½” pieces.
  • Transfer to a medium bowl.
  • Finely chop1 celery stalk, and thinly slice 2 scallions; add to the bowl.
  • FInely chop ⅓ cup dill leaves; add to the bowl.
  • Stir in 3 tablespoons mayonnaise.
  • Finely grate the zest of half of a lemon in the lobster salad, then squeeze in the juice of 1 lemons. Season the lobster salad with salt and black pepper. Taste, and add more lemon juice as you see fit— it should be brighty and lemony.
  • Cover and refrigerate until fully chilled.

4. Butter and griddle the buns:

  • Heat a large non-stick skillet over medium. Melt 1 tablespoon of unsalted butter. Once foamy, add all four hot dog buns to the skillet, upending them on their sides. Cook until golden brown, 30 second-1 minute. Turn and continue to toast on the other side as well as the top. Alternatively, you can grill the buns for a minute or two on each side.
  • Whatever you do, keep an eye on them because they toast quickly. This will warm the buns making them softer and more delicious.

5. Assemble:

  • Line each lobster roll with a few pieces of romaine or little gem lettuce. Squeeze a bit of lemon onto the lettuces. Spoon heapfuls of lobster salad into each one.
  • Serve immediately with lemon wedges alongside.

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