Lobster Roll

I’m on a lobster roll.  Pun intended!  Sorry…

When I recently made lobster corn chowder to christen my new Cape Cod kitchen, I made sure to buy enough lobster so that I’d have plenty left over for some scrumptious lobster rolls.  It had been one long year since I’d had a fresh lobster roll because it’s next to impossible to get a fresh one in Illinois.  Definitely not a problem now that I’m living on the Cape!

I did, however, have the opportunity to enjoy a lobster roll using a frozen lobster tail last fall when I attended a Chicago area cooking class with Roger and our good friends, Barb and Peter.  It was one of those classes where you prepare the food and then have a nice meal, dining on the dishes you’ve prepared during class.  This class even served wine, an added bonus!  Barb and I were drawn to the class because its title was “Escape to the Cape,” and the brochure talked about the pleasures of dining on Cape Cod.  It seemed fitting since Roger and I were building a retirement home on Cape Cod.

One of the five recipes was for a New England lobster roll.  Even though I already knew how to make a lobster roll, I was in.  A second recipe was for scallops with a cilantro pesto, not exactly Cape Cod-ish, but quite tasty nevertheless.  The third recipe was for Jalapeño and Vermont Cheddar Cornbread.  Yummy, but Vermont = landlocked mountains and no ocean.  And, of course, while Vermont is a New England state, Cape Cod is in Massachusetts.  The fourth recipe was for a blueberry crumble–very yummy.  The fifth recipe was for a “low country shrimp boil.”  Huh?  The chef missed the mark here by about 1,000 miles!

To further prove the chef didn’t know a whole lot about Cape Cod, the “rolls” he provided for the lobster salad were more like hamburger buns.  Sacrilege!  Traditionally, lobster rolls are served in grilled hot dog buns, the kind with vertical slits not horizontal.

Despite the chef instructor being challenged by geography, all of the food was delicious; and we had a thoroughly enjoyable evening while we sliced and diced and chopped.

Now, how delicious is this fresh lobster roll exactly?  All I will say is that I may have moaned out loud after taking my first bite.  Don’t tell anyone.

One year ago:  Best Ever Potato Salad

Two years ago:  Gluten-free Buttermilk Pancakes

Three years ago:  Grilled Corn Succotash

Lobster Rolls

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  • 1 1/2 lbs. lobster meat
  • 1/2 cup mayonnaise
  • 3 tbl. freshly squeezed lemon juice
  • 2 inner celery ribs and leaves, finely chopped
  • 2 tbl. chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 4 hot dog rolls
  • Melted butter, for grilling hot dog rolls


Chop any large chunks of lobster into bite-sized pieces.

In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

Place lobster salad in refrigerator for 5 to 10 minutes.  (This allows the salad to absorb the flavorings.)

Brush sides of hot dog rolls with melted butter and grill until golden brown.  Fill with lobster salad and serve with Cape Cod potato chips, of course!

I’m sure they’re thinking, “Whatever happened to peanut butter and jelly sandwiches?”

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Source:  From a cooking class I took at Marcel’s Culinary Experience in Glen Ellyn, Illinois

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