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New England Lobster Rolls

For lunch this weekend, I made these sumptuous lobster roll sandwiches. My kids enjoyed these sandwiches very much. We headed outdoors, to one of the lovely parks here in Vancouver as the weather this spring have been just great! :-)

Recipe adapted from The Dean & Deluca Cookbook

New England Lobster Rolls


1 lb Cooked Lobster Meat, cut into coarse chunks (approximately 2 cups)
1/4 Cup Celery, cut into the size of gambling dice
1/4 Cup Mayonnaise
Sea Salt and Pepper to taste
Pinch of Sweet Paprika
Butter for greasing the griddle and the buns
4 Hot Dog Buns


Blend the lobster meat in a bowl with celery and mayonnaise. Add a few drops of cold water to smooth out the mixture. Season well with salt and pepper, and add the paprika. Place in refrigerator until mixture is very cold.

Grease a griddle or a cast iron skillet over moderate heat with a little butter. Open the hot dog buns (without separating the two halves of each one). Smear a little butter on the outside of each bun, then place them on the hot griddle or in the hot skillet, spread open, exterior side down. Place a weight on the buns (a heavy pan will do). Cook until the exteriors are golden, about 1 minute. Remove buns.

Fill each bun with one fourth of the lobster mixture, sprinkle with paprika, and serve immediately.


  1. the lobster meat looks chunky and haughty... i should try finding them in northern ireland (but i doubt we have fresh ones here)

  2. I remember seeing these all the time when I was in Maine. A classic! Looks great!

  3. I've never thought of making lobster rolls before...but now I want to! These look delicious.

  4. I had my 1st lobster roll in Boston earlier this year. It was sooooooooooooooooooooooooo great! Yours is taking me back there right now. Thank you!


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