Live like the 1% Lobster Rolls

To me, the blissful indulgence of a Lobster Roll is the contrast between the warm, buttered & toasted potato roll and the chilled lobster salad.  Sheer perfection.

For added luxury, I like to heat 4-6 tablespoons dry sherry in a pan over high heat until it has reduced to 2-3 teaspoons.  I add the reduced sherry to the Lobster as I’m combining ingredients for the salad.

Lobster Rolls



4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat

1/4 cup mayonnaise

1/4 cup sour cream

1 celery stalk and leaves, finely chopped

2 tablespoons chopped fresh chives

1 tablespoon white distilled vinegar

pinch cayenne pepper

Salt and freshly ground black pepper

4 potato hot dog rolls

Melted butter, for brushing


1  Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, sour cream, vinegar, celery, chives, cayenne, and salt and pepper to taste.  Chill the salad until ready to use (minimum of 10 minutes).

2  Heat a non-stick pan over low to medium heat.

3  Brush the inside of the potato rolls with melted butter and toast the rolls, face down, in the non-stick pan until golden brown.

4  Fill the warm rolls with the chilled lobster salad and serve immediately.

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