Babe Sewall's Lobster Roll

Name: Babe Sewall's Lobster Roll
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 1 1/4 -pound lobsters, steamed; 1/4 cup pickles, diced small; 1/4 cup celery, diced small; 1 teaspoon celery salt; 1 teaspoon white pepper; 1/2 cup mayonnaise; 4 hot dog buns; 3 tablespoons butter; 1 tablespoon lemon juice; 1 tablespoon kosher salt

Boston Area Lobster Lobster Roll Easy Memorial Day 4th of July New England Mayonnaise Pickles Butter Lemon Juice Celery Lunch Dinner Sub / Sandwich Summer Pescatarian

Save (7)

Rate

4 servings Easy

Total: 30 min Active: 10 min

0 Ratings

Ingredients (10)

2 1 1/4 -pound lobsters, steamed
1/4 cup pickles, diced small
1/4 cup celery, diced small
1 teaspoon celery salt
1 teaspoon white pepper
1/2 cup mayonnaise
4 hot dog buns
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon kosher salt

Try Amazon Fresh

Nutritional Information

Calories616
Fat34.63g
Saturated fat9.7g
Trans fat0.38g
Carbs22.11g
Fiber1.17g
Sugar2.84g
Protein51.21g
Cholesterol394.2mg
Sodium1580.92mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

This recipe comes from Jeremy Sewall, the chef at seafood-centric Row 34 in Boston—well, technically, it comes from his grandmother, Ethel “Babe” Sewall. She was married to a lobsterman for nearly 50 years, so naturally, she cooked a lot of lobsters. This classic mayonnaise-accented lobster roll with celery also includes diced pickles for extra piquant crunch, and was a favorite lunch at her house.

If you need guidance on steaming, cracking, and extracting the meat from a lobster, see our Basic Steamed Lobster recipe. And if you want to make your own buns, get our Hot Dog Buns recipe. (If you go that far, why not make our Homemade Mayonnaise too?)

Serve these sandwiches with our Classic Coleslaw, and some potato chips. See our Rules for Perfect Lobster Rolls.

by Jeremy Sewall

Instructions

1Remove all meat from the lobster and dice into medium size pieces.
2In a large bowl, mix the mayonnaise, pickles, celery, lemon juice, celery salt, kosher salt, and pepper, then gently fold in the lobster meat. Set aside.
3In a non-stick pan or on a griddle, melt the butter. Lightly toast the hot dog buns on both sides. Fill the buns with lobster salad and serve immediately.

Load Comments

Recommended from Chowhound

How to Spatchcock Turkey Like a Pro

(04:30)

Video from Holidays

When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird. Special thanks to The International Culinary Center