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?)