Babe Sewall's Lobster Roll
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.
- 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
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.
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