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Lobster Rolls with Fresh Dill

Servings: 4

Ginger Pierce and Preston Madson of Jams in New York City let the flavor of fresh Maine lobster sing by using the perfect bun and just enough ingredients to season their salad.


  • 2 1-1/4-lb. Maine lobsters, steamed
  • 1/3 cup thinly sliced celery
  • 1/3 cup mayonnaise
  • 3 Tbs. minced red onion
  • 2 tsp. fresh lemon juice; more to taste
  • 1/2 tsp. hot sauce
  • 1/2 tsp. finely chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • 4 top-sliced brioche-style hot dog buns, or similar rolls
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • Lemon wedges
  • Potato chips (optional)

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 195
  • Sodium (mg): 1010
  • Carbohydrates (g): 45
  • Fiber (g): 3
  • Sugar (g): 6
  • Protein (g): 20


  • Shell the lobsters, and thinly slice the meat (you should have about 1-1/2 cups). In a medium bowl, gently fold together the lobster, celery, mayonnaise, onion, lemon juice, hot sauce, dill, 1/4 tsp. salt, and a few grinds of pepper. Cover and refrigerate until ready to use.
  • To serve the lobster rolls, position a rack in the center of the oven, and heat the oven to 375°F.
  • Brush the inside and top of each bun with the butter. Put the buns on a parchment-lined rimmed baking sheet. Transfer to the oven to toast lightly, about 8 minutes.
  • Season the lobster salad to taste with lemon juice and salt. Divide the lobster among the buns. Allow them to sit at room temperature for about 5 minutes. Serve with a lemon wedge and chips, if you like.


Rate or Review

Reviews (1 review)

  • user-2388530 | 06/28/2018

    Everyone is entitled to their own taste/opinion, adding red onion, dill AND hot sauce to lobster strikes me as overkill. Why not have these available for people to add as desired?

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