Lobster rolls are like Harry Potter movies: In our opinion, there can never be enough.
And this roll is ready to star at your next surf-and-turf-themed soiree: We asked Island Creek Oyster Bar chef Jeremy Sewall to share his grandmother’s time-tested recipe, which she perfected over 50 years of serving her lobsterman husband’s catches.
Consider us spellbound.
Ethel “Babe” Sewall’s Lobster Rolls
4 1¼-pound lobsters, steamed
1 c. mayonnaise
½ c. pickles, diced small
½ c. celery, diced small
2 tbsp. lemon juice
2 tsp. celery salt
2 tbsp. kosher salt
2 tsp. white pepper
6 tbsp. butter
8 hot dog buns
1. Remove all meat from the lobster and dice the meat into medium-size pieces.
2. Mix the mayonnaise, pickles, celery, lemon juice, celery salt, kosher salt, and pepper with the lobster. Reserve.
3. Melt the butter in a nonstick pan or on a griddle. Lightly toast the hot dog buns on both sides.
4. Fill the buns with lobster salad and serve.
Island Creek Oyster Bar, 500 Commonwealth Avenue, Kenmore Square (617-532-5300 or islandcreekoysterbar.com).
Photo: Courtesy of Island Creek Oyster Bar