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  • Weyand's Chef

Lobster Roll

This is a yummy summer dinner, with mouth-watering taste!


8 oz. package cooked lobster meat

1 tablespoon mayo

Zest of half of a lemon

1/4 cup chopped shallots

1 stalk celery, finely chopped

1 tablespoon chopped fresh chives

Salt and pepper to taste

Green bib lettuce

4 brioche buns or New England-style split-top hot dog buns 


Combine lobster meat, mayo, lemon zest, shallots, salt and pepper. 

Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture over lettuce and serve.

Recipe and photo courtesy of David and Sarah Blume.

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