Late Summer Lobster Rolls

On my frequent trips to the grocery store for my personal chef clients, I always take a peek at the lobster tank. Besides the oysters, mussels and clams (which basically just sit on top of crushed ice) lobsters are the only live creature available at the store. It is fascinating to watch them jockey for space in the their watery home.

The price of lobsters dictate if I will pick some up for dinner. When at their peak of around $15 a pound, the hard-shelled spiny fellows only get a glance from me. But during the late summer months when the lobsters’ shells are soft, the price per pound dips to around $5 to $6. I snag a half dozen or so for dinner that evening and a few lobster rolls for lunch the next day.

Typically, I prepare lobster and lobster rolls when vacationing at the Jersey shore. Fortunately, lobster is one seafood that can be counted on to be fresh whether it is purchased at the shore in New Jersey, on the plains of Illinois or the mountains of Wyoming. They must be alive before they are cooked so it is easy to know they are fresh.


Lobster rolls are a cinch to make. The most time-consuming part of the preparation is removing the cooked meat from the shell. Enlist a couple family members to help with the task to speed up the process. To produce 1 pound of lobster meat you will need about 4 lobsters that are about 1 and ¼ pound each.

Chunks of chilled lobster are tossed with only a few ingredients. The lobster is the star of the recipe so you don’t want to mask its rich flavor with lots of other components. Just enough mayonnaise to hold the ingredients of lobster, chopped celery and parsley, salt and pepper together are all that is needed to make the decadent sandwich.

My favorite way to serve the lobster salad is in a soft split top roll with just a slight squeeze of lemon juice. It’s a salty, sweet, savory, crunchy, soft and delicious creation all at the same time.



Late Summer Lobster Rolls
Recipe type: entree
Prep time: 
Total time: 
Serves: 4
  • 1-pound cooked lobster meat, chilled
  • 2 tablespoons mayonnaise
  • ½ cup finely chopped celery
  • 2 teaspoons finely chopped parsley
  • ¼ teaspoon salt
  • A few grinds of fresh pepper
  • 4 split top rolls
  • Lemon wedges
  1. Cut lobster meat in to 1-inch pieces. Place in a bowl with the mayonnaise, celery, parsley, salt and pepper. Gently toss to combine.
  2. Divide the lobster between the rolls and serve with lemon wedges.
Recipe by Amy Casey ~ 2017

© 2017 amycaseycooks


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