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Lobster Roll

The best way to make a Lobster Roll? Laurence Edelman, chef/owner of The Mermaid Inn, tells it to us straight. It's all about the lobster. Just use a simple cooking techique, add textured and aromatic accompaniments, a handful of Old Bay-seasoned fries and you're good to go.

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About Laurence Edelman

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Tags:

  • chef
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  • mermaid inn
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  • new york city
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About Lobster Roll

The best way to make a Lobster Roll? Laurence Edelman, chef/owner of The Mermaid Inn, tells it to us straight. It's all about the lobster. Just use a simple cooking techique, add textured and aromatic accompaniments, a handful of Old Bay-seasoned fries and you're good to go.

About Laurence Edelman

Chef Laurence Edelman, from The Mermaid Inn in NYC, has cooked all over the country.  He has taken his experience, by way of Boston and New Orleans, and found a home in the culinary haven of  New York City.  With a passion for all things seafood, he creates the freshest and purest dishes from the sea and has very appreciative diners to show for his efforts.

 

Recipe

Print recipe

Ingredients

  • two 1½-2 lb lobsters
  • mayonnaise
  • celery, chopped
  • chives, chopped
  • pinch of cayenne pepper
  • juice of ½ lemon
  • pinch of salt
  • brioche, toasted (or bread of choice)

How-to

  1. Cook lobsters in salted boiling water for 3 minutes.  Then let cool in an ice bath
  2. Remove lobster meat and rough chop.  Fold in mayo, celery, chives, cayenne pepper, the juice of ½ lemon, and salt to taste
  3. Pile high on toasted brioche (or bread of choice)

Recommendations: Serve with Old Bay-seasoned fresh fries and a lemon wedge

 

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