Lobster Roll with Celery Remoulade


  • 3½ ounces lobster, claw and knuckle meat
  • 2 ounces celery remoulade, recipe follows
  • Lemon juice and zest
  • Top loading hot dog bun
  • Mayonnaise, as needed
  • Toasted celery seed, as needed
  • Celery leaves
  • Kosher salt, as needed


Gently fold lobster with celery remoulade. Season with a touch of lemon juice and zest. 

Brush top-loading hot dog bun with mayonnaise and toast each side. Spoon meat into bun and finish with toasted celery seeds and celery leaves. Makes 1 serving with leftover remoulade.

To make celery remoulade: Combine 2 cups housemade mayonnaise, 2 tablespoons each chopped capers, diced pickled ramps or pickled shallots, finely diced celery, thinly sliced scallions and 1 teaspoon fresh horseradish. Sprinkle with salt and adjust seasoning with a splash of ramp vinegar.

Executive Chef Andrew Whitcomb; Colonie, Brooklyn, New York