Yields: 10 Rolls


For the lobster:

2 ½ lbs. fresh cooked lobster meat

Juice of one lemon

1 – 1 ¼ cups mayonnaise 

2 ½ stalks chopped celery 



For the buns:

10 New England brioche rolls

½  stick butter, room temperature


Chop the lobster meat.  

Combine lobster with lemon juice in a large bowl. 

Add the remaining ingredients and stir to combine. Set aside. 

Butter the outsides of the New England rolls and grill in a pan until browned. 

Add the lobster salad to the rolls and serve.

This article was published in the May/June 2023 print edition of Katonah Connect.

Editor in Chief at Katonah Connect | Website | + posts

Gia Miller is an award-winning journalist and the editor in chief/co-publisher of Katonah Connect. She says she’s living the dream she never knew she had. Gia enjoys telling people’s stories, laughing at her crazy dog and a good podcast. She thanks multiple alarms, fermented grapes and her husband for helping her get through each day. Her love languages are food and humor.