Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.

Mary-Frances Heck
July 2018

Gallery

Victor Protasio

Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.

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  • Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.

  • Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.