• 1 "Split Top Bun" (Traditional Bread for Lobster roll)
  • 6 ounces Lobster Meat (1 average size lobster will yield around two portions)
  • 2 tablespoons sliced celery
  • 2 tablespoons sliced red onion
  • 1 -2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon Butter
  • 2 teaspoons chopped chervil


  1. First, cook your lobster and allow to cool.
  2. To get the meat out of the lobster, first, use a cloth to crack the tail shell and pull out the tail meat.
  3. Crack claws with the back of a knife under the cloth, and pull out meat.
  4. For the knuckles, use shears to cut on both sides then split them apart.
  5. The knuckle is the perfect size for the roll, so cut the tail and claws to roughly that size.
  6. Add lobster meat to a mixing bowl.
  7. Slice celery and red onions.
  8. Roughly chop up the chervil.
  9. Add vegetables to a bowl with mayonnaise, and mix together.
  10. Juice 1/2 lemon over it.
  11. Add a generous portion of butter to a hot griddle.
  12. Add roll to buttered pan - make sure it's super crispy.
  13. Take off and immediately add lobster salad.
  14. Enjoy your lobster roll!