Classic Lobster Rolls


Many of you have yet to experience the US Open. Those that have will probably agree with me that it’s really a ton of fun with enough food and drink options to make your head spin. My favorite thing to nosh on at the Open has always been (and may always be) the signature lobster roll. Here’s my lobster roll recipe to make at home while you sit and watch the Semis and Finals this weekend! Enjoy!


  • 1 1/2 pounds lobster meat (boiled, steamed, but not roasted)

  • 2 celery stalks (I prefer the inner stalks as they are a bit less fibrous)

  • 1/2 cup crème fraiche*

  • 3 tbsp. freshly squeezed lemon juice

  • 1 1/2 tbsp. finely chopped flat leaf parsley

  • 1/2 tbsp. freshly chopped tarragon

  • Sea salt

  • Freshly ground black pepper

  • 4 sub rolls (preferably, if you can find them, brioche buns), lightly toasted

  • Melted (salted) butter for buttering the rolls


  1. Chop the lobster into bite-size pieces and place into a bowl.

  2. Add to the bowl the crème fraiche, lemon juice, parsley, tarragon, a couple pinches of pepper, and a couple pinches of salt. (Add more salt and pepper to taste).

  3. Stir all together.

  4. Right when the rolls come out of the toaster, brush them with the melted butter, making sure they’re buttery and delicious!

  5. Fill each roll with equal servings of lobster salad.

  6. Garnish with an extra pinch of the tarragon and parsley bits and serve!

  7. Enjoy!