Lobster claw meat is generally softer and sweeter than the tail meat. For that reason, many chefs prefer claw meat for lobster rolls. The claw meat also could be combined with chopped tail meat.


3 cups of chopped lobster claw meat (about 10 to 12 claws)

¼ cup vinaigrette salad dressing

½ cup finely diced celery

¼ to 1/3 cup mayonnaise, more or less to taste

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

4 frankfurter (top-split) rolls


In a large bowl, combine the lobster meat and salad dressing, tossing to coat. Cover and refrigerate at least 2 hours. Drain the lobster meat, discarding any excess dressing. Add the celery and mayonnaise and mix well, adding more mayonnaise if needed to moisten well. Season with salt and pepper. Set aside.

In a large skillet over medium heat, melt the butter. Add the rolls and toast, turning, until lightly browned on both sides. Fill the rolls with the lobster salad mix. Servings: 4

Recipe adapted from Linda Greenlaw and Martha Greenlaw’s “Recipes From A Very Small Island,” Hyperion, 2005

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