Lobster Roll - Rombauer Vineyards
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Lobster Roll

joy of cooking



Prep Time:

10 Minutes

Cook Time:

25 Minutes

Total Time:

35 Minutes


1 cup or more white wine
2 1.5 lb lobsters or 1 2.5 lb lobster
3 cup finely diced celery
(1 tablespoon chopped celery leaves)
2 tablespoon chopped parsley
1-2 tablespoons lemon juice
Salt and freshly-ground black pepper to taste
About 3 to 4 tablespoons mayonnaise or aioli
4 hot dog buns or brioche or challah rolls
3 tablespoons butter
Lemon wedges

1Step 1

In a deep stockpot, bring 1.5 inches of water and 1 or more cups of white wine to a boil over high heat.

2Step 2

Add the live lobsters and cover, weighting the lid to keep in the steam and the lobsters. Steam for about 10 minutes for 1.5lbs lobsters, plus 3 minutes for each additional pound, until they turn bright red. Remove with tongs.

3Step 3

Let the lobster cool and remove the meat, cutting it into bite-size chunks.

4Step 4

Combine celery, celery leaves, parsley, lemon juice, and lobster meat. Add salt and pepper to taste. Stir in maynonnasie or aoili

5Step 5

Split the buns along the top (but not all the way through)

6Step 6

In a large skillet, melt the butter over medium-low heat. Place the buns on their sides in the pan (slit facing sideways) and move them around the pan to distribute the butter. Weigh the buns down with another skillet and griddle them for 5 minutes on each side, or until dark brown.

7Step 7

While they are still warm, fill the buns with the lobster and serve garnished with lemon wedges

We'll cheers to that

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