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Yields: 10 Rolls


For the lobster:

2 ½ lbs. fresh cooked lobster meat

Juice of one lemon

1 – 1 ¼ cups mayonnaise 

2 ½ stalks chopped celery 



For the buns:

10 New England brioche rolls

½  stick butter, room temperature


Chop the lobster meat.  

Combine lobster with lemon juice in a large bowl. 

Add the remaining ingredients and stir to combine. Set aside. 

Butter the outsides of the New England rolls and grill in a pan until browned. 

Add the lobster salad to the rolls and serve.

This article was published in the May/June 2023 print edition of Katonah Connect.

Editor-in-Chief at Connect to Northern Westchester | Website

Gia Miller is an award-winning journalist and the editor-in-chief/co-publisher of Connect to Northern Westchester. She has a magazine journalism degree (yes, that's a real thing) from the University of Georgia and has written for countless national publications, ranging from SELF to The Washington Post. Gia desperately wishes schools still taught grammar. Also, she wants everyone to know they can delete the word "that" from about 90% of their sentences, and there's no such thing as "first annual." When she's not running her media empire, Gia enjoys spending quality time with friends and family, laughing at her crazy dog and listening to a good podcast. She thanks multiple alarms, fermented grapes and her amazing husband for helping her get through each day. Her love languages are food and humor.