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The Ordinary’s Lobster Rolls


4 freshly baked lobster rolls*

Cooked lobster meat from four ¼-lb lobsters (recipe follows)

6 tablespoons lobster mayonnaise (recipe follows)

2 teaspoons minced shallot

2 teaspoons minced chives

4 teaspoons finely diced celery

Lemon juice, to taste

Dash of Old Bay seasoning

For lobster

8 stalks of celery, rough chopped, with green leaves reserved for garnish

3 white onions, rough chopped

1 large fennel bulb, rough chopped

1 lemon, halved

2½ liters (about 3 bottles) white wine

12 quarts water

1½ cups salt

Few sprigs thyme

Few sprigs tarragon

3 bay leaves, preferably fresh

1½ teaspoons coriander

1½ teaspoons white pepper

4¼-pound live lobsters

For mayonnaise

2 heavy cups mayonnaise

1 teaspoon tabasco

1 teaspoons Worcestershire Sauce

½ teaspoon Old Bay seasoning

2 teaspoons lemon juice

*Editor's Note: At The Ordinary, they bake their rolls fresh every day, and recommend you do the same. But “hot dog” style rolls from your favorite local baker will also do just fine.


  1. To assemble lobster rolls, mix lobster meat with 6 tablespoons of lobster mayo, shallots, chives, and celery. Season with lemon juice and salt to taste.
  2. Toast or grill 4 lobster rolls as desired.
  3. Spoon mixture into prepared rolls and garnish each with Old Bay and celery leaves. Serve immediately with chips, fries, lemon wedges, and hot sauce.

For the lobster

  1. To cook lobster, first make “court bouillon.” In large pot, combine celery, onion, fennel, lemon, white wine, water, herbs, and spices. Bring to boil and then strain through fine mesh sieve. Return liquid only to boil.
  2. Drop in lobsters, cover, and cook for 8 minutes. While cooking fill a large bowl of stock pot with ice water. After 8 minutes, place lobsters immediately into ice bath.
  3. When cool enough to handle, extract meat from lobsters and cut into large chunks. Each lobster will yield a heavy ½ cup to ¾ cup meat.

For mayonnaise

  1. Stir all ingredients together and set aside.
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