Grilled Lobster Salad
“After many year in the business selling one of the most renowned traditional lobster rolls on the east coast, we decided to create a hybrid version based on the classic American comfort food,” says Bristol, Rhode Island’s Lobster Pot owner Jeff Hirsh.
- Meat from the claws, knuckles, and tail of a 1 1/4 pound lobster (boil or steam the lobster yourself, or ask your fish market to do it for you), chill then cut into small chunks
- 2 tbsp. mayonnaise (in other words, one tablespoon per lobster)
- 1 medium stalk of celery, finely diced
Toss above ingredients. Using either wheat or rye, place slice of tomato and American cheese on either side of the lobster filling and grill.
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