Summer Lobster Roll

By Chef Edward Brumfield |

For summer, Red Rooster executive chef Edward Brumfield has added his favorite Lobster Roll to the menu. We've got the recipe right here for you to make at home with a side of homemade potato chips. Grab a cold beer and you are good to go! 

Prep Details

Servings: 2 servings


10 ounces of cleaned lobster meat

3 tablespoons of mayonnaise

2 Idaho potatoes

4 cups of vegetable oil

2 teaspoons of Old Bay seasoning

1 teaspoon of sambal sauce or sriracha as a substitute

1 lemon (for zest)

1 tablespoon of fresh chopped dill

1 tablespoon of fresh chopped parsley

1 teaspoon of honey

2 brioche buns

2 slices of heirloom tomatoes

4 leaves of romaine lettuce

Salt to taste

Olive oil to taste




In a medium mixing bowl add cleaned lobster meat (pat it dry with a clean kitchen towel or paper towel to remove all liquid).  

Add mayonnaise, 1 teaspoon of Old Bay seasoning, chopped parsley, dill, sambol (or hot sauce), honey and lemon zest. Fold in all ingredients evenly. Place mix in refrigerator until ready to use. 

Next slice potatoes in 1.5 inches (as if you were making potato chips) and place them to the side. 

In a medium frying pan on medium heat add vegetable oil. Bring oil up to temp (350 degrees) add sliced potatoes to oil (make sure potatoes are evenly spaced), fry potatoes until golden brown and crispy. Remove potatoes from oil and place on sheet pan with a dry towel to remove excess oil. Immediately dust potatoes with 1 teaspoon of Old Bay seasoning. 

Lightly toast buns with olive oil and begin to build your lobster roll. Evenly divide lobster meat between both buns. 

Garnish with romaine lettuce, tomatoes, and your homemade old bay chips.