Photography by Eva Kolenko

Classic New England Lobster Rolls

  • 14 ounces lobster meat, cut into bite-size pieces
  • ½ cup infused mayonnaise*
  • 1 tablespoon fresh lemon juice
  • 1 celery rib with leaves, chopped
  • ¼ fennel bulb, chopped
  • 2 teaspoons parsley, chopped
  • 1 teaspoon fresh mint, chopped
  • 1 teaspoon fresh dill, chopped
  • Salt and pepper to taste
  • 4 New England-style split-top hot dog rolls
  • 2 tablespoons melted butter

Combine lobster, mayonnaise, lemon juice, celery, fennel, parsley, mint, dill, salt and pepper in mixing bowl.

Brush sides of rolls with butter. Heat a large nonstick skillet over medium heat. Add rolls; cook, turning once, until crisp and golden.

Fill rolls with lobster and serve at once. Makes 4 sandwiches, each about 69.3 mg THC based on a 15 percent strain.

Recipe by chef Louis DiBiccari of