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Lobster Rolls with Cumin-Lime Slaw

Stephen Bogardus' Lobster Rolls with Culim-Lime Slaw
Stephen Bogardus' Lobster Rolls with Culim-Lime SlawTODAY
Prep Time:
30 mins

Chef notes

I love this recipe because it's easy to make, it's fresh and delicious and it's the perfect cool food for a warm summer day.

Technique tip: Salting the slaw vegetables prior to adding the dressing helps the dressing absorb better.


Lobster rolls
  • 4 brioche hot dog buns
  • 1 pound lobster meat, cooked
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped tarragon
  • 2 lemons, zested and juiced
  • Salt, to taste
Cumin-lime slaw
  • 1 small head savoy cabbage, washed and thinly sliced
  • 2 carrots, peeled and shredded
  • 1 white onion, peeled and thinly sliced
  • 2 tablespoons honey
  • 1 teaspoon cumin
  • 4 limes, juiced
  • Salt, to taste
  • 2 tablespoons cilantro, washed and picked from stems


For the lobster rolls:


Heat a skillet over low heat. Cut the rolls in half and toast them in the skillet until golden.


In a medium bowl, mix the lobster, mayonnaise, tarragon, lemon zest and juice, and season to taste with salt.


Stuff each roll with 1/4 of the lobster salad mixture.

For the cumin-lime slaw:


Salt the vegetables in separate bowls and let them sit for 20 minutes.


Combine all the vegetables in a large bowl, cover with water and strain.


In a small bowl, mix together the honey, cumin, lime juice and salt.


Toss the strained vegetables with the dressing and cilantro.

To serve:

Place the lobster rolls on 4 plates and serve with a side of slaw.