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Lobster Rolls with Cumin-Lime Slaw
Stephen Bogardus' Lobster Rolls with Culim-Lime Slaw
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3.0 (2 rated)
Prep time:

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:

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

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

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

For the cumin-lime slaw:

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

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

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

4. 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.

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Make lobster rolls with cumin-lime slaw for your end-of-summer bash

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