Secret Recipe // Lobster Rolls at The Albright

While "eat first lobster roll" was clearly written at the top of last summer's bucket list, I somehow let the lobster tacos we had on the beach in St. John suffice and yet another lobster roll-less summer came to a close.  I simply could not let that story repeat itself, so Aaron and I went down to The Albright on Santa Monica Pier and indulged in their mouth-watering lobster roll once and for all!  (Although, I have a feeling we will be back... regularly.)  The good news is they are super easy to make at home and the chef at The Albright was generous enough to share his recipe.

Here's what you'll need:

• 1 ½ lb cooked lobster meat
• ¼ cup finely diced celery
• 1 teaspoon celery salt
• ¼ cup melted butter
• ¼ cup real mayo
• zest of 1 lemon
• ½ lemon juice
• 1 tablespoon of chives

 Directions:

Mix all the above ingredients together. Serve on lightly buttered and toasted New England style hot dog bun. Lobster mixture can be made up to 24 hours in advance and refrigerated.  This recipe is fast and versatile. We love it served on a bun but can be served over a bed of greens or even served on a cracker for an appetizer.

I know everyone is big into the gluten-free thing, but this buttery white roll kind of makes this beachy sub!

Photography by Aaron Pinkston