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May 21, 2007 02:02 AM

Pearl Oyster Bar's lobster roll

I've been craving their lobster rolls since I moved back to Sydney last year. I'd love to "try" to replicate it myself here, but I'm not sure what else was in them other than lobster and mayo. Can anyone help? I'm getting desperate!


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  1. This book has all her recipes, I tried the one for Lobster Pot Pie and it was very good!

    1 Reply
    1. re: coll

      The cookbook shows a photo of the most delicious looking shortbread. But, I didn't see the recipe in the book. Did I miss that recipe? Boy, that picture sure did look yummy. I love Rebecca's food...

    2. Pearl Oyster Bar Lobster Rolls

      4 lobsters* (1-lb. each) or
      1 pound lobster meat
      1/4 cup mayonnaise
      1/4 cup finely chopped celery
      1 tablespoon fresh lemon juice
      1/4 teaspoon salt
      1/8 teaspoon freshly ground pepper
      1 tablespoon unsalted butter
      4 top-loading hot dog buns**
      chopped chives -- for garnish

      *The Pearl Oyster Bar uses the less expensive culls or lobsters missing one or more claws. To save on cooking time, have your seafood market steam and chop your lobster meat.

      **We used Pepperidge Farm frankfurter buns for testing purposes only. You can substitute regular hot dog buns.

      Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.

      Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.

      Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.

      Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuces, if desired.. Yield: 4 servings. Recipe from chef Rebecca Charles, Pearl Oyster Bar, 18 Cornelia St, New York, NY, 212/691-8211.
      Tom Shunick - A Maryland Receptarist, July 29, 2002