There was a time when Hook, Line and Dinner star Ben Sargent was better known as Dr. Klaw: a Brooklyn, NY underground-lobster-roll-slinging hero. His buttery rolls were unadorned - no seasonings, no celery - and his recipe was top-secret. But we've extracted this perfect recipe from Ben's grippy claws and now happily share it with you. Though Ben hails from New York, the lobster roll is associated with New England states, and Maine in particular, where the ruby crustacean is most prevalent. One bite of Ben's famous roll and you'll never look at its weaker lettuce-topped counterpart again.
Recipe courtesy of Ben Sargent
Ben Sargent's Lobster Roll
Total:
35 min
Active:
25 min
Yield:
4 lobster rolls
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 lobster rolls
Level:
Easy

Ingredients

  • 3 tablespoons coarse sea salt
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1/2 yellow onion
  • 4 lobsters (1 to 1 1/2 pounds each)
  • 1 tablespoon mayonnaise
  • 1 stick salted butter
  • Splash crisp white wine
  • 2 cloves garlic, smashed
  • 4 top-loading hot dog buns, such as Pepperidge Farm Classic Top-Sliced Hot Dog Buns

Directions

Fill a stockpot with 1 to 2 inches of water and set over medium-high heat. Add the sea salt, peppercorns, seafood seasoning and onion. Once the water is boiling, add the lobsters. Cover the pot and steam the lobsters for 8 to 10 minutes. When finished, remove the lobsters and run under a blast of cold water.

Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks (usually, the meat from 1 lobster is good for 1 roll). Mix the lobster juices with the mayonnaise; it should be a wet, thin consistency. Lightly toss the lobster meat with the mayonnaise. 

In a small saucepan over medium heat, melt the butter along with a splash of crisp white wine and the garlic. 

Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the butter mixture on the insides and toast, buttered-side down, until golden brown, about 1 minute. 

Place the lobster meat on some foil and gently heat on the grill as the buns are toasting. 

Evenly divide the lobster meat among the rolls, brush the meat with some butter mixture and serve in paper boats.

Cook's Note

Look for top-loading hot dog buns, not New England-style rolls with cut sides.

More from:

50 State Foods

IDEAS YOU'LL LOVE

Ben's Lobster Roll

Recipe courtesy of Ben Sargent

Lobster Roll

Recipe courtesy of Portland Lobster Company

Lobster Roll

Lobster Roll

Recipe courtesy of Ellie Krieger

Lobster Roll

Lobster Rolls

Lobster Roll

Recipe courtesy of Andrea Terry

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here