We have a special love affair with The Surf Lodge. We had our first ever Strong Like a Mama retreat there last summer, and we are now counting down the days (31!) until we’re back for our 2nd Annual Strong Like a Mama event, this time in partnership with Canyon Ranch in Lenox! Yay! One of the things we love most about the whole experience at The Surf Lodge is the food. Executive chef Robert Sieber of The Surf Lodge Restaurant brought his Michelin-starred resume out East and specializes in organic, fresh-from-Montauk-harbor seafood with an Asian fusion flare. Lucky for us, Robert was kind enough to share the secrets behind one of his most popular and seasonally-appropriate dish: the lobster roll! Now, we can have a Surf Lodge-style brunch even if we’re not sitting seaside. Get thee to the kitchen!
The Surf Lodge Lobster Roll
5 oz cooked lobster meat (tails, claws, and knuckles)
¼ cup mayonnaise
1 tsp Old Bay seasoning
1 tsp chopped scallions
1 tbs small dice celery
1 tsp lemon juice
salt and pepper
1 New England-style split top bun
1 tbs butter
- Start by mixing together the mayonnaise, Old Bay, scallions, lemon juice, and a pinch of salt and pepper.
- Cut the lobster into large bite-size chunks. Don’t go too small because everyone wants nice large chunks of lobster.
- Once you have the mayonnaise mixture ready, lightly fold the mixture into the lobster meat, being careful not to break down the lobster meat while mixing. Add a little mayonnaise at a time — you don’t want to add too much and lose the taste of the lobster!
- Fold in the diced celery and season more if necessary.
- Take the bun and toast the sides with butter in a non-stick sauté pan. You want the sides nice and golden brown, and the bun lightly warmed throughout its center.
- Take the lobster mixture and spoon it into the bun. Sprinkle with a little more Old bay seasoning on top.
- Serve with any number of sides — chips, French fries, side salad, and pickle spears are all great options. ENJOY!