Brook Williamson Shares Her Lobster Roll Recipe

Playa Provisions

119 Culver Blvd

Playa Del Rey, CA 90293

You’ll Need:

Lobster Sauce

  • 1 quart mayonnaise
  • 2 tsp Old Bay seasoning
  • 1 tsp kosher salt
  • 1 Lemon, zested and juiced

Lobster Roll Mix

  • 2 lb lobster meat, cooked (claw, knuckle, tail)
  • 1 cup celery, minced
  • 2 lemon, zest and juice
  • 1 tbs kosher salt
  • 1 1/2 cups lobster sauce

Pickled Mustard Seeds

  • 1 cup yellow mustard seeds
  • 1 1/2 cups sherry vinegar
  • 1 cup honey
  • 2 cups water
  • 1 tbs kosher salt


1. Mix all Lobster Sauce ingredients in a bowl. Note: Flavor develops more if made ahead of time.

2. Mix all lobster roll mix ingredients in a bowl and set aside.

3. Prepare pickled mustard seeds by bringing mustard seeds to a boil and immediately turn to simmer. Cook for 30 minutes and set aside.

4. Use a brioche bun that is cut in the middle. Butter it and toast it on both sides. Open it and mound the lobster mix in.

5. Garnish with pickled mustard seeds, micro celery, and crushed Maui onion chips.

Note: If micro celery is not available use celery leaves. Plain or onion flavored chips will also work.

Recipe by: Brook Williamson, “Top Chef ” Season 14 Winner and Nick Roberts of the South Bay of Los Angeles hospitality group, Company for Dinner.

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