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Happy Lobster Roll Week! To celebrate this sweet, briny jewel of the summer sandwich menu, we’re running five straight days of recipes, interviews, chefs’ expert tips and pairings. If you thought you were craving a buttery bun stuffed with fresh lobster meat before this official celebration, it’s about to get critical. Pick up a lobster or four and churn out one of the most important dishes of the summer. This one needs a couple of secret ingredients.

Chef Daniel Eardley of Cole’s Greenwich Village slings up The Seadawg ($26), a Maine-style lobster roll. The lobster meat is tossed with mayo, diced celery and onions and piled onto a warm, buttered roll. The sandwich is then topped with savoy cabbage slaw for a crunchy bite. What sets it apart is the use of fennel and dill pollen, herbal, earthy spices that bring an entirely new flavor profile to one of the greatest sandwiches in the history of mankind.