Article featured image
Summer in a roll. (Photo: Tyler Core.)

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. Next up, Gray McNally loads up a lobster roll in Chicago.

Former Spiaggia chef Gray McNally’s classic Chicago clubhouse-style restaurant serves up a traditional lobster roll with an elevated twist: homemade lemon-spiked herbed mayonnaise that adds a bright citrus note and extra-fresh flavor to the sweet lobster meat. Check out his plating trick for a truly impressive sandwich.