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Lobster Roll with IPA


Image of Lobster Roll with IPA taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.


  • 6 New England style buns
  • 3 fresh lobsters
  • 2 baby gem lettuce washed and sliced finely
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • 1 celery stalk, diced
  • 1 green apple, diced
  • 1 tsp. Old Bay
  • 4 bottles of IPA
  • 1 onion, peeled and chopped
  • Water
  • Salt and pepper


In a large stockpot over medium-high heat, bring beer and chopped onions to a boil.  Add the lobsters head first into the pot and cover.  Return beer to a low-boil and steam lobsters for approximately 7-8 minutes per pound. Lobsters will be bright red when done.  Remove lobsters and put them in ice water. Remove the meat and cut into bit sized pieces.

In a separate bowl, combine celery, apples, mayonnaise, Old Bay, and lemon juice.  Slowly add in lobster until combined.

To Assemble:  Toast the New England style buns (with butter if desired).  Layer with a lettuce leaf and top with lobster mixture (sprinkle with celery salt if desired).