Skip navigation
Lobster Roll

Sandwich of the Month: The Lobster Roll

YIELD: 275 servings (2 oz. portions)


Behold the Lobster Roll. Sought-after all up and down the East Coast, this sandwich is taken very seriously by very satisfied fans. It’s also been on the cycle menu for about three years at Gettysburg College, Gettysburg, PA.

“Although it’s a favorite across the board, a lot of our students are from the Northeast where this sandwich is best known,” says Gary Brautigam, director of dining services.

Nearly 300 of the rolls are served from the sauté line during a typical lunch service.
The secret, Brautigam says, is buttery toasted rolls, browned in a sauté pan just before service.

24 lbs. lobster meat
12 medium cucumbers, peeled, seeded and finely diced
¾ cup dried tarragon
12 cups mayonnaise
2 cups scallions, thinly sliced
salt and pepper, to taste
275 split-style rolls or hot dog buns
butter, as needed for sautéing buns

1. Combine all ingredients except the buns.

2. Per order: sauté a bun lightly in butter, place on a plate, stuff with 2 oz. lobster salad.

Recipe: Gary Brautigam, Gettysburg College

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.