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"The Falkenberg" ~ A Lobster Roll for Those Who Want More than Mayonnaise

~ a gourmet lobster roll recipe ~

Aug 23, 2011
Peter Falkenberg Brown

The history of mayonnaise is controversial. It might havebeen invented by a French Gentleman to commemorate a battle. What is not at all controversial is how my wife, Kimmy Sophia, feels about it. If the merest speck of the unmentionable substance adorns a sandwich, shudders and sighs ensue.

I’m not as virulent in my distaste of mayo, having eatenmayonnaise on bread sandwiches when I was too young to know why I shouldn’t be doing that, but I’m also not terribly fond of the gooey white sauce.

Certainly not on a lobster roll.

In 2007, my family moved back to my home town of Portland,Maine. I had been away for over thirty-five years. In all those years I believe that I only had one lobster roll, on a trip back to Maine in the eighties. We drove up Route 1, north of Boston, stopped somewhere and had a $3 lobster roll. Our memory of it is that it was delicious. I’m doubtful now that it was…

In any case, we were very eager to feel that same delight ofdeliciousness, gorging ourselves on real, Maine lobster rolls after we moved to Maine.

It was not to be.

Every lobster roll we ate was the same unattractive mixtureof a hot dog bun, cold iceberg lettuce, mayonnaise and varying amounts of lobster meat. We couldn’t fault the lobster meat, but the rest of the veryexpensive “treat” was, in the words of Hercule Poirot, “an uninvitingdelicacy.”

Having grown up in Maine,I was determined and convinced that there must be a Better Way to make lobster rolls. I thought, and drooled, and thought some more, and then I came up with a Recipe! My very first recipe. I’m not a cook, so this was quite an Event.

My patient and delightful wife followed my recipe and surprised me on Fathers’ Dayin 2010 with a very large, very tasty, incredibly delightful lobster roll with NO mayonnaise!

I have christened my concoction “The Falkenberg”. (Well, whynot?) Here is how you can make a lobster roll that may indeed bring you foodie joy.

Ingredients (QuantityOne, multiply as needed)

  • Sub Roll: A very high quality long sub roll. Not acheapo hot dog bun. A gourmet sandwich shop owner told us once that the quality of the bread makes or breaks a sandwich. I believe him.
  • Lobster: Fresh lobster claws and tails, cooked at home,or purchased from a shop that cooks lobsters right off the dock. Fresh, fresh, fresh. Not just wee bits of frozen lobster meat. Claws and tails. Half a pound should fill up a sub roll. Yes, it’s a lot of lobster, but this is a treat; a meal; an experience.
  • Melted Garlic Butter: Not margarine; not fake stuff.Real butter, hand-mixed with garlic.
  • Cilantro: Fresh and high quality.
  • Feta Cheese: any kind, but good quality.


  • Grill the sub roll in the broiler, after brushing thegarlic butter on the roll.
  • Warm up the lobster, but make sure you don’t overcookit or make it rubbery.
  • Pile the lobster on the grilled sub roll
  • Pour a goodly amount of melted garlic butter over thelobster
  • Layer on some feta cheese
  • Add cilantro on top

Edit: 2013-11-24: My lovely bride added fresh avocado, and it was even better. In fact, it was superb.

All the amounts are “to taste”.

This, my friends, is “The Falkenberg” – a lobster roll forthose of you who want more than iceberg lettuce and mayonnaise on a mushy little hot dog bun!


Peter Falkenberg Brown is passionate about writing, publishing, public speaking and film. He hopes that someday he can live up to his favorite motto: “Expressing God’s kind and compassionate love in all directions, every second of every day, creates an infinitely expanding sphere of heart.”

~ Deus est auctor amoris et decoris. ~

Follow Peter on Twitter or Facebook:
@falkenbrown -

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