Lobster Slider

Chef /Owner Philip Mossy The Red Inn 15 Commercial Street Provincetown 508-487-7334 Open mid April to the beginning of January.


  • Two 1 ½ pound fresh cooked lobsters, including tail, knuckles, and claw meat
  • One medium brown onion, finely pureed
  • One large celery stalk, finely pureed
  • Juice of one lemon
  • Juice of ½ lime
  • Approximately ½ cup real mayonnaise
  • Sea salt and pepper


  1. Steam lobsters in sea-salted water. Remove all meat from tail, knuckles, and claws and chop into small chucks. Gently mix together the lobster meat and other ingredients. Add mayonnaise a bit at a time—this will also depend on the amount of moisture in the lobster meat. Add salt and pepper to taste.
  2. Serve lobster salad on slightly toasted fresh silver dollar brioche rolls from Pain D’Avignon, Hyannis. Serve with lemon. This makes approximately six sliders.

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