Lobster Roll with Ramps
Lobster Roll with Ramps
first posted 5/31/23, last updated 3/06/25
When I was first thinking of what to do with my ramps that I brought back from New England, all sorts of ideas were going through my head. But with more ideas than I had ramps, I knew I had no choice but to narrow it down. However, there was one thing that absolutely could’t get cut. Ramp lobster rolls. YUP. I really went there.
As if lobster rolls weren’t special and decadent enough all on their own, I decided I absolutely needed (yes, it was a need, not a want) to make them with ramps. For a few reasons. Firstly, the ramps are from New England, I’m from New England, lobster rolls are from New England. The collab just felt right. But also, I made a whole big batch of ramp aioli and while, yes, sure I could just spread it on a sandwich or mix it with some tuna, I also felt like this wasn’t just any aioli. It’s ramp aioli. It deserved a special partner. And not a lot is more special than lobster. Which is how this decadent lobster roll came into being.
I kept the rest of the lobster filling pretty simple. After all, you don’t need much when you’re working with two main characters. But I decided to add some bacon for a salty crunch, celery for a fresh crunch and basil for some herby sweetness. However, you can totally make this recipe your own and play around with how much or how little you add of each ingredient.
You can also swap out the basil for other herbs like parsley, dill or tarragon, you could add in some fresh or pickled red onions or radishes or even pickled ramp stems, and, if you happen to have extra ramps, you could totally chop up some leaves to add in or give them a quick char before chopping and adding them in (something I would have absolutely done if I had more ramps myself). And while I know this recipe is fully a ramp lobster roll recipe, if you happen to stumble upon it and it’s not ramps season, don’t worry, I give substitutions for the ramps in the aioli recipe (scallions or garlic are wonderful), or you can always make this regular ol’ aioli or mayo of your choice.
These are definitely not an every day kind of meal, but they are certainly decadent and delicious and if you get the chance to make them during ramps season, it’s a chance you 1000% need to take.
Below, I’m sharing the exact measurements and recipe details to make ramp lobster rolls yourself.
P.S. Check out this video for the step-by-step tutorial to make these lobster rolls!
THE QUESTION OF THE DAY- WHAT EXACTLY ARE RAMPS AND WHERE DO YOU GET THEM?
Ramps are essentially a wild garlic/scallion. However, unlike standard garlic, the flavor of ramps is more concentrated and definitely packs more of a punch. It’s a little brighter, a little crisper, a little sharper. Pretty but potent.
Ramp season is short and fleeting, typically starting sometime in late March/early April and going until late May/early June, and they grow in damp, wooded areas typically in the northeast through some parts of the midwest (my brother has found them in Indiana).
Typically you forage for ramps, however you can find them at some farmer’s market and specialty food shops around New England and the Tri-state area. If you’re very lucky, you might even be able to track them down at a farmer’s markets around LA and other parts of the country (but it’s basically like finding a unicorn).
A note if you’re foraging them yourself- please do not pick the bulbs! They are an endangered plant and the bulb is required so that they can grow back again. Also, don’t pick leaves that are too small, and try to leave 1-2 leaves per plant (aka only take half a plant). These are just a few simple ways to sustainably forage for ramps and ensure that they come back year after year so that you, and others, can continue to enjoy them.
INGREDIENTS YOU NEED TO MAKE LOBSTER ROLLS WITH RAMPS
While these lobster rolls may seem fancy and complicated, the ingredient list is actually quite short and sweet. Lobster, rolls, a few things for flavor and texture, and, of course, the ramps by way of ramp aioli instead of using mayonnaise that might typically be found in a chilled lobster roll.
LOBSTER MEAT- You want the meat to be cooked and chilled. You should be able to find this at your local seafood market or fish counter, but you can also cook a lobster and and prep the meat yourself. You’ll need about 2-3 lobsters, depending on size, to get the 1/2 a pound of meat needed for this recipe.
RAMP AIOLI- My recipe is simple and easy and the perfect way to make the lobster filling both creamy and flavorful, and, of course give the lobster rolls that wonderful ramp taste
BACON- For saltiness and texture
CELERY- For freshness and crunch
FRESH BASIL- To brighten everything up and balance out the richness; I used a mix of opal and green basil, but either is fine; you can also use tarragon, parsley or dill in place of the basil
SALT + FRESH GROUND BLACK PEPPER- To season
ROLLS- I love using brioche hot dog rolls, but feel free to use any rolls of your choice
HOW TO MAKE LOBSTER ROLLS WITH RAMPS
Outside of some simple prep work (cooking the bacon, chopping the celery and making the aioli), this recipe comes together in the easiest of steps and truly takes mere minutes. Here’s how to make them-
STEP 1- MAKE THE LOBSTER SALAD
Combine the lobster meat, ramp aioli, bacon crumbles, celery and basil in a large bowl. Stir gently just until everything is mixed and evenly coated in the aioli.
STEP 2- SEASON TO TASTE
Season to taste with fresh ground black pepper and salt.
STEP 3- BUILD THE BUNS
Divide the lobster evenly among the 4 buns.
STEP 4- ENJOY!
Enjoy immediately (preferably with salt and vinegar chips and an ice cold beer or a cool, crisp glass of wine on the side).
You can also check out this video for the step-by-step tutorial to make these lobster rolls!
NOTES + Tips
TOASTING THE BUNS: I like to lightly toast the rolls before filling them, but you can also butter and grill them, as well.
IF YOU HAVE EXTRA RAMPS: If you have extra ramps, chop a few leaves to add into the mix, or grill them first then stir them into the lobster salad mixture.
WHAT TO SUBSTITUTE IF YOU DON’T HAVE RAMPS
If it’s not ramps season, feel free to make this with regular mayo or aioli (homemade or store bought), and then add in some (or a mix of several/all) fresh or roasted garlic, fresh or charred scallions or chives to help achieve a ramp-adjacent flavor. I also give substitutions for the ramps in my aioli recipe if you’d prefer that instead.
WHAT TO DO WITH LEFTOVERS
Leftover lobster salad can be stored separately in an airtight container in the fridge for up to 24 hours. You can also make the salad portion up to 24 hours in advance, then just pop it into the rolls (or even on top of a salad) when you’re ready to serve it.
LOOKING FOR more ways to ENJOY ramps?
Once ramps season hits, I just can’t get enough of them. I generally love to keep things simple and easy, usually just sautéing them to serve alongside meat or tossed with pasta, or I’ll use them to make a pesto. But here are a few other ways I like to enjoy ramps:
RAMP AIOLI: The secret sauce for these lobster rolls with ramps is actually this ramp aioli, which is a truly decadent delight and perfect if you’re looking for a seasonal, indulgent twist on classic aioli
RAMP MIGNONETTE SAUCE: A pretty and flavorful spring take on the classic oyster sauce
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make these LOBSTER ROLLS WITH RAMP AIOLI please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!
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RAMP LOBSTER ROLLS
MAKES 4 LOBSTER ROLLS
RAMP LOBSTER ROLLS
Ingredients
- 1/2 pound cooked, chilled + chopped lobster meat
- 1/3-1/2 cup ramp aioli (use more or less depending on your personal preference)
- 1/2 pound bacon, cooked until crispy, then cooled + crumbled
- 1/2 cup finely diced celery
- A large handful of fresh chopped basil (I used a mix of opal and green basil, but either is fine; tarragon, parsley or dill would also be great here)
- Salt and fresh ground black pepper, to taste
- 4 brioche hot dog rolls, or other rolls of your choice, lightly toasted
Instructions
- Combine the lobster meat, ramp aioli, bacon crumbles, celery and basil in a large bowl. Stir gently just until everything is mixed and evenly coated in the aioli.
- Season to taste with fresh ground black pepper and salt, then divide the lobster evenly among the 4 buns.
- Enjoy immediately (preferably with salt and vinegar chips and an ice cold beer or a cool, crisp glass of wine on the side).
Notes
- Leftover lobster salad can be stored separately in an airtight container in the fridge for up to 24 hours. You can also make the salad portion up to 24 hours in advance, then just pop it into the rolls (or even on top of a salad) when you’re ready to serve it.
- If you have extra ramps, chop a few leaves to add into the mix, or grill them first then stir them into the lobster salad mixture.
- I like to lightly toast the rolls before filling them, but you can also butter and grill them, as well.
- If it’s not ramps season, feel free to make this with regular mayo or aioli (homemade or store bought), and then add in some (or a mix of several/all) fresh or roasted garlic, fresh or charred scallions or chives to help achieve a ramp-adjacent flavor. I also give substitutions for the ramps in my aioli recipe if you’d prefer that instead.
Nutrition Facts
Calories
488Fat
32 gSat. Fat
9 gCarbs
25 gFiber
1 gNet carbs
24 gSugar
3 gProtein
21 gSodium
1009 mgCholesterol
116 mgThis information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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