Lobster Roll with Ramps

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.

INGREDIENTS

• 1/2 pound cooked and chilled lobster meat

• 1/3-1/2 cup ramp aioli (amount dependent on your preference)

• 1/2 pound bacon, cooked until crispy, then cooled + crumbled

• 1/2 cup 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 buns

DIRECTIONS

Combine the lobster, 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 evenly among the 4 brioche 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 opted to skip it since the salad mixture was rich, but feel free to butter and grill the rolls prior to filling them with the lobster salad.

• 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.

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