Top spots for lobster rolls in Chicago

August 19, 2009 (CHICAGO) The typical roll has lots of celery ribs and onion and a bit of mayo, and is most always made from previously frozen meat, unless you're on the Eastern Shore. The roll is usually what makes these difficult to reproduce in Chicago. It should be a griddled hot dog bun, but more sturdy than the ones we are accustomed to here.

I wanted to show a few local interpretations of this East Coast favorite.

The Fishguy Market
4423 N. Elston Ave.

Hugo's Frog Bar
1024 N. Rush St.

Shaw's Crab House
21 E. Hubbard St.

Shaw's Lobster Roll Recipe:

5oz. Maine Lobster Meat, coarsely chopped (knuckle, claw and leg meat)
2 Tbl. Hellmann's Mayonnaise
1 pinch Kosher Salt
1 pinch Cracked Black Pepper
1 pinch Chopped Parsley
1 New England Hot Dog Bun from Highland Baking Company (Northbrook, IL)
2 Tbl. Unsalted Butter, melted

Combine all ingredients and mix thoroughly for immediate use. Brush one side of the New England Hot Dog Bun with 1 tablespoon of Unsalted Butter. Place in a hot skillet and toast until golden brown. Repeat this process with the other side of the bun. Slice the bun two-thirds of the way through, and stuff with the lobster mix.

State and Lake
201 N. State St.

August 23rd, 12 p.m.
Chef Potluck Pig Roast
10 celebrity chefs to help Tracy Vowell of Three Sisters Farm in Kankakee buy a van for harvest deliveries to the city's top restaurants; Goose Island beer will be served
Red Light, 820 W. Randolph St.

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