How to Make a Lobster Roll with Chef Coulson Armstrong

• 1 whole lobster (1 – 1.5 lb) 
• 4 tablespoons unsalted butter 
• 2 tablespoons water
• 2 spring garlic stalks
• 1 lemon, juiced
• Half teaspoon hot sauce
• 1 pinch flaky Maldon salt
• 2 top-split potato buns

1. Steam the Lobster: Steam the lobster until just cooked. Remove the tail and claws and cook them separately (tail, 8 – 10 minutes; claws, 10 – 12 minutes) to ensure even doneness. Reserve the cooking liquid. 
2. Trim the Spring Garlic: Trim the spring garlic, separating the tops from the bottoms. Cut the tops into a fine mince and set aside for the butter. Pickle the bottoms in a light brine for a bright, acidic garnish. 
3. Make the Garlic Butter: In a pan over low-medium heat, combine 4 tablespoons unsalted butter and 2 tablespoons water. Add the spring garlic tops to infuse the butter with a fresh, garlicky flavour. Slowly emulsify, stirring gently — as soon as you see the butter melting smoothly, you're in a good spot. 
4. Toast the Buns: Add 2 top-split potato buns to the butter pan, cut side down, allowing them to absorb the garlic butter. Toast until golden caramelization appears, then flip and toast the other side. 
5. Butter-Poach the Lobster: Add the cooked lobster meat to the garlic butter. Pour generously — you want the lobster well-coated and glossy. Add the lemon juice and half a teaspoon hot sauce to brighten the flavour. 
6. Assemble and Finish: Pile the butter-poached lobster generously into the toasted buns. Dress with another squeeze of lemon, a sprinkle of flaky Maldon salt, and the pickled garlic bottoms. Grate over fresh lemon zest to finish. Serve immediately. 

Inspired to head out east in search of an authentic Newfoundland lobster roll from one of the places on the island still doing it the original way? Harry knows how to do it in style.

Travellers be warned, however — prime lobster roll season is a short window. For fresh or live lobster at local markets or on restaurant menus, June through August is the sweet spot — and like the season itself, the best rolls have a way of disappearing fast.

The JAG Hotel, St. John's

For those who prefer their luxury with a little edge, The JAG is St. John's most distinctive hotel — a rock-and-roll-themed property in the heart of downtown that trades predictable five-star polish for genuine personality. Bold interiors, an enviable location, and a commitment to local art and culture make it the natural choice for the style-conscious traveller.

Alt Hotel St. John's, St. John's

Wake up overlooking St. John's harbour before spending the day exploring Water Street's seafood restaurants and historic waterfront. Wake up overlooking St. John's harbour before spending the day exploring Water Street's seafood restaurants and historic waterfront.

Neddies Harbour Inn, Norris Point

Perfectly positioned for exploring Gros Morne National Park, this waterfront inn in Norris Point offers direct access to some of Newfoundland's most spectacular trails — and after a long day on them, the acclaimed Blackspruce restaurant awaits. A destination within a destination.

JC King Lobster, Norris Point

The definition of a worthy culinary detour, local chef Jeremy Charles’ refined food truck is located in the remote area of Norris Point, Newfoundland, and is perhaps the most celebrated lobster roll in Newfoundland. As seen on Anthony Bourdain’s No Reservations, the lobster roll is overloaded with fresh lobster cooked in butter and served on a toasted potato bun — simple yet perfect.

Saltwater Restaurant, St. John’s

This cozy, casual restaurant located on Water Street in St. John's serves seasonal, locally sourced seafood with its starring item, a traditional Newfoundland lobster roll with celery tartar slaw and garlic butter. Wash it down with a cool pint or crisp glass of white wine and you have yourself a perfect afternoon.

Chafe’s Landing, Petty Harbour

Chafe's Landing in Petty Harbour is a beloved outport restaurant only about a 20-minute drive from St. John's, revered for its take on the classic lobster roll. Unlike most on the island, Chafe's Landing opts for a mayonnaise — not butter — mixture, forgoing local tradition in a delicious, albeit divisive way.

Newfoundland summers are famously unpredictable — warm and sunny one moment, cool and misty the next — which means versatility and layering are essential.

Start with a neutral T-shirt underpinning, then add a fine gauge Merino wool quarter zip on top, and in case of rain, bring a lightweight shell jacket you can easily pack away with you when not needed.

On feet, sturdy walking or running shoes will deal best with Newfoundland’s most challenging terrain — we’re looking at you, Gros Morne National Park — while providing all-day comfort during your lobster roll tour.

Whether you're preparing Chef Coulson's recipe at home or making the journey to Newfoundland to experience the original, summer's greatest meals deserve equally considered style. From lightweight layers to weekend essentials, Harry Rosen has everything you need for a life well dressed.