Striper Lobster Rolls

This recipe comes to us from Erik Oliver of Orleans, Massachusetts. Erik used to work with us here at On The Water. He would often sing the praise of “striper lobster rolls,” a unique recipe only known by a handful of locals.

“I swear you will think it is a lobster roll!” he promised. Erik is a skilled angler, a fine cook and one of the funniest people I’ve ever met. He assured me this recipe was no joke, but I figured I should try it out before publishing it. I got my first keeper bass on April 30 this year, just in time to test it out for this column.

I could tell it wasn’t lobster, yet there was a definite similarity. I would describe it as a hybrid between a lobster roll and a good tuna-salad sandwich. This is no joke. Give it a try!


Bring 6 cups of water to a boil, and then add 4 tablespoons of kosher salt and 3 tablespoons of sugar. Place the fillets in the pot and leave them on the heat for about 2 minutes. (I used the thin tail sections of the fillets.) Turn off the heat and let them sit in the hot water until cooked through, about 5 minutes. Remove from water, pat dry with paper towels, and then chill them in the fridge for at least an hour. When thoroughly chilled, sprinkle with paprika, then break them up and mix with the typical accoutrements associated with a lobster roll like mayonnaise, minced celery and pepper. Serve atop a toasted, buttered hot dog roll.

See if your friends even know the difference! ENJOY!

10 on “Striper Lobster Rolls

  1. Ed

    You like this , poch the same and chill then break into chunks serve with cocktail sauce

  2. Rick

    Have been making this for 30+years but a little twist, I use 4 cups water and one cup cane sugar. Boil till cooked, I cut in one inch squares. You can serve with toothpicks and drawn butter or make a traditional bass salad sandwich it’s a great way to get people to eat bass who normally won’t .

    1. BIG-RY

      Rick, same here, the recipe that I know is 4 cups water and 1 cup sugar, pretty much as close as you can get to lobstah without actually using it. I’ve only known this trick for a couple years now, I’m glad someone turned me on to it.

  3. Pistol Pete

    I made some………It was…..fabulous!!!…..great job Erik!

  4. Ippi

    Around here we do something different and I serve it more as dipped in butter but I’m sure I would love it as a roll too. It is called a “Poor Mans Lobster” using Bluefish, Yes Blue Fish! I had 3 “Old Salt” type customers come into Ippi’s to tell me how the morning fishing went and they said not good, all blues. They said they threw most back and gave some away because they taste so fishy because of oil. I said tomorrow keep me a blue fillet and I will cook you lunch called “Poor Mans Lobsta” . So they came in around 11am with the fillet and I took the remaining skin off, chunk-ed it up in 2 x 3 inch sizes and steamed it about 5-7 min in microwave, then melted butter. They couldn’t believe they were eating bluefish. You won’t believe how steaming or boiling it slowly takes out the oil! They said it wasn’t as dense as lobsta but it tasted just like it and ended by saying we wouldn’t be throwing any more blues back now. They all had 3 helping and we laughed!!! I told them to be careful of the butter consumption and maybe try making a lobsta type blue-roll!!! They did and brought me one the next week, Yummyyy!!!!

  5. Bob

    Just tried the rolls I made with yesterday’s scup/porgies. WOW! Sold, so easy so delicious. If I had the sound of the gulls and the smell of the salt, I could swear I was sitting at Larsons with the real deal in hand. Thanks Andy and OTW

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