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Lobster Roll Cones

Photo: Jonny Valiant; Styling: Linda Hirst

Hands-on time 30 mins
Total time 30 mins

Makes 18 to 20 servings

"I wanted to make lobster the star, so I cut down on the bread by doing thin slices rolled into a toasted cone shape--the perfect remaking of the traditional lobster roll, and equally easy to eat!"


  • 1/3 cup mayonnaise
  • 1/2 lemon
  • 6 steamed lobsters, meat removed from shells and diced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 10 slices very thin white bread (such as Pepperidge Farm)
  • 20 sugar cones (such as Nabisco Comet Sugar Cones)
  • Garnish: chopped fresh chives

How to Make It

  1. Whisk together mayonnaise and juice of 1/2 lemon in a large bowl; gently stir in diced lobster. Season with salt and pepper to taste. Chill until ready to serve.

  2. Preheat oven to 350°. Trim crusts from bread slices, and cut each diagonally into 2 triangles. Roll triangles into cone shapes, pressing seams to seal, and insert into sugar cones. Bake 5 to 6 minutes or until golden. Let cool completely; fill with lobster salad. Garnish, if desired.