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    The Perfect Lobster Roll

    Read original issue here


    makes 6

    • four 1.5 lb lobsters
    • 2 bay leaves
    • 30 black peppercorns
    • zest of 1 lemon
    • juice of 1 lemon
    • 2 tbsp melted butter
    • 2 tbsp Hellman’s mayo
    • celery, chopped as thin as possible lengthwise
    • salt & pepper to taste
    • 5 chives (about a teaspoon), finely chopped
    • 6 Pepperidge Farm hot dog buns


    1. Add 2 bay leaves and 30 black peppercorns to shallow water (about 2-3 inches deep) in a large pot. Add lobsters, cover and steam for 12-15 minutes, until bright orange/red.

    2. Let cool to the touch, then bash ‘em open with the back of a sturdy knife. Remove all the meat.

    3. Cut lobster into bite-size pieces and put in a mixing bowl. Add lemon zest, lemon juice, melted butter, mayo, celery, salt and pepper to taste. Combine.

    4. Heat buns in the oven on 225° for 10 or so minutes to dry them out. Brush split buns with the remainder of the melted butter and toast them in a dry sauté pan, turning frequently until toasted.

    5. Fill buns with meat and sprinkle with more chives and a squeeze of lemon if you fancy. Serve with fries.