Lobster Roll

Lobster roll with a side of potato chips served on a blue plate with a seaside cove in the background
Prep Time
20 min
Cook Time
20 min
4 servings

This roll is lobster galore, seasoned with fresh herbs, zesty lemon juice and creamy mayo. Served on a thick and fluffy specially made sesame seed bun, this lobster roll is sweet, tender perfection.

Courtesy of chef Tomas Henjy of Tom’s Lobster Shack.

Related: Abbott’s in the Rough’s OMG Hot Lobster Rolls

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Store bought lobster meat (from east coast if you can)
Brioche hot dog buns/sesame seed buns
Boston lettuce
Arugula oil
Dill pickle rounds, sliced
Potato chips (your favourite brand)

Vegetable Herb Mixture

Tbsp celery stalk
Tbsp parsley
Tbsp shallot
Tbsp green onions
Tbsp mayonnaise
Lemon juice of half a lemon
A pinch of salt
twists of fresh cracked pepper

Garlic Butter

tsp garlic, minced
cup butter
Herbs of choice (rosemary and thyme)


Step 1

Using pre packaged lobster meat, focus on using the meat from the claws and knuckles.

Step 2

Using a knife, get the meat from the lobster claws and knuckles and chop it up.

Step 3

For the vegetable herb mixture: in a large bowl, mix the claw and knuckle meat with all the herbs; celery, parsley, shallots, green onion.

Step 4

Squeeze the juice of half a lemon into the mixture, then mix in the mayonnaise.

Step 5

Season with a pinch of salt and freshly cracked black pepper.

Step 6

For the garlic butter: sauté garlic in oil and add ½ cup of butter.

Step 7

Let it all melt together then add herbs like rosemary or thyme (whatever you have available).

Step 8

For the garlic roll: brush each side of the roll with garlic butter.

Step 9

Place in a pan on the stove and toast each side until golden brown.

Step 10

To assemble: the toasted bun is filled with Boston lettuce.

Step 11

The lobster mixture is placed on top of the lettuce.

Step 12

Serve with pickles and your favourite potato chips.

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