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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
YIELDS
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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Ingredients

Lobster

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

Vegetable Herb Mixture

1
Tbsp celery stalk
1
Tbsp parsley
½
Tbsp shallot
1
Tbsp green onions
3
Tbsp mayonnaise
Lemon juice of half a lemon
A pinch of salt
3
twists of fresh cracked pepper

Garlic Butter

1
tsp garlic, minced
½
cup butter
Herbs of choice (rosemary and thyme)
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Directions

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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My rating for Lobster Roll
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