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Lobster Roll

Lobster Roll

A delicious sandwich roll filled with chunks of cooked lobster mixed with a coating of lemony mayo and a few other optional ingredients. New England street-food at its best.
0 from 0 votes
Course: Seafood
Cuisine: New England
Servings: 6 Rolls
Author: The Cook


  • 500 g cooked lobsters
  • cup mayonnaise
  • ¾ tablespoon lemon juice
  • 2 stalks celery, stringed and finely diced
  • 2 spring onions (scallions), finely diced (optional)
  • shredded lettuce
  • pinch of cayenne pepper , plus extra to serve
  • 1 - 2 tablespoons melted butter
  • 6 hot dog buns
  • snipped chives , optional


  • Crack the lobster, remove all the meat, cut it into large chunks and set aside.(Lobster shells can be kept to make a lobster stock.)
  • Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. <em>(If eating straight away leave at room temperature, otherwise chill for up to 1 day in advance.)</em>
  • To serve, split the rolls <em>(on top is best)</em>, line with shredded lettuce, and divide the lobster mix between the rolls. Scatter with chives <em>(if using)</em>.
  • Serve with fries and sliced gherkin.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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