• Christina Iaboni

Lobster Rolls

Nothing says warm weather like a lobster roll! Enjoy them at the cottage on the dock or on your backyard patio with a refreshing beverage. Lobster rolls are easy to make and so darn delicious!

They only require a few ingredients – quality lobster, creamy mayo, buttery rolls, and some herbs and flavourings.

Here are a few of my tips for perfect lobster rolls:

  • It’s not easy to get fresh lobster where I am so I buy my lobster frozen at Costco. I prefer chunks of lobster as opposed to the minced but both do work. The lobster I buy comes in brine and has salt in it so I don’t add anymore to the recipe. Buying lobster this way also saves me the time and energy from cooking lobster myself and shelling it.

  • Be sure to drain the lobster well! This will help the salad from being too watery which can then cause your bread to get soggy. And no one wants a soggy lobster roll.

  • In my opinion, the choice of bun is almost as important as the lobster. I love a good brioche bun that splits at the top. Spread it with some butter and toast it until golden. The warm bun with the cold salad is perfection.

  • Chives! The mild onion flavour of chives goes perfectly with the decadent lobster and adds a fresh and bright flavour. Just a touch of lemon juice and zest also adds nice brightness.

  • Celery – you could leave it out but I finely chopped celery adds a nice hit of crunch.

What to serve with lobster rolls?

Chips of course! Kettle chips are a personal favourite.

Lobster rolls are not something you eat every day (at least not in my house) so when you make them, you want them to taste great and be satisfying – use the best lobster, good mayo and don’t be shy with the butter.


For the lobster salad:

320g of lobster meat cut into small chunks

¼ cup mayonnaise

1 stalk of celery, finely chopped

The zest of half a lemon

1 tsp fresh lemon juice

2 tbsp finely chopped chives

For the buns:

4 Brioche split top hot dog buns

Softened butter for spreading onto the rolls


In a bowl, combine the lobster meat, mayonnaise, celery, lemon zest and juice, and chives. Mix gently to combine the ingredients without breaking the lobster. Set aside.

To prepare the bread: Heat oven to broil. Spread some butter evenly on the inside of the rolls. Open the buns wide enough so they can evenly toast in the oven and place them on a baking tray. Toast them until lightly golden brown (3-5 minutes). If you don’t want to broil the buns, you can also place the rolls buttered side down on a frying pan or cast-iron skillet and toast until golden.

Allow to cool a few minutes and place the lobster filling in. Serve with lemon wedges and a side of your favourite chips. Enjoy!

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