Name: Lobster rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 500g cooked lobster; 5 tbsp mayonnaise; 1 tbsp lemon juice; 2 celery sticks, stringed and diced; small pinch of cayenne plus extra to serve; 1 tbsp melted butter; 6 good-quality hot dog buns (brioche if you can get them); snipped chives (optional); good-quality potato crisps to serve; gherkins to serve

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Lobster rolls

Lobster rolls

Good Food team

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Serves 6

Easy

Prep: 30 mins

Cook: 5 mins

A star rating of 5 out of 5.4 ratingsRate

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Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Brioche buns

A star rating of 3.2 out of 5.75 ratings

Waldorf slaw

A star rating of 4.9 out of 5.11 ratings

Lemon & chive mayonnaise

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

500g cooked lobster
5 tbsp mayonnaise
1 tbsp lemon juice
2 celery

sticks, stringed and diced
small pinch of cayenne

plus extra to serve
1 tbsp melted butter
6 good-quality hot dog buns

(brioche if you can get them)
snipped chives

(optional)
good-quality potato crisps

to serve
gherkins

to serve

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Nutrition: per serving

kcal311
fat17g
saturates5g
carbs19g
sugars6g
fibre1g
protein21g
salt1.3g

Method

step 1

Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
step 2

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. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
step 3

To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

Recipe from Good Food magazine, October 2014

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A star rating of 5 out of 5.4 ratings

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