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Lobster rolls

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

  • Prep: 30 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 311
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 17
  • Fibre 1
  • Salt 1.3

Nutrition per serving

  • Calories 311
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 6
  • Protein 21
  • Fat 17
  • Fibre 1
  • Salt 1.3

Ingredients

  • 500g cooked lobsters
  • 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

Method

  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.)

  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.

  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.

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