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LOBSTER ROLLS

LOBSTER ROLLS

Recipe by Chef Craig Flinn, Chives and 2 Doors Down

(MAKES 4 SANDWICHES)

INGREDIENTS

1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) chopped fresh chives
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) red wine vinegar
1 tsp (5 mL) lemon juice
1 tbsp (15 mL) ketchup
1 tsp (5 mL) Tabasco sauce
1 tsp (5 mL) Worcestershire sauce
1/8 tsp (1 mL) paprika
Pinch each salt and pepper
1 lb (500 g) cooked lobster meat, coarsely chopped
2 tbsp (30 mL) minced celery
2 tbsp (30 mL) minced red onion
4 soft white sandwich rolls or hot dog buns, halved
1 tbsp (15 mL) butter, softened
1 cup (250 mL) shredded iceberg lettuce

INTRODUCTION

Aside from chowder or fish and chips, there is no single dish that visitors seek as avidly as the lobster roll. It is such an iconic Nova Scotia treat that even McDonald’s includes one on its menu. This recipe is my attempt at the perfect lobster roll. I’ve used some old-school garnishes but changed it up with an interesting European-style, Marie Rose sauce. As for the rolls, sometimes you can’t improve on a classic. Soft white rolls (or hot dog buns), fried in butter, are traditional.

METHOD

In a bowl, whisk together mayonnaise, chives, mustard, vinegar, lemon juice, ketchup, Tabasco sauce, Worcestershire sauce, paprika, salt and pepper. Toss in lobster meat, celery and onion to mix. Spread each cut side of roll with butter; fry in a skillet just until golden. Line each roll with lettuce; evenly divide lobster salad mixture among rolls.

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