I am often asked for my recipe for lobster rolls and, I have to say, mine is fairly basic. I don’t mess with a good thing by adding any wonky or unusual ingredients. I want the lobster to be the star and nothing to interfere with it. I go with the basics – lobster meat, celery, lemon juice, Dijon mustard, salad dressing or mayonnaise, and salt and pepper. Sometimes, I will add a finely chopped green onion to the filling but that’s about it.
I recommend that fresh lobster be used because fresh is always best! The rolls can be made with lobster that has been frozen and thawed but, if you can get fresh local lobster, it’s my recommendation.
Note that my recipe for four lobster rolls calls for one pound of lobster meat, NOT a single 1-lb lobster. One pound of lobster meat will allow for 4 oz meat per lobster roll. It is difficult to say, definitively, just how many pounds of lobster will be needed to get a pound of lobster meat because the quality of the lobster varies and some lobsters are well-filled with meat while others will have a significant amount of water in them and not so much meat. As a gauge only, approximately 3 – 4 pounds of lobster will likely be needed to yield 1 pound of lobster meat. Again, that’s just a general guideline as it depends on how well filled the lobsters are.
Some fish markets will sell the fresh lobster meat cleaned from the shell. This, of course, would guarantee the exact amount of lobster meat because the meat is generally sold by the pound. The other advantage is there is no mess involved with cleaning the lobsters which can be a bit of a messy job!
The amount of salad dressing or mayonnaise I indicate in the recipe is just a guide. I usually use my own homemade salad dressing – recipe here . More or less can be used according to personal preference. I recommend starting with a couple of tablespoons and adding any more needed, a tablespoon at a time. The mixture should not be soupy or mask the lobster altogether but there should be enough salad dressing or mayonnaise to combine and hold the lobster and other ingredients together.
I like to use my own homemade rolls which I sometimes form into finger-roll shapes and, other times, into a more classic dinner roll or hamburger roll shape which is what I have done for today’s meal. The recipe for the rolls can be accessed here. The recipe is called Pan Rolls but the dough can easily be formed into shaped rolls and it’s also great for sliders, too. Hot dog or finger rolls, or other rolls of choice can, of course, be used for the lobster filling. This filling works great in a croissant, too.
It is personal preference as to whether the roll is left plain or browned in butter or toasted. Sometimes, I will melt some butter in a skillet and quickly brown the rolls for just a few seconds on all sides. Other times, I simply stuff and serve the rolls plain (generally depends on how hungry I am and how much time I have)! Either plain or toasted, the lobster rolls are tasty!
When I am serving a lobster roll, my side dish of choice is homemade potato salad and my recipe for PEI Potato Salad can be found here. It’s a standard staple in the summer in our household because, well, it goes with just about everything! It’s a must-have when fresh lobster is on the menu!
To make a more substantial meal, I have included a green salad with some green grapes, fresh local strawberries, and red onion. I have also added some watermelon which is a great addition to a salad as it adds color, flavor, and texture and is a great companion to lettuce and red onion. It’s also a great palate cleanser. A simple vinaigrette to keep the salad light is all that is needed to dress the salad.
My wine pairing choice with this meal comes from the Island Honey Wine Company in Wheatley River, PEI. I have chosen their Lavender Mead to pair with the lobster.
This is an off-dry honey wine that balances and pairs well with the saltiness of the lobster. To learn more about the producer of this wine and the other wines the company makes, click here for the story of my visit to the Island Honey Wine Company.
Lobster rolls are synonymous with summer in PEI. Many restaurants and take-outs include lobster rolls on their menus and many Islanders have their favorite spots for these tasty rolls. The recipe that follows is how I make my lobster rolls at home. (Printable recipe follows at end of post)
My meal today is certainly PEI-inspired. The lobster was fished off the shores of the Island, the potatoes are locally grown, the strawberries came from a strawberry U-pick farm just minutes from my door, the greens from the backyard garden, and the wine from a local honey wine company.
My Island Bistro Kitchen’s PEI Lobster Rolls
1 lb cooked lobster meat, coarsely chopped into bite-sized pieces
1/3 cup celery, finely chopped
1 tbsp freshly squeezed lemon juice
1½ tsp Dijon mustard
1 green onion, finely chopped (optional)
Apx. ¼ cup salad dressing or mayonnaise
Salt and pepper, to taste
Fresh chives or parsley for garnish (optional)
4 rolls of choice (e.g., hamburger rolls, hotdog rolls, finger rolls, etc)
Butter (softened at room temperature) – mixed with a wee bit of garlic salt or powder, if desired
Lettuce of choice
Combine lobster meat, celery, lemon juice, mustard, and green onion (if using) in bowl. Mix in enough salad dressing or mayonnaise to achieve the consistency of filling desired. Start with a couple of tablespoons of the salad dressing or mayonnaise and add more, a tablespoon at a time, until the desired consistency is achieved. Season with salt and pepper to taste. Refrigerate for at least an hour to allow flavors to combine and develop.
If desired, brown rolls in melted butter in hot skillet for a few seconds per side.
Butter inside of rolls. Add lettuce and generously stuff rolls with filling. Garnish with chopped chives or parsley, if desired. Serve immediately alongside potato salad, green salad, or French fries.
Yield: 4 lobster rolls
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My Island Bistro Kitchen’s PEI Lobster Rolls
- 1 lb cooked lobster meat, coarsely chopped into bite-sized pieces
- 1/3 cup celery, finely chopped
- 1 tbsp freshly squeezed lemon juice
- 1½ tsp Dijon mustard
- 1 green onion, finely chopped (optional)
- Apx. ¼ cup salad dressing or mayonnaise
- Salt and pepper, to taste
- Fresh chives or parsley for garnish (optional)
- 4 rolls of choice (e.g., hamburger rolls, hotdog rolls, finger rolls, etc)
- Butter (softened at room temperature) - mixed with a wee bit of garlic salt or powder, if desired
- Lettuce of choice
- Combine lobster meat, celery, lemon juice, mustard, and green onion (if using) in bowl. Mix in enough salad dressing or mayonnaise to achieve the consistency of filling desired. Start with a couple of tablespoons of the salad dressing or mayonnaise and add more, a tablespoon at a time, until the desired consistency is achieved. Season with salt and pepper to taste. Refrigerate for at least an hour to allow flavors to combine and develop.
- If desired, brown rolls in melted butter in hot skillet for a few seconds per side.
- Butter inside of rolls. Add lettuce and generously stuff rolls with filling. Garnish with chopped chives or parsley, if desired. Serve immediately alongside potato salad, green salad, or French fries.
Yield: 4 lobster rolls
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