Nova Scotia Lobster Roll
Fresh cooked lobster meat lightly bound with mayonnaise or butter and piled into a toasted split-top roll.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Skillet for toasting rolls
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 24 g
- carbs
- 28 g
- protein
- 24 g
- calories
- 430
Instructions
- 1
Gently mix the lobster meat with the mayonnaise, celery and lemon juice; season lightly and chill briefly.
- 2
Butter the outer sides of the split-top buns.
- 3
Toast the buns in a hot skillet on both sides until golden.
- 4
Pile the lobster mixture generously into each toasted bun.
- 5
Sprinkle with chives and serve right away.
Chef's tips
Keep the mayonnaise light so it binds the lobster without masking its flavour, and never use meat that has been sitting cold for long — it should taste freshly cooked.
Ingredient substitutions
- mayonnaise dressing → warm melted butter for a Connecticut-style roll
- split-top buns → any soft white roll, split and toasted
Storage
Best eaten immediately; the lobster salad can be refrigerated up to 1 day but assemble rolls fresh.
Reheating
Not intended to be reheated.
Common mistakes to avoid
- •Over-dressing the lobster so it becomes mushy
- •Using cold, untoasted bread
Serving suggestions
Cooked Nova Scotia Lobster Roll?
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