PEI Lobster Roll
Fresh-picked lobster meat tossed lightly with mayonnaise and lemon, piled into a toasted split-top bun.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •large pot
- •griddle or frying pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22 g
- carbs
- 28 g
- protein
- 24 g
- calories
- 420
Instructions
- 1
Gently toss the lobster meat with mayonnaise, lemon juice, celery, salt and pepper. Chill briefly if time allows.
- 2
Butter the outer sides of the split-top buns.
- 3
Toast the buns on a hot griddle or pan until golden on both buttered sides.
- 4
Fill each toasted bun generously with the lobster mixture.
- 5
Garnish with chives and serve immediately.
Chef's tips
Dress the lobster lightly — the point is to taste the lobster, not the mayonnaise.
Ingredient substitutions
- mayonnaise → melted butter for a warm Connecticut-style roll
Storage
Best eaten fresh; lobster mixture keeps 1 day refrigerated, assembled separately from the buns.
Reheating
Not recommended; serve cold or at room temperature.
Common mistakes to avoid
- •Overdressing the lobster so the flavour is lost
- •Serving in an untoasted, soft bun that falls apart
Serving suggestions
Cooked PEI Lobster Roll?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
