Lobster Rolls

Lobster Rolls


  • 3 4-6 oz lobster tails
  • 1/2 lemon
  • 1 Tbs salt
  • 2-4 soft white rolls
  • 2 Tbs melted butter
  • 2 Tbs mayonnaise
  • 1 Tbs sliced green onions- approx. 1 stalk
  • 2 Tbs diced celery- approx. 1 rib
  • 2 Tbs diced yellow pepper- approx 1/2 of a pepper
  • 1/4 of a green apple diced
  • lemon zest from 1/2 lemon
  • salt and pepper to taste
  • good quality lettuce

Bring a large pot of water to a boil. Add 1/2 lemon and its juice to the pot as well as 1 Tbs of salt. When your water has come to a rolling boil, drop the lobster tails in the pot. Turn the tails over once or twice during the 4-5 minutes of cooking. Remove the cooked lobster from the pot and then let cool in the refrigerator. When the lobster has sufficiently cooled enough to handle, remove the shells and cool the lobster meat further in the refrigerator.

While the lobster is cooling, dice 1 rib of celery, 1/2 yellow pepper, 1 stalk of green onion, and 1/4 of a green apple (skin on). Remove the cooled lobster from the refrigerator and chop into large pieces. In a large mixing bowl, add chopped lobster, green onions, celery, yellow pepper, apple, lemon zest, and mayonnaise. Stir to combine and then season with salt and pepper and place the mixing bowl back into the refrigerator while you toast the rolls.

Brush both cut sides of the rolls with melted butter and toast under a hot broiler for 1-3 minutes, depending on the strength of your broiler.

Assemble the lobster rolls. Place a large portion of the lobster mixture on the cut roll and top with lettuce. Serve with corn on the cob.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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