Dinner/ Gluten Free/ Lunch/ Salads

Spring Lobster Roll

April 19, 2017

Spring Lobster Roll

Lobster Roll 3

A lot of people reserve lobster for the finer days in life. You know, celebrations, anniversaries, birthdays… the big deal stuff. Well I am a strict advocate of every day being a celebration. So what if it is a Tuesday, your hair is unwashed, you just woke up from a nap, and your socks do not match.. so what. Well, I will tell you what, I am having lobster, and I am having Champagne too. To make matter better I was feeling very east coast, which inspired me to try out a spring lobster roll.

My first thought was that I wanted to incorporate bright flavors. Now that spring is in full swing, peas are everywhere, including my lobster roll. The crunch and sweetness the peas provide, pair perfectly with the creaminess of the lobster. I generally like to keep things pretty light, but I also believe in moderation. With that being said, I am an active member of the mayonnaise consumer club, but I generally make my own from scratch. This allows me to know what exactly I am eating. Stores do carry all natural mayo, just make sure you are reading your labels. I mixed in some chopped basil and garlic to make a basil aioli that really ties the lobster salad together.

Lobster Roll 2

The great thing about making bound salad sandwiches is you can really get creative with what you use to eat it with. Today I used a bread roll, tomorrow I will wrap it in butter lettuce (making it gluten free), the next day who really knows. The point is there are equally delicious options out there.

Anyways, I hope you decide to go get your weeknight lobster, raise a glass, and cheers to the day. Some days you absolutely need it and this spring lobster roll is the perfect way to do so.

Lobster Roll 1

Spring Lobster Roll

Serves: 6
Cooking Time: 45 Min


  • 4- 8 oz Lobster Tails
  • 1/4 cup Mayo
  • 1/4 cup, Sweet Peas
  • 2 Stalks of Celery, small diced
  • 1 Lemon
  • 1/4 cup, Basil, chopped
  • 1/2 Lemon, juice and zest
  • 1 Small Clove of Garlic, minced
  • Salt and Pepper to taste
  • 1 Fennel Bulb, shaved
  • Bread Rolls
  • Butter Lettuce
  • Optional: Dried Dill to Garnish



In Large Pot, Boil Salt water


Once Boiling, Add lobster tail, lobster tail will turn red and the meat will no longer be translucent when it is done cooking


Be careful not to over cook as lobster meat gets really tough and chewy when it is over done


When done cooking, remove from water and take meat out of the shells, you will want to clean the tail and take out the digestive tract from the very top of the tail.


Chop into small chunks and set aside in the fridge to chill for 10-20 minutes


In small bowl, combine mayo, basil, garlic, lemon juice and zest, salt, and pepper to make the aioli


Once meat is cold, in a medium bowl, add chopped meat, celery, sweet peas, and aioli and mix until combined, add salt and pepper if desired and set aside in fridge to chill


Heat saute pan medium-high heat


Cut roll in half and brush with clarified butter, olive oil, or oil of choice


Place oil side down on pan and heat until golden


To assemble roll place 2 leaves of butter lettuce on roll and scoop lobster salad on leaves


Top with shaved fennel



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