Lobster Rolls


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Cooked lobster, 1, lb (750 g)
  • Celery, 1 large stalk, finely chopped
  • Red bell pepper (capsicum), ½, seeded and finely chopped
  • Mayonnaise, 3 tablespoons
  • Dijon mustard, ½ teaspoon
  • Salt
  • Unsalted butter, 1 tablespoon, at room temperature
  • Soft rolls, 4, split


  • Extract the lobster meat

    Twist off the claws from the body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from head to tail. Discard the black vein that runs the length of the body and the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat.

  • Make the lobster salad

    Chop the lobster meat and place in a bowl. Add the celery, bell pepper, mayonnaise, and mustard. Stir to blend and season to taste with salt.

  • Toast the rolls

    Heat a frying pan over medium heat. Butter the cut sides of the rolls. Place the rolls, buttered side down, in the pan and toast until golden brown, about 3 minutes. Transfer the rolls to plates, fill with the lobster salad, and serve.