Lobster rolls are on roadside menus all throughout the Atlantic Provinces in the
summertime. Lightly buttered toasted rolls are deliciously overstuffed with sweet chunks of lobster tossed with capers and rémoulade sauce. Mayonnaise in this recipe can be substituted with sour cream.
When picking a lobster, active lobsters are best. The tail should curl into the body when it is held. If buying frozen make sure there are no dry spots on the lobster. Cooked meat should be sweet-smelling, for ideal taste. Lobster tastes best fresh, it's better to cook the day of. However, cover ice with a damp cloth, to store lobsters on for no more than two days.
- 4 lobsters, cooked and shelled, chilled, and cut into bite-size pieces
- 1 cup (250 mL) mayonnaise
- 1 tsp (5 mL) lemon juice
- 1 stalk celery, finely diced
- 1/4 cup (60 mL) chopped celery leaves
- 2 tbsp (30 mL) chopped dill
- 1 tbsp (15 mL) capers, chopped
- Salt and pepper
- 4 top-split hot dog rolls
- 1 tbsp (15 mL) unsalted butter
- 1 head butter lettuce
In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, celery leaves, dill, and capers. Fold together gently to mix well. Season with salt and pepper.
Place a large skillet over medium heat. Butter the hot dog rolls and place in the skillet. Toast until golden on each side. Transfer the rolls to a serving plate. Put some lettuce in each roll and divide the lobster mixture among the rolls.
Photography Courtesy Kathleen Finlay of Cookbook: At Home with Lynn Crawford: 200 of My Favourite Easy Recipes