Recipe: Lobster Rolls


This is Mike's favourite... in fact if given the choice I think he'd live off nothing but lobster! We serve ours up two ways in toasted brioche rolls.


Mayonnaise Sauce

  • 120 g mayonnaise
  • 1/2 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 2 sticks of celery

Hot Butter Sauce

  • 75 g unsalted butter
  • 1/2 tsp paprika
  • 1 lemon

Everything Else

  • 2 x 1.5kg live lobsters
  • 200 g cherry tomatoes on the vine
  • 1 large bag of sea salt and black pepper crisps
  • 1 tbsp butter
  • 1 handful of washed spinach leaves
  • 1 bunch of fresh chives
  • 1 lemon, to serve
  • 8 small brioche rolls
Cook the lobster

Step 1

Cook The Lobster

Freeze the lobster for 2 hours, then when it’s stopped moving pierce the back of its head with a strong, sharp knife. Place the lobster in a large pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15 minutes for the first 450g, and a further 10 minutes for each extra 450g. Drain the lobster from the water once cooked, then leave to cool.

Remove meat from lobster

Step 2

Remove Meat From Lobster

Twist off the claws then break into sections. Break the side of the claw shell using nutcrackers, a hammer or back of the knife, then remove the flesh. Remove the piece of cartilage in the middle of the claw meat. Detach the tail section by twisting it off the head. Lay the tail on its side and press down until it cracks. pull the shell apart lengthways, you should be able to pull the lobster meat out whole. Cut the black vein that runs throughout the tail meat out.

Cold lobster filling

Step 3

Cold Lobster Filling

Mix together the mayonnaise, finely diced celery, lemon juice and cayenne pepper in a bowl. Mix in half of the lobster meat.

Warm lobster filling

Step 4

Warm Lobster Filling

Melt the butter in a pan on a low heat, then add the lemon juice, paprika and season with salt. Stir through the other half of the lobster meat to warm slightly.


Step 5


Slice the brioche rolls in half lengthways and brush the sides with the butter. Toast in a hot pan/skillet over a medium heat until golden brown. Serve immediately with a bowl of dressed rocket, roasted cherry tomatoes and crisps on the side.

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