The American classic: lobster roll
Fish tales
Magazine

Lobster roll

Recipe (lunch, snack)

You must have made this American classic yourself once. Delicious lobster meat, fatty mayonnaise and soft brioche bread – the ideal lunch or snack!

Watch here how to kill, cook and clean a lobster >>

  • 1

    Bring a large pan of water to boil. Cut the head of the lobster just behind the eyes with a sharp knife, put immediately in the boiling water and put the lid on the pan. Allow the lobster to cook over low to medium heat for 6-7 minutes. Then take the lobster out of the water and rinse briefly under cold running water.

  • 2

    Take off the tail and carefully remove the meat. Put it aside. Also crack the legs, take out the meat with a lobster fork and put it in a bowl. Cut the tail meat into medallions and mix it with the rest of the lobster meat.

  • 3

    Remove the tomalley (the green mixture) from the head of the lobster and put it in a bowl. Mix it with the mayonnaise, celery, apple, almost all chives (save a little), lemon juice and a few drops of Worcestershire sauce. Then add the lobster meat and gently mix until all the ingredients are mixed well. Season with salt and pepper.

  • 4

    Cut the brioche bread in half and put some leaves of romaine lettuce on. Then divide the lobster mixture over it, put the rest of the chives on top and add salt and pepper. Serve with a part of lemon.

Ingredients

  • - 1 lobster, 400-500 g

  • - 2 el mayonnaise

  • - 1 stalk of celery, cleaned, diced

  • - ½ sweet apple, skin off, into cubes

  • - ½ bunch of chives, finely chopped

  • - juice of ½ lemon

  • - worcestershiresaus

  • - 2 brioche buns (or other white buns)

  • - 1 piece of romaine lettuce, leaves taken off, washed

  • - salt and pepper

  • 2 persons