How To Make The Canadian Lobster Roll - PEI Lobster Rolls

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab and shrimp provide similar textures at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain adds fiber; regular bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, while margarine is often cheaper.

Start with 2-3 pound lobsters, which should yield about 4-5 lobster rolls.

Use freshly caught steamed lobsters from Prince Edward Island.

For the bread, use a cross between brioche and a hot dog bun, and avoid regular hot dog buns.

Cut the lemon in half to use the juice and zest.

Chop a mix of parsley, basil, and green onion finely.

Dice the celery into small pieces, ensuring it's crisp and not flaccid.

Slice the top of the bun open for filling, and spread a thin layer of butter on the inside.

Zest the lemon, avoiding cutting it in half first to prevent injury.

In a bowl, combine the lemon zest with about 1/2 cup of mayo and squeeze in the lemon juice, avoiding seeds.

Season the mayo mixture with salt and pepper to taste and mix well.

Add the chopped herbs and green onion to the mayo mixture and combine.

Prepare a clean surface with paper towels to absorb liquid from the lobster.

Twist off the lobster tail and claws, being cautious of the spines.

Remove the tail meat by bending the tail and pulling it out whole.

Crack the claws using the back of a knife and twist to remove the meat.

Repeat the process for the other lobster and claws, saving the shells for stock.

Chop the lobster meat into large chunks for the rolls.

Fold the chopped lobster into the mayo mixture, ensuring the lobster remains the star ingredient.

Toast the buns in a skillet on medium-low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens