Lobster roll

Seafood is one of the favourite foods on Canada’s three coasts. Canadian lobster from New Brunswick, Newfoundland and Labrador, Nova Scotia and Prince Edward Island tops the list. This traditional favourite livens up a grilled bun with rich lobster meat and fresh vegetables. It’s a must-try!

Skill level
Cooking time
15 minutes
6 servings

3 ½ cups (750 g) cooked lobster meat, preferably claw, tail and knuckle

1 cup (200 g) mayonnaise

½ cup (125 g) celery, finely diced

¼ cup (50 g) red onions, finely diced 

4 tbsp (60 ml) chopped spring onions 

3 tbsp (45 ml) coarse grainy mustard 

1 tbsp (15 ml) Dijon mustard

1 lemon (zest and juice) 

Salt and pepper to taste



Artisan white hot dog buns 

Melted butter

1. In a large bowl, combine all ingredients except the lobster.

2. When all ingredients are mixed thoroughly, gently fold in the cooled, cooked lobster meat. Do not overmix. Refrigerate until ready to serve.

3. Preheat a barbecue. Brush buns with melted butter and toast both sides on grill. Buns will toast quickly, so keep a close watch! You can also toast the buns in the oven or place them opened in a pan with butter.

4. Remove lobster mixture from fridge and spoon equal amounts of filling into the freshly toasted rolls.

Chef’s Tips

Although lobster rolls stand easily on their own, they also pair nicely with coleslaw, green salad or our garden-fresh potato salad.

Source: Taste of Canada Cookbook