Atlantic Lobster Rolls

Lobster salad with corn may and grilled corn in a Brioche bun.

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5 from 1 vote

A tasty summer treat made easy with precooked lobster meat.

Prep Time23

Cook Time6

Course: Main Course

Cuisine: American

Servings: servings

Calories: 574kcal

Author: Carolyn Hetke

Ingredients

320 grams frozen cooked Lobster meat I used Sogel
100 grams Atlantic Lobster Claw Meat from 454 gram pkg
3 green onions sliced finely
2 celery stalks finely diced
3 Tbsps red pepper finely diced
½ cup cucumber seeded and finely diced
1 cup corn kernels I used grilled but frozen or canned is fine
1 cup corn mayonnaise See Note 1.
8 brioche hot dog buns
2 Tbsps butter room temperature
potato chips optional

Instructions

Defrost lobster meat. Remove meat from claws. See Note 2. With a clean cloth, squeeze all excess liquid from the defrosted crab meat. The shredded Sogel meat will release a lot of liquid.
Stir all ingredients together. Cover and refrigerate 30 minutes to allow flavours to meld.
Trim ends and sides (if necessary) of Brioche buns to show soft white insides. If rolls are not already split, make a cut vertically down the center but be sure not to cut through the bottom. Butter the sides of the buns generously. Toast buns on a grill, under a broiler or in air fryer until they are golden brown on the buttered sides. ( A couple of minutes per side)
Fill with Lobster salad. Serve with salty potato chips on the side.
Leftovers Lobster salad with keep a day in the fridge.

Notes

Note 1: Corn mayonnaise enhances the Lobster salad but if you prefer to use regular mayonnaise consider adding a tablespoon of minced fresh dill or tarragon.

Note 2: The Lobster claws shown come cracked so you can carefully and easily pull the shell off and remove the meat gently with your hands. Use a seafood pick for any stubborn or small areas. Check out my instructions on how to get lobster meat out of the shell.

Nutrition does not include potato chips.

Nutrition